Antifungal Activity of Lactic Acid Bacteria Against Penicillium digitatum
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Abstract
The aim of this study was to isolate lactic acid bacteria with antifungal activity against Penicillium digitatum, a major source of post-harvest decay in citrus. Thirty-eight and 32 isolates were isolated from vegetables and fruits (basil, coriander, mao and papaya) and fermented foods (fermented lettuce, fermented spider weed, Thai traditional fermented beef sausage and fermented cattle feet), respectively. Some morphological and physiological characteristics were investigated. Glucose fermentation patterns are both homofermentative and heterofermentative. Titratable acidity as lactic acid was from 0.10 % to 1.49% (pH 4.44 to 6.28). Six lactic acid bacterial isolates had displayed high antifungal activity against Penicillium digitatum by an agar well diffusion assay. The diameter of inhibition zones was found to range between 11.16±1.30 to 24.23±5.63 mm. Both cell suspension and cell-free supernatant exhibited inhibitory effect against the target mold. Identification by 16S rRNA gene sequencing showed that all six isolates were Lactobacillus pentosus (99% identity). Lactic acid bacterial isolates with antagonistic activity could be good biocontrol candidate against P. digitatum in citrus.
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