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Formulating a Weed-Suppressive Bacterium in “Pesta”

Published online by Cambridge University Press:  20 January 2017

Donald J. Daigle ,
William J. Connick Jr.  and
Susan M. Boyetchko
Donald J. Daigle*
Affiliation:
Southern Regional Research Center, ARS, USDA, P.O. Box 19687, New Orleans, LA 70179
William J. Connick Jr.
Affiliation:
Saskatoon Research Centre, Agriculture and Agri-Food Canada, Saskatoon, Saskatchewan, Canada S7N 0X2
Susan M. Boyetchko
Affiliation:
Saskatoon Research Centre, Agriculture and Agri-Food Canada, Saskatoon, Saskatchewan, Canada S7N 0X2
*
Corresponding author's E-mail: ddaigle@srrc.ars.usda.gov.
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Abstract

“Pesta” is a granular, extruded product made from a cereal grain flour and any biological control agent. A strain of Pseudomonas fluorescens, BRG100, which is a pathogen of green foxtail, has been formulated into a Pesta product. P. fluorescens BRG100 survived processing best in oat flour, and the addition of 20% (wt/wt) maltose extended the shelf life of the product to more than 32 wk. Field studies of 8-wk duration showed that a Pesta product containing BRG100 suppressed green foxtail emergence by as much as 90%. An optimally formulated and processed Pesta product has potential for the biocontrol of green foxtail.

Keywords

Pseudomonas fluorescensgreen foxtail, Setaria viridis (L.) Beauv. #3 SETVIoats, Avena sativa L. # AVESABiological control, encapsulation, lactose, maltosecfu, colony-forming unitsDRB, deleterious rhizobacteria
Type
Research
Information
Weed Technology , Volume 16 , Issue 2 , June 2002 , pp. 407 - 413
Copyright
Copyright © Weed Science Society of America 

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