Enhancement of mango fruit preservation by using antimicrobial properties of Bacillus subtilis GA1

Abstract

Pesticides are used to eradicate negative impacts of pests on food crops. Fungi are main microorganisms that affect quality. Some bacteria, Pseudomonas F19, Bacillus subtilis GA1 have been studied for their biotechnological and phytopathogenic properties. The aim of this work is to study in phenotypic way the microorganisms associated to healthy and altered mango fruits and find out B. subtilis GA1 aptitude for inhibition of growth of those spoil mango. B. subtilis GA1, recognized for its properties was tested directly in vitro and in vivo. Colletotrichum sp. and Aspergillus sp. were naturally associated to mango. Colletotrichum caused greatest alteration with lesion length of 54.2 ± 1.92 mm after three days. In vitro inhibitory activity test of strain GA1 showed a strong inhibition of Colletotrichum at 72.78 ± 2.90%. In same time, test of in vivo inhibitory activity has reduced mango spoilage at 89.29 ± 3.84%.

Keywords

• mango
• bacillus
• colletotrichum
• aspergillus
• candida
• preservation