Biocontrol of f. sp. on Indonesian Local Garlic Plants (Lumbu Hijau) Using a Consortium of B1 and Arbuscular Mycorrhizal Fungi.

Garlic () is an indispensable ingredient for enriching and diversifying Indonesian cuisine taste. Indonesian people always use garlic for their daily dishes and any traditional foods. Due to its widespread culinary use, its availability in the market become critical. The main challenge to consistently growing this garlic is f. sp. , which wilts plants. The application of arbuscular mycorrhiza fungi (AMF) + B1 on local garlic varieties named Lumbu Hijau could effectively control through and experiments. In the test, B1 successfully suppressed the growth of up to 53.41%. The consortium application in the greenhouse reduced disease incidence by up to 39.17%, and the efficacy of this biocontrol reached 84%. In addition, this approach also positively influenced plant growth, such as plant height, total wet shoot and root weight, and also tuber weight. As such, it is essential to use this consortium of microorganisms in field research and carry out a comprehensive investigation to identify any possible phenomena that may arise in the rhizosphere after application.