Bacillus thermoamyloliquefaciens

Bacillus thermoamyloliquefaciens is a thermophilic bacterium identified as a potential plant pathogen that contributes to the degradation of crops and stored agricultural products. As a Gram-positive organism, it thrives in high-temperature environments, often causing significant biochemical changes in the affected plant tissues.

This pathogen primarily affects starch-rich crops such as corn, wheat, and various types of grains. It is particularly dangerous in post-harvest conditions, where its metabolic activity can lead to the rapid spoilage of large volumes of stored commodities if environmental controls are not strictly maintained.

Symptoms of an infection include visible softening of plant tissues, the development of an unpleasant fermentation odor, and the presence of bacterial biofilms or slime. A critical diagnostic indicator is the spontaneous heating of the substrate (e.g., grain pile), which is caused by the intense metabolic heat generated by the bacteria.

The development and spread of the disease are highly dependent on environmental conditions, specifically high humidity and temperatures ranging from 45 to 60 degrees Celsius. In the field, the bacteria may enter the plant through wounds or natural openings, but their most significant impact occurs during storage when grain moisture levels are uncontrolled.

The economic harm caused by Bacillus thermoamyloliquefaciens is substantial due to seed decay and reduced market value. Effective protective measures include:

• Maintaining rigorous moisture control protocols during grain storage.
• Implementing high-capacity ventilation systems in storage facilities to prevent heat buildup.
• Ensuring thorough cleaning and sanitation of harvesting and processing equipment.
• Utilizing biological or chemical seed treatments to minimize the risk of bacterial colonization.