terclim by ICS banner
IVES 9 IVES Conference Series 9 Improving shelf life of viticulture-relevant biocontrol and biostimulant microbes using CITROFOL® AI as liquid carrier

Improving shelf life of viticulture-relevant biocontrol and biostimulant microbes using CITROFOL® AI as liquid carrier

Abstract

Bacillus velezensis and Trichoderma harzianum are relevant microorganisms used in viticulture as biocontrol agents against pathogens of trunk (e.g. Phaeoacremonium minimum), leaves (e.g. Plasmopara viticola) or fruit (e.g. Botrytis cinerea), or as biostimulants, improving the resilience of plants against biotic or abiotic stressors through different direct and non-direct interactions.
In this biotechnological approach, formulation plays a crucial role.  Controlling water activity in the product, thus stabilising microbial viability is key to ensuring effective application.  We present the benefits of the citrate ester CITROFOL® AI (triethyl citrate) as a novel bio-based carrier liquid in microbial formulations. CITROFOL® AI is safe for humans and the environment, thus offering a promising base for sustainable treatments in viticulture.
Commercial products containing B. velezensis and T. harzianum formulated as wettable powders (WP) or suspension concentrates (SC) were used for viability tests and compared with the same microorganisms prepared as dispersion concentrates (DC) 1:10 ration in CITROFOL® AI. The formulations were subjected to a demanding storage test at 40°C for 24 weeks. Microbial viability was monitored by plate counting periodically.
B. velezensis showed a high overall robustness during storage. However, comparing liquid products, the cell viability in the SC formulation declined by approximately one order of magnitude more than in the DC formulation in CITROFOL® AI. T. harzianum generally was highly susceptible during storage. However, the cell viability after 24 weeks was two orders of magnitude higher when formulated as DC in CITROFOL® AI compared to the WP. Thus, CITROFOL® AI improved the shelf life of both microorganisms tested.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Teresa Berninger1, Carolin Stern1, Victoria Sevillano, Óscar González-López2*

1 Jungbunzlauer Ladenburg GmbH
2 University of La Rioja, Department of Food and Agriculture

Contact the author*

Keywords

Formulation, Viticulture, Citrate ester, Biocontrol, Biostimulant

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Revealing the origins of old bordeaux wines using terpene quantification

The overall quality of fine wines is linked to the development of “bouquet” during wine bottle ageing (1). Bordeaux red wine ageing bouquet is defined by the association of several odours

Read More

Screening sensory-directed methodology for the selection of non-saccharomyces wine yeasts based on perceived aroma quality

The present work contributes by developing a rapid sensory-directed methodology for the screening and selection of high quality wines with different sensory profiles Therefore, Verdejo and Tempranillo musts were fermented with 50 different yeasts each under controlled laboratory conditions. Resulting samples were firstly categorized according to five levels of quality by a panel of wine professionals (Sáenz-Navajas, Ballester et al. 2013). Higher quality samples were described by flash profiling by a semi-trained panel
(Valentin, Chollet et al. 2012) and most distinctive samples were screened by gas chromatography-olfactometry (GC-O) (López, Aznar et al. 2002).

Read More

Quantification of polysaccharides of variety Pomaces of the D.O.Ca Rioja

Pomace is one of the main residues generated by the wine industry and represents an environmental problem. Currently, there is a growing interest in the revaluation of these products because different bioactive compounds can be obtained from them, such as polyphenols, grape seed oils and polysaccharides. Red grape pomace can be an important source of polysaccharides, but they are currently little studied and even less with viable and environmental extraction processes (green extraction), such as flash extraction. The residual amount of the fraction rich in pectin (residual pulp) and component rich in hemicellulose in the pomace and the strength of association of the pectin with the cellulose-xyloglucan network depend on the degree of extractability of the polysaccharides in red winemaking and on the winemaking conditions.

Read More

Observation and modeling of climate at fine scales in wine-producing areas

Global change in climate affect regional climates and hold implications for viticulture worldwide. Despite numerous studies on the impact of projected global warming on different regions

Read More

Considerations about the concept of “terroir”: definition and research direction

On exposera la distinction et la relation entre: “Etude des milieux”, “Zonage Petit ou Zonage Technique ou Sub Zonage”, “Grand Zonage”, “Délimitation des zones productives” ex.

Read More