Regarding worldwide economic significance, pistachio (Pistacia vera L., Anacardiaceae) is second only to oil in importance to Iran’s exports and the fifth most commercially produced product globally. Annually, the yield of pistachio trees is negatively impacted by gummosis disease caused by Phytophthora spp. as one of the most crucial root and crown rot diseases in pistachio. Although chemical treatment is one way to control this disease, agricultural poisons have an irreversible environmental effect. Using plant antagonistic microorganisms offers a promising strategy to replace chemical pesticides to control pistachio gummosis. Despite their ability, the practical use of these microorganisms has faced challenges in conventional formulations. For example, environmental variables and their short shelf life limit their utilization. To address these limitations, formulating bacteria using a new encapsulation technique can enhance their efficacy and increase their shelf life, leading to a slower release. This review article discusses pistachio gummosis disease, highlighting the role of plant-antagonistic bacteria as a practical management approach. It also studies different formulations for formulation bacteria. Additionally, the article delves into the advantages of encapsulation, a novel technique for formulating microorganisms that combat plant diseases.