Diversity of Fungi Isolated From Coffee Farms in Kenya

Happiness Nyambuge Msenya¹*, Getrude Okutoyi Alworah¹, Stephen Runo², Douglas Watuku Miano³, Mary Wanjiku Gikungu⁴, Elijah Kathurima Gichuru¹ and Cecilia Wagikondi Kathurima¹

¹Kenya Agricultural and Livestock Research Organization-Coffee Research Institute, Ruiru-Kenya.

²Department of Biochemistry and Biotechnology, Kenyatta University, Nairobi, Kenya.

³Department of Plant Science and Crop Protection, The University of Nairobi, Kangemi, Kenya.

⁴Department of Zoology, National Museums of Kenya, Nairobi, Kenya.

Corresponding Author Email: happinessmsenya@yahoo.com

DOI : http://dx.doi.org/10.12944/CARJ.9.2.06

Abstract:

Diversity of biological species confers benefits to the sustainability of the ecosystem. This study was aimed at determining the diversity of fungi to show the status of soil and coffee plant richness of fungi for sustainable coffee cultivation and future sustainable disease management. Soil and plant tissue samples were collected from coffee farms in Kirinyaga County, while laboratory studies were done at the Plant Pathology Laboratory, Coffee Research Institute, Ruiru, Kenya. The fungal species were isolated from soil and coffee berries. Berries were washed and the fungi allowed to sporulate for 24 hrs. Lesions were excised and serial dilutions made. Fungi were isolated from soil by serial dilution of 10^-3. Using the spread plate method, 1 ml of the dilution was plated on potato dextrose agar and incubated at room temperature for ten days. Identification of fungi at the genus level was carried out by using macroscopic and microscopic features. The results showed diverse fungi in both soil and  berries which included Aspergillus, Trichoderm, Penicillium, Epicoccum, Cladosporium, Fusarium, Alternaria, Phoma, Rhizopu, Colletotrichum kahawae.The results further showed that Colletotrichum and Cladosporium were the most abundant in the berries at 76% for both species. Fusarium was the most prevalent microorganism in soil at 50% followed by Cladosporium and Penicillium at 20% each. The farms were generally less rich in prevalence of economic important fungi having Trichoderma and Epicoccum at less than 10%. This is a contributing factor to low productivity of coffee due to the lack of growth promoting fungi. This study recommends further studies on the Biocontrol potential of the isolated fungi against coffee insect pests and diseases.

Keywords:

Agro-Ecological Zones; Bio Control; Bio-Diversity; Coffee Berries; Colletotrichum; Soils

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