engleski

Growth inhibition of Alternaria sp. and Fusarium sp. by the action of lactic acid bacteria

Spontaneous fermentation by the action of lactic acid bacteria has been used since ancient times in various food products. Even today, they are irreplaceable in the food and feed industries. They are used as probiotics and a source of vitamins and enzymes. Studies have also found antifungal properties of lactic acid bacteria. Fungi are significant contaminants of field crops and stored grain products, lactic acid bacteria with proper action can be a potential source of their inhibition. The aim of this study was to determine the efficacy of Lactobacillus spp. on growth inhibition of Alternaria sp. and Fusarium sp. on a wheat grain by inoculation with a mycelial disk to the grains treated with lactic acid bacteria. The results found a very significant growth inhibition in average from 82-94% of both fungi (p<0.01) and thus confirmed the high efficiency of the tested bacteria. Future research should identify in more detail the most effective strains and their mode of action and, most importantly, determine whether such inhibition exists even in field and storage environmental conditions.

Lactobacillus sp., fungi, wheat,

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