Fernando H Ranjith1,2, Belal J Muhialdin3,4, Noor L Yusof1, Nameer K Mohammed5, Muhammad H Miskandar6, Anis Shobirin Meor Hussin1,4. 1. Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia. 2. Food Research Unit, Department of Agriculture, Peradeniya 20400, Sri Lanka. 3. Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia. 4. Halal Products Research Institute, University Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia. 5. Department of Food Science, Faculty of Agriculture, University of Tikrit, Tikrit 34001, Iraq. 6. Technical Advisory Service Unit, Product Development, Research and Advisory Service Division, MPOB, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia.
Abstract
BACKGROUND: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. METHODS: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. RESULTS: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that mango samples that were treated with the disinfectant produced from PKC fermented with L. plantarum and L. fermentum had the lowest disease incidence and disease severity index after 16 days shelf life, as well as the lowest conidial concentration. Furthermore, PKC that was fermented by L. fermentum highly maintained the quality of the mango. CONCLUSIONS: lactic acid fermentation of PKC by L. fermentum demonstrated a high potential for use as a natural disinfectant to control C. gloeosporioides and B. theobromae on mango.
BACKGROUND: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. METHODS: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. RESULTS: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that mango samples that were treated with the disinfectant produced from PKC fermented with L. plantarum and L. fermentum had the lowest disease incidence and disease severity index after 16 days shelf life, as well as the lowest conidial concentration. Furthermore, PKC that was fermented by L. fermentum highly maintained the quality of the mango. CONCLUSIONS:lactic acid fermentation of PKC by L. fermentum demonstrated a high potential for use as a natural disinfectant to control C. gloeosporioides and B. theobromae on mango.
Authors: Belal J Muhialdin; Hussein L Algboory; Nameer K Mohammed; Hana Kadum; Anis S M Hussin; Nazamid Saari; Zaiton Hassan Journal: Curr Drug Discov Technol Date: 2020