World Journal of
Pharmaceutical and Life Sciences

BIOCONTROL OF FRUIT /VEGETABLE PATHOGENS BY BACTERIAL ISOLATES/CELL FREE EXTRACT ISOLATED FROM DEGRADED FRUIT/FOOD PRODUCTS

Abul Kalam*

ABSTRACT

Anti-metabolites produced from microorganisms specially bacteria and fungi are the important biochemical which has the greatest potential to be used as bio-preservative agent as it has anti microbial property as well as no side effects on human. From literature search it was revealed that there are only limited work has been done so far. Bio-preservation a promising strategy to control spoilage risk against lightly preserved food industries. The objectives of the proposed research are to isolate some antimicrobial / anti-metabolite producing microorganism from natural sources and study their antimicrobial activity against food spoiling microorganisms. During study a total twenty six bacterial cultures were isolated from various food samples. All these isolates were purified and screened for their antimicrobial activity against some standard bacterial cultures and fungi isolated from spoiled vegetables/fruits etc. Among twenty six isolates, three isolates IN-1 (isolated from rotten naspati), IPM (isolated from rotten palm product) and ISF-1(isolated from salted fish) were found to have most potent for anti-microbial activity against standard bacterial cultures and fungi isolated from spoiled fruits. The isolates were maintained on MRS medium. The organism is fast growing mesophile with low generation time. Fungi isolated from several spoiled vegetables were purified and maintained in Czapec-Dox agar media. The antimicrobial activity of the supernatant from the isolates after 18 hours of incubation was tested against the pathogenic fungi isolated from Rotten vegetable like Kundri (Eng. Ivy guard) (Coccinia grandis), Bitter guard (Momordica charantia), green potato (Solanum tuberosum) and rotten fruits like Lemon (Citrus limon), Pear (Pyrus) and Mango (Mangifera indica) by paper disk assay method. The antimicrobial activity of the supernatant was evidenced by the clear zone of inhibition ranging from 1.8-3.6 cm by using 50 ?l soup.

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