Abstract
The aim of this work was to characterize the antifungal activity of Lactobacillus strains, isolated from traditional fermented green olives. The in vitro test was carried out by eight strains of Lactobacillus in order to verify their antifungal effects on the most virulent isolate of Phytophthora infestans harvested from the Triffa plain, eastern of Morocco. 100% of the Lactobacillus tested showed an antifungal effect against P.infestans, all belonging to the genus Lactobacillus, three of them brevis and five plantarum. All Lactobacillus tested had a fungistatic effect on spore germination and mycelial growth, except L.b brevis 14 and L.b plantarum 62 which had a fungicidal effect on mycelial growth. Among 8 Lactobacillus studied, 2 strains were selected in this work for their high inhibitory effect and for their fungicidal effect on mycelial growth. Antifungal activity begins after 24 h and obtained the maximum after 48 h, with an inhibition zone of 29.13 and 28.30 mm for L.b brevis 14 and L.b plantarum 62 respectively. These two strains showed an antifungal effect at different incubation temperatures (4°C, 25°C, 37°C and 45°C), with maximum inhibition zone obtained at 37°C with 16 mm for L.b14 and 14 mm for L.b 62. The high inhibition zone was obtained at pH 3 for L.b brevis 14 and pH 4 for L.b plantarum 62, respectively 19 and 16, 66 mm. No inhibition was detected for the supernatant and neutralized supernatant, the maximum inhibition was obtained for the concentration × 4. The antifungal compounds produced by these Lactobacillus strains were heat resistant, active in large pH value, with a variable nature.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call