Potential of aphid-killing bacteria to manage aphid populations in greenhouse crops

Abstract: Aphids are among the most damaging agricultural pests worldwide, causing major
yield losses through direct feeding, virus transmission, and indirect plant damage. Although
aphid control has traditionally relied on chemical insecticides, their effectiveness is increasingly undermined by resistance development, environmental concerns, and regulatory restrictions. As a result, alternative, sustainable control strategies are increasingly being explored for integration into integrated pest management (IPM) programs. Recent research has revealed that aphids are susceptible to a diverse range of environmental bacteria, which can kill aphids within a few days following contact or ingestion. Many of these aphid-killing bacteria are highly specific and reduce aphid survival and fitness through a variety of mechanisms, including toxin production, immune suppression, and interference with aphid symbionts. In this study, we assessed the potential of aphid-killing bacteria to manage aphid populations in both greenhouse and field crops. We show that bacterial ingestion by aphids leads to rapid mortality in vitro (up to 100 % within 2-3 days following ingestion) and significant suppression of aphid population development under both controlled and field conditions. In addition, electropenetrography (EPG) revealed that bacterial treatment disrupts aphid feeding behavior, leading to decreased probing and shorter feeding periods, which may contribute to reduced crop damage. Together, these results illustrate the strong promise of aphid-killing bacteria as complementary tools for aphid management in protected greenhouse crops. Obtained results and possible challenges, including application strategies and potential impacts on arthropod natural enemies and pollinators, will be further discussed in the presentation.