Effect of fermentation additives on the conidium surface-bond enzymatic activity and virulence of Beauveria bassiana.

Soy protein and chitosan at 1% and wheat bran at 0.1% increased insecticidal efficacy of conidia from a Colombian Beauveria bassiana isolate (Bv062) without reducing germination.

• Why it matters: Fermentation additives can alter conidial traits, but the link between culture conditions, surface-bond enzymatic activity, and virulence is not well defined for this isolate.
• What they did: Bv062 was genome-analyzed and compared with other Beauveria bassiana isolates to select enzyme groups; conidia from semi-solid oat-based fermentation with soy protein, wheat bran, or chitosan were assayed for yield, germination, enzyme activities, and virulence.
• The result: Additives modulated enzymatic and insecticidal traits: lipase and N-acetylglucosaminidase activities consistently increased, while total protease and Pr1 did not differ significantly from control, supporting future transcriptomic work on regulatory pathways.

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