Abstract
Lactic acid bacteria isolated from wine fermentations, particularly from the malolactic fermentation, and belonging to Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus paracasei and Lactococcus lactis species were tested for their effectiveness in inhibiting the development of different microorganisms. The different strains showed, to varying degrees, an antagonistic effect against bacteria of the genera Bacillus and Staphylococcus. The specificity of the species L. hilgardii that inhibits only strains of the genus Bacillus is remarkable, on the other hand, L. plantarum was more effective against the strains of the genus Staphylococcus. The greatest effectiveness, considering both the degree of inhibition and the number of inhibited species, was presented by strains of L. lactis and L. paracasei. Seven strains belonging to the species that showed a more broad-spectrum activity, L. paracasei and L. plantarum, were also tested for their ability to inhibit the growth of fungi. All of them showed, in different degree (55–76%), activity against Fusarium oxysporum. Finally, the ability of the L. paracasei LPAUV12 and L. plantarum LPLUV10 strains was evaluated to protect Lycopersicon esculentum plants against the fungus F. oxysporum and promote its growth. Strain LPLUV10, showed capacity to significantly inhibit the harmful effect of F. oxysporum in tomato plants as well as to significantly stimulate their growth.
Highlights
Pests produced by phytopathogenic fungi that affect agricultural crops cause losses ranging from5–10% of world agricultural production [1]
Twenty-two strains of wine lactic acid bacteria belonging to Lactobacillus plantarum, L. paracasei, L. hilgardii and Lactococcus lactis species (Table 1), previously isolated from wine fermentations and identified by our laboratory using different molecular techniques (rDNA 16S and recA gene sequences, 16S-ARDRA and Intergenic Spacer Region (ISR) analysis), were used in this study
Twenty-two different strains of lactic acid bacteria of wine origin belonging to four different species were tested for their possible antimicrobial activity
Summary
Pests produced by phytopathogenic fungi that affect agricultural crops cause losses ranging from5–10% of world agricultural production [1]. Pests produced by phytopathogenic fungi that affect agricultural crops cause losses ranging from. Twenty-five percent of the world’s agricultural crops are affected by these microorganisms [2], responsible for the consequent economic losses. Pesticides and preservative agents of chemical synthesis are used both for the control of phytopathogens that attack agricultural crops and to prevent the development of food spoilage microorganisms. These compounds have contributed to increase the productivity and quality of food; they have been shown to be highly polluting and very harmful to human health.
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