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Investigating the effect of carboxymethyl cellulose concentrations on the growth, survival and antifungal activity of Lactobacillus on postharvesting on fungi of Lasiodiplodia pseudotheobromae
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Abstract
CMC (Carboxymethyl cellulose) is used to make food covering for freshment and nutrition quality preserved. Some Lactobacillus spp. strains, especially L.plantarum CC6, L.fermentum DC2 and L.fermentum DG2, have been proved to have high antifungal ability. The study combined CMC and 3 Lactobacillus spp. strains to increase the antifugal ability against Lasiodiplodia pseudotheobromae which causes disease on fruits, especially rambutan, for longer time preservation after harvest. The obtained results show that Lactobacillus spp. at 13 oC develop better than the room temperature. With CMC combined 1% at room temperature and 1.5% at 13oC, L.fermentum DC2 and L.plantarum CC6 have the best quality of development and antifugal ability.
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Keywords
Damaged fruit, Lactobacillus plantarum, Lactobacillus fermentum, Carboxymethyl cellulose, Lasiodiplodia pseudotheobromae
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