Impacts of abiotic factors on the growth of three commercial biological control agents, on the growth and mycotoxinogenesis of Fusarium graminearum and on their interaction

BACKGROUND: Evolving climatic conditions impact the behavior of microorganisms. The lack of efficiency of beneficial microorganisms against pathogens can be due to these evolving abiotic factors more favorable to the development and adaptation of pathogens. It is therefore of great interest to understand their impact (especially temperature increase and relative humidity (RH) variation) on pathogenic and non-pathogenic microorganisms. This work aimed to examine the possible effects of increasing temperature (20, 25, 30 and 33 degrees C) and RH (40%, 50%, 60% and 80%) on the growth and mycotoxin production (deoxynivalenol (DON) and zearalenone (ZEN)) of Fusarium graminearum, on the growth of three commercial biocontrol agents(BCAs; Mycostop (R), Xedavir (R) and Polyversum (R)) and on the pathogen-BCA interaction.RESULTS: Results demonstrated that BCAs have contrasting impacts on the growth and mycotoxinogenesis of F. graminearum depending on abiotic factors. At 25 degrees C and regardless of RH, commercial BCAs limit DON production byF. graminearum, but at30 degrees C and intermediate RH, Xedavir (R) is no longer effective. The ability of Xedavir (R) to control the production of ZEN production by F. graminearumis also affected by abiotic factors. However, increasing temperature has an opposite effect on its ability to control the accumulation of ZEN. Polyversum (R) oomycete is the BCA with the most resilient efficacy against F. graminearum toxinogenesis under the different abiotic factors.CONCLUSION: This work provides new knowledge of the effect of these abiotic parameters on the interaction between BCA and F. graminearum, especially on the production of mycotoxins. It paves the way for the development of efficient and resilient mycotoxin biocontrol strategies using beneficial microorganisms against F. graminearum, thus contributing to global food security.(c) 2023 Society of Chemical Industry.