Furthermore, they can be induced or activated by other organisms when they invade the soil space, competing for available nutrients ( Sun et al., 2016). The production and release of secondary metabolites depend on several factors, such as nutritional, biological, and environmental conditions. Due to the extensive production of secondary metabolites, Streptomyces species have attracted much attention to the biological control of soil pathogens. Also, it induces plant resistance to pathogens ( Zhao et al., 2013 Faheem et al., 2015 Nah et al., 2021). Streptomyces sp are Gram-positive filamentous soil bacteria producers of various secondary metabolites, including many valuable compounds such as antibiotics, volatile organic compounds, and enzymes. Some species have been used in agriculture as biocontrol agents ( Wang et al., 2018). Streptomyces species are abundant in the soil, and are important members of the plant growth-promoting rhizobacteria (PGPR). Previous studies have reported that more than 74% of current antibiotics have been produced by the genus Streptomyces. It is classified into the family of Streptomycetaceae based on its morphology and cell wall chemotype. Waksman and Henrici first characterized the genus Streptomyces in 1943. However, the use of these compounds has brought different problems such as pathogen resistance to treatment, soil salinization, and environmental contamination ( Petriccione et al., 2017 Rodríguez et al., 2020).Īccording to this background, it is necessary to look for new antimicrobials to control phytopathogenic bacteria and fungi as alternative methods of plant protection, respectful with the environment, and less dependent on chemicals. Thus, these phytosanitary problems negatively affect the world's food supply.Ĭhemical pesticides and antibiotics have been used to fight microbial infections. These microorganisms cause symptoms such as spots, blight, cankers, tissue rot, and hormonal imbalances that lead to excessive growth, growth retardation, atrophy, root branching, among others ( Kannan et al., 2015a). Phytopathogenic bacteria and fungi affect all plant food products, colonizing their surface or tissues. At least 30–40% of the crop losses are caused by phytopathogenic infections and represent $ 200 billion a year worldwide ( Sawicka and Egbuna, 2019 FAO, 2020). Phytopathogens represent a global threat to the production of food and crops, causing devastating diseases that result in significant economic losses ( Valdés et al., 2017). The review also covers some strategies and products based on Streptomyces and the problems of its application in the field. In addition, it focuses mainly on the Streptomyces genus as a great producer of secondary metabolites that act on other microorganisms and plants, exercising its role as biological control.
The present review aims to describe some phytopathogenic microorganisms with economic importance that require biological control. In this sense, encapsulation offers an advantageous and environmentally friendly option. However, more attention is still needed to develop novel formulations that could increase the shelf life of streptomycetes, ensuring their efficacy as a microbial pesticide. The efficacy of some species of this genus in plant protection and their continued presence in the intensely competitive rhizosphere is due to its great potential to produce a wide variety of soluble bioactive secondary metabolites and volatile organic compounds. The genus Streptomyces have broad biotechnological potential, being a promising candidate for the biocontrol of phytopathogenic microorganisms. So, the search for natural alternatives is necessary. Synthetic chemical pesticides and antibiotics have brought human and environmental health problems and microbial resistance to these treatments. One of the relevant problems in today's agriculture is related to phytopathogenic microorganisms that cause between 30–40% of crop losses. 3Research and Technical Development Department, GreenCorp Biorganiks de Mexico S.A de C.V., Saltillo, Mexico.2Nanobioscience Group, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, Mexico.1Food Science Research Department, Faculty of Chemical Sciences of the Autonomous University of Coahuila, Saltillo, Mexico.Ascacio Valdés 1, Mayela Govea Salas 2 and Anna Ilyina 2 * Alvarez-Perez 2,3, Raul Rodriguez-Herrera 1, Mónica Chávez-González 2, Roberto Arredondo Valdés 2, Juan A. Sandra Pacios-Michelena 1,2, Cristobal N.
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