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Registro Completo |
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
20/12/2023 |
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Data da última atualização: |
20/12/2023 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
AGUSTINI, B. C.; CORREA, O. L. dos S.; SILVA, G. A.; CAVALCANTI, F. R. |
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Afiliação: |
BRUNA CARLA AGUSTINI, CNPUV; ODINELI LOUZADA DOS SANTOS CORREA, CNPUV; GILDO ALMEIDA SILVA, EMBRAPA UVA E VINHO; FABIO ROSSI CAVALCANTI, CNPUV. |
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Título: |
Yeast as a biological agent in the control of grapevine downy mildew. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 32., 2023, Foz do Iguaçú, PR. Anais... FOz do Iguaçú: SBM, 18 a 22 de out. 2023. p. 1487-1. |
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Idioma: |
Inglês |
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Conteúdo: |
Downy mildew, the most important disease for viticulture in Brazil, is caused by the pseudofungus Plasmopara viticola. The greatest losses caused by this disease are related to total and partial damage to inflorescences and/or fruits and premature leaf fall. Early defoliation causes quality and quantity harm to the current vintage and weakens the plant for future harvests. Chemical control is frequently employed to manage the disease, especially in regions with high relative humidity and temperatures around 23°C. In grapevine cultivation, the search for alternative methods for disease control has great justification in replacing cupric fungicides, since copper accumulates in the soil at levels that are toxic to vine roots. Furthermore, the search for alternative controls brings substitutes for pesticides, which are harmful to humans and to the environment. The objective of this work was to evaluate the performance of a yeast strain of the species Saccharomyces cerevisiae in controlling grapevine downy mildew. This strain belongs to the Culture Collection of Embrapa Grape and Wine. Five treatments were designed: 1) Yeast + Inoculated plants; 2) Yeast + Non-inoculated Plants; 3) Bordeaux mixture + Inoculated plants (Positive Control); 4) Inoculated plants (Negative Control); 5) Non-inoculated plants. The yeast was used at a concentration of 10 5 cells/mL. The pathogen was applied at a concentration of 10 5 spores/mL. These investigations were carried out under reenhouse conditions, monitoring vegetative structures (leaves) of the cultivar Cabernet Sauvignon (Vitis vinifera L.). The experimental design used was a randomized block design with three eplications per treatment, with each repetition being conditioned in a wooden cage surrounded by translucent plastic film with an ultrasound humidifier turned on 24 hours a day. Each experimental plot was prepared with seven young grapevines planted in 1 L pots. After seven evaluations, areas under the disease progress curve (AUDPC) were produced, from which it was possible to calculate 72.6% of protection promoted by the yeast in plants inoculated with P. viticola suspension. Plants treated with Bordeaux mixture, used as a positive control, reached a protection value of 89.7%. Hence, it was possible to demonstrate grapevine partial protection against downy mildew, under greenhouse conditions. Despite the appearance of small lesions on the leaves, caused by phytotoxicity, the AUDPCs of plants treated with yeast did not differ from those treated with Bordeaux mixture (Ctrl+, p>0.05). MenosDowny mildew, the most important disease for viticulture in Brazil, is caused by the pseudofungus Plasmopara viticola. The greatest losses caused by this disease are related to total and partial damage to inflorescences and/or fruits and premature leaf fall. Early defoliation causes quality and quantity harm to the current vintage and weakens the plant for future harvests. Chemical control is frequently employed to manage the disease, especially in regions with high relative humidity and temperatures around 23°C. In grapevine cultivation, the search for alternative methods for disease control has great justification in replacing cupric fungicides, since copper accumulates in the soil at levels that are toxic to vine roots. Furthermore, the search for alternative controls brings substitutes for pesticides, which are harmful to humans and to the environment. The objective of this work was to evaluate the performance of a yeast strain of the species Saccharomyces cerevisiae in controlling grapevine downy mildew. This strain belongs to the Culture Collection of Embrapa Grape and Wine. Five treatments were designed: 1) Yeast + Inoculated plants; 2) Yeast + Non-inoculated Plants; 3) Bordeaux mixture + Inoculated plants (Positive Control); 4) Inoculated plants (Negative Control); 5) Non-inoculated plants. The yeast was used at a concentration of 10 5 cells/mL. The pathogen was applied at a concentration of 10 5 spores/mL. These investigations were carried out under reenhouse condit... Mostrar Tudo |
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Palavras-Chave: |
Bionput; Grapevine; Yeast. |
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Thesaurus Nal: |
Downy mildew; Plasmopara viticola. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160125/1/Agustini-CBM-2023-1487-1.pdf
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Marc: |
LEADER 03249nam a2200205 a 4500
001 2160125
005 2023-12-20
008 2023 bl uuuu u00u1 u #d
100 1 $aAGUSTINI, B. C.
245 $aYeast as a biological agent in the control of grapevine downy mildew.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE MICROBIOLOGIA, 32., 2023, Foz do Iguaçú, PR. Anais... FOz do Iguaçú: SBM, 18 a 22 de out. 2023. p. 1487-1.$c1487
520 $aDowny mildew, the most important disease for viticulture in Brazil, is caused by the pseudofungus Plasmopara viticola. The greatest losses caused by this disease are related to total and partial damage to inflorescences and/or fruits and premature leaf fall. Early defoliation causes quality and quantity harm to the current vintage and weakens the plant for future harvests. Chemical control is frequently employed to manage the disease, especially in regions with high relative humidity and temperatures around 23°C. In grapevine cultivation, the search for alternative methods for disease control has great justification in replacing cupric fungicides, since copper accumulates in the soil at levels that are toxic to vine roots. Furthermore, the search for alternative controls brings substitutes for pesticides, which are harmful to humans and to the environment. The objective of this work was to evaluate the performance of a yeast strain of the species Saccharomyces cerevisiae in controlling grapevine downy mildew. This strain belongs to the Culture Collection of Embrapa Grape and Wine. Five treatments were designed: 1) Yeast + Inoculated plants; 2) Yeast + Non-inoculated Plants; 3) Bordeaux mixture + Inoculated plants (Positive Control); 4) Inoculated plants (Negative Control); 5) Non-inoculated plants. The yeast was used at a concentration of 10 5 cells/mL. The pathogen was applied at a concentration of 10 5 spores/mL. These investigations were carried out under reenhouse conditions, monitoring vegetative structures (leaves) of the cultivar Cabernet Sauvignon (Vitis vinifera L.). The experimental design used was a randomized block design with three eplications per treatment, with each repetition being conditioned in a wooden cage surrounded by translucent plastic film with an ultrasound humidifier turned on 24 hours a day. Each experimental plot was prepared with seven young grapevines planted in 1 L pots. After seven evaluations, areas under the disease progress curve (AUDPC) were produced, from which it was possible to calculate 72.6% of protection promoted by the yeast in plants inoculated with P. viticola suspension. Plants treated with Bordeaux mixture, used as a positive control, reached a protection value of 89.7%. Hence, it was possible to demonstrate grapevine partial protection against downy mildew, under greenhouse conditions. Despite the appearance of small lesions on the leaves, caused by phytotoxicity, the AUDPCs of plants treated with yeast did not differ from those treated with Bordeaux mixture (Ctrl+, p>0.05).
650 $aDowny mildew
650 $aPlasmopara viticola
653 $aBionput
653 $aGrapevine
653 $aYeast
700 1 $aCORREA, O. L. dos S.
700 1 $aSILVA, G. A.
700 1 $aCAVALCANTI, F. R.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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| Registros recuperados : 48 | |
| 2. |  | MENDONÇA, A.; SILVA, G. A. da; AGUSTINI, B. C. Potencial de Controle de Penicillium crustosum por leveduras. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 17., ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 13., 2019, Bento Gonçalves. Anais... Bento Gonçalves: Embrapa Uva e Vinho, 18 e 19 de julho de 2019. (Embrapa Uva e Vinho. Documentos, 115). Resumo 05.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 4. | | SILVA, G. A. da; AGUSTINI, B. C.; MELLO, L. M. R. de; TONIETTO, J. Autochthonous yeast population from different brazilian geographic indications. In: WORLD VINE AND WINE CONGRESS, 39.; GENERAL ASSEMBLY OF THE OIV, 14., 2016, Bento Gonçalves. Vitiviniculture: technological advances to market challenges: abstracts. Bento Gonçalves: International Organisation of Vine and Wine, n. 2016-1270, 2016.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 5. | | SILVA, G. A. da; AGUSTINI, B. C.; MELLO, L. M. R. de; TONIETTO, J. Autochthonous yeast populations from different brazilian geographic indications. BIO Web of Conferences, v. 7., n. 02030[online], 2016. Também publicado em: CONGRESSO MUNDIAL DA VINHA E DO VINHO, 39., 2016, Bento Gonçalves. Programa...Bento Gonçalves, RS: International Organisation of Vine and Wine (OIV): Ministério da Agricultura, Pecuária e Abastecimento, de 19 a 21...| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 3 |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 10. | | MALDOTTI, V.; AGUSTINI, B. C.; MORINI, M. A. L.; CANOSSA, S.; SILVA, G. A. da. Avaliação de sensibilidade de leveduras neutras a linhagens killer não-Saccharomyces. In:CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15., 2015, Bento Gonçalves, RS. p. 392. XV Congresso Latino-Americano de Viticultura e Enologia E XIII Congresso Brasileiro de Viticultura e Enologia. Bento Gonçalves-RS, 3 a 7 de Novembro de 2015.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 12. | | ROSS, L.; SILVA, G. A. da; AGUSTINI, B. C.; MORINI, M. A. L. Controle de fungos filamentosos deteriorantes de frutos por leveduras. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 14. ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 10., 2016, Bento Gonçalves. Resumos...Bento Gonçalves, RS: Embrapa uva e Vinho, 2016. p. 61. (Embrapa Uva e Vinho. Documentos, 99)| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 13. | | CANOSSA, S.; AGUSTINI, B. C.; DACHERY, B.; MANFROI, V.; SILVA, G. A. da. Características das linhagens isoladas de bagas de uva da cultivar Moscato tradicional da região de Farroupilha-RS. In:CONGRESSO LATINO-AMERICANO DE VITICULTURA E ENOLOGIA, 15., 2015, Bento Gonçalves, RS. p. 412. XV Congresso Latino-Americano de Viticultura e Enologia E XIII Congresso Brasileiro de Viticultura e Enologia. Bento Gonçalves-RS, 3 a 7 de Novembro de 2015.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 14. | | NEUENFELDT, N. H.; SILVA, G. A. da; AGUSTINI, B. C.; MORINI, M. A. L. Caracterização e identificação molecular de leveduras isoladas de uvas Sauvignon Blanc da região de Campo Belo do Sul - SC em 2017. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 15., 2017.; ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 11., 2017, Bento Gonçalves. Resumos...Bento Gonçalves, RS: Embrapa Uva e Vinho, 2017. p. 32.| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 16. | | ALVES, Y. P. C.; SILVA, G. A. da; AGUSTINI, B. C.; PENNA, N. G. Caracterização de Leveduras Isoladas do Mosto de Uvas "Cabernet Franc" da Região de Bento Gonçalves-RS. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 18., ENCONTRO DE PÓS-GRADUAÇÃO DA EMBRAPA UVA E VINHO, 14., 2020, Bento Gonçalves. Anais... Bento Gonçalves: Embrapa Uva e Vinho, p. 19, 2020. (Embrapa Uva e Vinho. Documentos, 124).| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 17. | | CANOSSA, S.; AGUSTINI, B. C.; MANFROI, V.; SILVA, G. A. da. Caracterização das leveduras isoladas de uvas das cultivares Malvasia Bianca e Moscato Alexandria da região de Farroupilha-RS. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA UVA E VINHO, 12., ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 8., 2014, Bento Gonçalves. Resumos... Bento Gonçalves: Embrapa Uva e Vinho, 2014. p. 47| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 18. | | SPEROTTO, J.; SILVA, G. A. da; AGUSTINI, B. C.; MORINI, M. A. L. Caracterização de leveduras isoladas de uvas da cultivar Malbec de Campo Belo do Sul/SC da Safra de 2016 - Série MCBS16. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 14. ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 10., 2016, Bento Gonçalves. Resumos...Bento Gonçalves, RS: Embrapa uva e Vinho, 2016. p. 52. (Embrapa Uva e Vinho. Documentos, 99)| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 19. | | ZACCARON, G. F.; SILVA, G. A. da; AGUSTINI, B. C.; BERND, L. P. Caracterização de 49 linhagens de leveduras isoladas de uvas "Cabernet Franc" da região do Vale dos Vinhedos, RS - Série T8453-103. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 18., ENCONTRO DE PÓS-GRADUAÇÃO DA EMBRAPA UVA E VINHO, 14., 2020, Bento Gonçalves. Anais... Bento Gonçalves: Embrapa Uva e Vinho, p. 30, 2020. (Embrapa Uva e Vinho. Documentos, 124).| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| 20. | | SCHAUREN, E.; SILVA, G. A. da; AGUSTINI, B. C.; MORIN. M. A. L. Caracterização da diversidade de leveduras (GTRU16) isoladas de uvas "Goethe Tradicional" de parreiras da Região dos Vales da Uva Goethe, Urussanga-SC. In: ENCONTRO DE INICIAÇÃO CIENTÍFICA, 14. ENCONTRO DE PÓS-GRADUANDOS DA EMBRAPA UVA E VINHO, 10., 2016, Bento Gonçalves. Resumos...Bento Gonçalves, RS: Embrapa uva e Vinho, 2016. p. 35. (Embrapa Uva e Vinho. Documentos, 99)| Tipo: Resumo em Anais de Congresso |
| Biblioteca(s): Embrapa Uva e Vinho. |
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| Registros recuperados : 48 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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