Antifungal Activity of Lactobacillus plantarum and Lactobacillus fermentum Isolated from Agadagidi and Ogi against Spoilage Fungi of Plantain

نویسندگان
Onipede , G.O. ID 1
Omodara, E.K. ID 2
Sanni, A.I. ID 3

1 Department of Microbiology, Federal University of Health Sciences, Ila-Orangun, Nigeria

2 Department of Microbiology, University of Ibadan, Ibadan, Nigeria

3 Department of Microbiology, University of Ibadan, Ibadan, Nigeria

doi
10.18502/jfqhc.12.3.19781
چکیده

Background: There has been an increase in public health concern over post-harvest spoilage fungi in plantain. This study aimed to explore the role of Lactic Acid Bacteria (LAB) from fermented foods against spoilage fungi of plantain. Methods: Seventy-five LAB were isolated from agadagidi and ogi between February and April 2021. ...

کلیدواژه‌ها
Antifungal Agents, Aspergillus flavus, Fermented Foods, Lactobacillus plantarum, Penicillium, Public Health