Food and Environment Safety (Jun 2023)
TOWARDS BIOCONTROL OF POST-HARVEST ANTHRACNOSE BY ANTAGONISTIC BACTERIA AND YEAST ISOLATED FROM FERMENTED MANGO (MANGIFERA INDICA, VAR KENT)
Abstract
In Côte d’Ivoire, mango fruit plays an important economic role as the third major exported fruit after banana and pineapple. Despite this economic importance, fungal diseases are one of the main issues in the mango value chain with Colletotrichum gloeosporioides causing total postharvest losses estimated up to 20%. The aim of this study was to evaluate the antifungal activity of yeasts, lactic acid bacteria and Bacillus strains isolated from fermented mango fruits as potential biocontrol agents of Colletotrichum gloeosporioides. First, C. gloeosporioides was isolated from contaminated mangoes on potato agar medium, while fermented mangoes were used to isolate yeasts, Bacillus and lactic acid bacteria on DRBC, nutrient and MRS agar, respectively. Afterwards, the in vitro antifungal activity of yeasts, Bacillus and lactic acid bacteria against C. gloeosporioides was tested using dual culture and diffusion methods. The total isolates bateria and yeasts from fermented mango were: 238 yeasts, 214 Bacillus and 252 lactic acid bacteria. The results of antifungal activity of isolated bacteria and yeasts against C. gloeosporioides were as follows: 78 yeasts isolates (33%) were able to inhibit C. gloeosporioides with 11% inhibition more than 40% mycelial growth. The Bacillus isolates were less active (28% inhibition) of C. gloeosporioides with 2% inhibition greater than 60%. As for lactic acid bacteria, they were more active since 58% of isolates showed antifungal activity with 23% of which showed inhibition greater than 60%. Based on the results lactic acid bacteria isolated from fermented mangoes can be used as valuable starters for anthracnose biocontrol.
