A Natural Antifungal from Cassava Starch Fermentation Wastewater

E.R Amante

doi:10.31579/2637-8914/036

Abstract

Sour cassava starch production process, during the fermentation step, an acidic wastewater is generated, in this study named wastewater of cassava starch fermentation (WCSF). It has been studied the effect of WCSFs (from three industrial source: WCSF 1, 2 and 3) and patterns of organic acids (lactic, acetic, propionic and butyric acids, which were the main organic acids present in the WCSFs) singly or together on the development and growing of Botrytis cinerea, Monilinia fructicola and Colletotrichum gloeosporiodes. WCSFs showed antimicrobial effect on the three fungi studied. WCSF2 inhibited the germination of conidia from the three fungi, while WCSFs 1 and 3 inhibited conidia germination of B. cinerea and C. gloeosporiodes. The acetic, propionic, butyric and the mix acids were also effective in the reduction of conidial germination. In the analysis of mycelia growth, it has been observed that the growing was statically smaller, in relation to negative control, for all fungi in the treatments with the WCSFs and with the pattern solution of butyric acid. Which suggest that the WCSFs compounds and butyric acid are effective inhibitor for fungi and justify future studies using this wastewater.

Highlights

Post-harvest diseases are among the major causes of fruit loss, and microbial growth on surfaces is the most common cause of deterioration of processed fruits (Torres and Karel, 1985; Artés et al, 2007)
Aiming to formulate a theoretical basis for the mechanisms of protection of post-harvest fruits, this work aims to verify how three species of fungi behave when subjected to different antimicrobial tests with the wastewater of the cassava starch fermentation (WCSF) of different origins and check if the antimicrobial action is related to the organic acids contained in this raw material
Preparation of solutions with organic acid standards for antifungal tests To compare the effect of wastewater of cassava starch fermentation (WCSF) with acid standards, solutions of lactic, acetic, propionic and butyric acids were prepared in the same concentrations found in WCSF, using the highest concentration of each acid among the studied WCSFs

Summary

Introduction

Post-harvest diseases are among the major causes of fruit loss, and microbial growth on surfaces is the most common cause of deterioration of processed fruits (Torres and Karel, 1985; Artés et al, 2007). (Callan & Carris, 2004; Hansmann & Combrink, 2003). The occurrence of these pathogens contributes to compromise the quality of agricultural products has led to the consumption of pesticides in order to protect the agricultural production and guarantee supply (Damalas & Eleftherohorinos, 2011). Protecting the orchard and crops, with reduced use of pesticides is an important challenge in defense of the environment and consumer health. Research and development of natural products to be used as pesticides to control the deterioration of fruits by fungi in the post-harvest period should be encouraged, since toxicity is proven through their consumption for many years (Damalas & Eleftherohorinos, 2011; Chan, 2013). Due to the safety that natural products can represent for animals and the environment, research and development of a new product can represent a much shorter cost and time for registration and making available on the market, compared to a synthetic cemical product (Dukare et al, 2019)

Objectives

Methods

Results

Conclusion