乳酸发酵农业副产品作为天然消毒剂对芒果采后病害的影响
Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango ( L.).
作者信息
Ranjith Fernando H, Muhialdin Belal J, Yusof Noor L, Mohammed Nameer K, Miskandar Muhammad H, Hussin Anis Shobirin Meor
机构信息
Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Seri Kembangan 43400, Selangor, Malaysia.
Food Research Unit, Department of Agriculture, Peradeniya 20400, Sri Lanka.
出版信息
Plants (Basel). 2021 Feb 3;10(2):285. doi: 10.3390/plants10020285.
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 ATCC8014 and ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against and 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 and . 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 highly maintained the quality of the mango.
CONCLUSIONS
lactic acid fermentation of PKC by demonstrated a high potential for use as a natural disinfectant to control and on mango.
背景
乳酸菌代谢产物的拮抗活性具有防止芒果上真菌生长的潜力。
方法
研究了利用西瓜皮（WR）、菠萝（PP）、橙皮（OP）、棕榈仁饼（PKC）和米糠（RB）通过乳酸发酵开发天然消毒剂的潜力。然后使用获得的乳酸菌（LAB）代谢产物，通过液体和固体系统测试其对芒果的五种腐败真菌的体外抗真菌活性。此外，还研究了所生产的消毒剂对芒果真菌生长抑制和品质的影响。
结果
与其他测试的LAB菌株和底物相比，在底物PKC和PP中生长的ATCC8014和ATCC9338菌株对[具体真菌名称缺失]表现出显著更高的体外抗真菌活性。原位结果表明，用由PKC与[具体菌株名称缺失]发酵产生的消毒剂处理的芒果样品在16天保质期后发病率和病情严重指数最低，分生孢子浓度也最低。此外，由[具体菌株名称缺失]发酵的PKC能高度保持芒果的品质。
结论
[具体菌株名称缺失]对PKC进行乳酸发酵显示出作为天然消毒剂控制芒果上[具体真菌名称缺失]的巨大潜力。
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