Do kontroli toksynotwórczych grzybów w uprawach zbóż coraz powszechniej stosowane są różnego rodzaju mikroorganizmy, które stanowią ważny element integrowanej ochrony roślin ograniczający stosowanie zabiegów chemicznych. Celem badań była ocena potencjału bakterii z rodzaju Paenibacillus do hamowania wzrostu grzybów i mykotoksyn fuzaryjnych w układzie modelowym na ziarnach ryżu. Aktywność badanych szczepów w zakresie hamowania wzrostu grzybów oraz redukcji poziomu mykotoksyn określono analizując chromatograficznie (HPLC) zawartość ergosterolu (ERG), zearalenonu (ZEA) i deoksyniwalenolu (DON) w ziarnach ryżu po ich inokulacji hodowlami bakteryjnymi oraz zainfekowaniu przez Fusarium graminearum i Fusarium culmorum. Bazując na uzyskanych wynikach można stwierdzić, iż badane szczepy bakterii skutecznie hamowały wzrost grzybów z rodzaju Fusarium, jak również, w poszczególnych wariantach, redukowały poziom ZEA i DON w ziarnach ryżu. Aktywność testowanych bakterii w analizowanym doświadczeniu uzależniona była zarówno od szczepu bakteryjnego, rodzaju grzyba, jak i objętości hodowli bakterii użytej do inokulacji ryżu.

Various types of microorganisms are commonly used to control toxinogenic fungi in cereal crops and constitute an important element of integrated pest management, limiting the use of chemical treatments. The aim of the study was to evaluate the potential of Paenibacillus bacteria for the growth inhibition of Fusarium fungi and mycotoxins in a model studies on rice grains. The activity of the studied strains in inhibiting the growth of fungi and reducing the level of mycotoxins was determined by chromatographic (HPLC) analysis of the content of ergosterol (ERG), zearalenone (ZEA) and deoxynivalenol (DON) in rice grains after their inoculation with bacterial cultures and infection by Fusarium graminearum and Fusarium culmorum. Based on the obtained results it can be concluded that the studied strains of bacteria effectively inhibited the growth of fungi of the genus Fusarium and, in individual variants, reduced the levels of ZEA and DON in rice grains. The activity of the tested bacteria in the analyzed range depended on the bacterial strain, the type of fungus and the amount of bacterial culture used to inoculate rice.

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