Evaluating the biocontrol potential of Canadian strain Bacillus velezensis 1B-23 via its surfactin production at various pHs and temperatures

Table 1 In vitro antimicrobial capability of 1B-23 culture and surfactin against selected pathogens

Pathogen	1B-23	Crude extract	MIC / mg/mL	Surfactin	MIC / mg/mL
Clavibacter michiganensis 98–1	+	+	5	+	1
Clavibacter michiganensis JD83–1	+	+	1	+	1
Rhizoctonia solani	+	–	None^a	–	None^a
Monilinia fructicola	Inconclusive	+	1	+	1
Cylindrocarpon destructans 1666	+	–	None^a	–	None^a
Cochliobolus carbonum	+	+	5	+	1
Fusarium solani	+	–	None^a	–	None^a
Fusarium oxysporum	+	–	None^a	–	None^a
Cryptococcus neoformans var. grubii H99	+	+	10	–	None^a
Cryptococcus neoformans var. neoformans JEC20	+	+	10	–	None^a
Cryptococcus neoformans var. neoformans Y290.90	+	+	10	+	1
Candida albicans ARG100	+	–	None^a	–	None^a

Degree of inhibition zone of clearance: (+) indicates a visible zone of clearance created, (−) indicates no visible zone of clearance. MIC minimum inhibition concentration (the lowest tested concentration that inhibited visible microbial growth to any degree); ^a no effective MIC found for the tested concentration range (0.5 to 10 mg/mL)

ISSN: 1472-6750