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…

Applicability of spectrofluorometry and voltammetry in combination with machine learning approaches for authentication of DOCa Rioja Tempranillo wines

The main objective of the work was to develop a simple, robust and selective analytical tool that allows predicting the authenticity of Tempranillo wines from DOCa Rioja. The techniques of voltammetry and absorbance-transmission and fluorescence excitation emission matrix (A-TEEM) spectroscopy have been applied in combination with machine learning (ML) algorithms to classify red wines from DOCa Rioja according to region (Alavesa, Alta or Oriental) and category (young, crianza or reserva).

Read More

Successful technology transfer of the early defoliation technique in cv. Mandó, an autochthon variety from south-east Spain

In the old-world viticulture autochthonous varieties are an important inheritance because they can provide wines with authenticity and distinction. Cultivar Mandó is an almost extinguished variety from the south-east

Read More

Importance of matrix effects (wine composition) on protein stability tests of white and rosé wines

The presence of unstable proteins in wines can affect their stability and clarity. Before bottling, winemakers need to be sure that the wine is stable. A large number of stability tests have been proposed, usually based on heating a sample with a specific time-temperature couple. In practice, none is effective to accurately assess the risk of instability. Moreover, the interpretation of the results of these tests changes according to the region.

Read More

Wine yeast species show strong inter- and intra-specific variability in their sensitivity to uv-c radiation

While the trend in winemaking is toward reducing the inputs and especially sulphites, the development of While the trend in winemaking is toward reducing the inputs

Read More

Oxidability of wines made from Spanish minority grape varieties

The phenolic profile of a wine plays an essential role in its oxidative capacity and in both white and red wines it defines its shelf life[1]. The study of minority varieties to produce wines with peculiar characteristics necessarily includes the phenolic and oxidative characterization of the wines produced. This paper presents the study of wines made from 24 minority and majority white and red grape varieties, focusing on phenolic characteristics (total phenols, slightly polymerized phenols, highly polymerized phenols, anthocyanins…), color, as well as parameters related to the oxidability of the wines and their capacity to consume oxygen [2].

Read More