Suppression of pathogenic fungus Botrytis cinerea in vines with beneficial bacteria of genus Pseudomonas

Tema ovoga rada jest suzbijanje patogene gljive Botrytis cinera u vinovoj lozi benefitnim bakterijama roda Pseudomonas. U tu svrhu, u radu se nakon karakteristikama vinove loze, te njezine domestifikacije i oprašivanja, govori o bolestima vinove loze. Tako se spominje plamenjača vinove loze (Plasmopara viticola), zatim o pepelnici vinove loze (Erysiphee necator), a poseban naglasak stavlja se na sivu trulež vinove loze (Botrytis cinerea). Siva plijesan spada u jednu od najopasnijih redovnih bolesti vinove loze koja djeluje na temperaturama između 3 °C i 30 °C, te može zaraziti sve zelene dijelove vinove loze, ali najčešće štetu prouzrokuje na grozdovima. Na ovu bolest je posebno osjetljivo nekoliko sorti, i to Bijeli i Sivi pinot, Kraljevina, Chardonnay, Rajnski rizling, Frankovka, Cabernet sauvignon, Muškat žuti i Graševina. Potom se u radu govori općenito o bakterijama, njihovoj veličini, građi i podjeli. Posebno se navode specifičnosti bakterija roda Pseudomonas.The theme of this paper is to suppress the pathogenic Botrytis cinerea in the vine of beneficial bacteria of the genus Pseudomonas. For this purpose, in the work, after the characteristics of the vine, and its domestication and pollination, it is related to diseases of the vine. Thus it is mentioned the vine of the vine (Plasmopara viticola), then the asparagus of the vine (Erysiphee necator), and a special emphasis is placed on the botrytis grapevine (Botrytis cinerea). Gray mold belongs to one of the most dangerous regular diseases of the vine that works at temperatures between 3 ° C and 30 ° C, and can infect all green parts of the vine, but most often damages the clusters. Particularly sensitive to this disease is the variety of white and gray pinot, royal, chardonnay, royal riceling, frankovka, cabernet sauvignon, muscat yellow and grain. The paper then discusses in general the bacteria, their size, structure, and distribution. Particular mention is made of the specificity of the bacteria of the genus Pseudomonas