Sustainable management of plant pathogens using beneficial microbes in dynamic agroecosystems
Abstract
Global agricultural productivity is increasingly threatened by plant pathogens, including fungi, bacteria, viruses, nematodes, and oomycetes, which collectively cause annual crop losses exceeding 20-40%. Prolonged reliance on chemical pesticides has accelerated the evolution of pathogen resistance, disrupted ecological balance, and triggered stricter regulatory controls, underscoring the urgent need for sustainable alternatives. Beneficial microbes such as Trichoderma, Bacillus, Pseudomonas, Burkholderia, Streptomyces, and arbuscular mycorrhizal fungi represent promising biological agents for plant disease management, particularly within complex and climate-stressed agroecosystems. This review synthesizes their key mechanisms, antibiosis, mycoparasitism, quorum quenching, induced systemic resistance, volatile-mediated inhibition, and biofilm exclusion, with emphasis on field-level outcomes. Advances in microbial consortia and precision delivery technologies are emerging as scalable innovations tailored to soil heterogeneity, crop genotype, and environmental variability. Case studies from India, Kenya, and China highlight the importance of ecological compatibility, local formulation strategies, and farmer participation in enhancing biocontrol efficacy. Nonetheless, inconsistencies in field performance, short shelf life, and regulatory hurdles remain major challenges. Significant knowledge gaps persist in understanding microbe-plant-pathogen-soil interactions under real-world stress conditions. Future directions should integrate omics-driven insights, ecological modeling, and socio-technical adoption frameworks to develop context-specific, climate-resilient biocontrol solutions. Overall, this review positions beneficial microbes not as isolated bio-inputs but as integral, dynamic components of agroecosystem resilience, critical for reducing pesticide dependence and ensuring sustainable disease management in global food systems.
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DOI: https://doi.org/10.33804/pp.009.03.5828
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