Lactic Acid Bacteria As Biological Control Against Colletotrichum Capsici And Colletotrichum Gloeosporioides On Chilli Plants
Chilli plants are easily attacked by fungi Colletotrichum resulting in great loss of this agricultural produce. This study evaluated the ability of lactic acid bacteria (LAB) as possible bio-control against fungi. Three hundred twenty four LABs were isolated from different sources in Malaysia and we...
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| Format: | Thesis |
| Language: | en_US |
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| Summary: | Chilli plants are easily attacked by fungi Colletotrichum resulting in great loss of this agricultural produce. This study evaluated the ability of lactic acid bacteria (LAB) as possible bio-control against fungi. Three hundred twenty four LABs were isolated from different sources in Malaysia and were evaluated for antifungal activity against C. capsici and C. gloeosporioides. The two isolates with good activity against both fungi were identified using API 50CHL and 16S rDNA as Lactobacillus plantarum LAB-C5 and Lactobacillus pentosus LAB-G7. Seeds treated with cell LAB-C5 showed significantly (P˂ 0.05) good germination percentage and growth of plumules and radicals compared to supernatant LAB-G7. The effect of chilli plants with LAB-C5 cells and C. capsici was evaluated. All chilli varieties showed increase in shoot and root dry weight with improved plant vigor. The biochemical analysis showed an increase in the total phenol compounds in fruits (with mean 2.71mg/g than control 1.83 mg/g). Increase in activity of enzymes peroxidase (PO) and polyphenoloxidase (PPO) in leaves was noted in plants treated with LAB-C5 cell. The PO was175.54 and PPO was 172.47 unit /enzyme of plant tissue, higher than control with PO of 89.86 and PPO of 97.27 unit/enzyme. An increase in lignin content (LC) of roots was 0.799 mg/g compared with control (0.329 mg/g). The cells LAB-C5 and supernatants LAB-G7 were effective as bio-control in vitro against fungal infection on red and green chilli obtained from markets and Cilibangi fruits during storage for 45 days at 28oC. Inoculation of LAB was able to generate resistance to fungal infection against both fungi in seeds, fruits and plants. Changes in biochemical compounds in chilli plants are factors that may contribute to the development of resistance in chilli varieties as shown by plants treated with LAB-C5 cell. The potential of using L. plantarum LAB-C5 as bio-control against C. capsici in chilli plants is possible and may reduce the use of chemical fungicides in the future. |
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