Laboratory of Microbiology and Biotechnology, National Center of Agronomic Research (CNRA), Côte d’Ivoire
Department of Sciences and food Technology, University Nangui Abrogoua, Côte D’ivoire
Walloon Center of Industrial Biology (CWBI) Unit of Bio-Industries University of Liège Gembloux Agrobio-tech, Belgium, Passage des Déportés.
Key words: Pineapple, Bacillus subtilis, Rotting, Protective, Côte d’Ivoire.
Pests, microorganisms and parasites are responsible for significant losses crops and especially fruits and vegetables, which threaten food human. Côte d’ivoire, the first provider of pineapple (Ananas comosus) fresh on European market is facing in recent years to a drastic drop in production to several factors including the action of microorganisms during storage. The struggle Chemical although effective drawbacks. This study aims using the Bacillus subtilis strain GA1 in biological control against germs responsible for alteration pineapple fruit in côte d’ivoire. A sample of twenty-five pineapple which has been used five healthy pineapple and five altered were used for the isolation of microorganisms and fifteen healthy pineapples were used for other tests. The main agents Fungal spoilage isolated pineapple fruit in this work were Aspergillus sp., Rhizopus sp., Fusarium sp., And Candida sp. The pathogenicity tests also confirmed that the isolated fungal strains are responsible for the pineapple fruit rotting. The tests antagonists conducted in the presence of B. subtilis GA1 against fungi isolated showed inhibition rate of 81.2% for Aspergillus sp (s), 69% for Aspergillus sp (a), 64% for Rhizopus sp., and 57.14% for Fusarium sp. protection tests on fruits from biomass of B. subtilis GA1 helped preserve fruits over a period of fourteen (14) days with no mushrooms in the heart of the fruit.
Get the original articles in Source: Archive for | IJAAR |- July, 2016
Published By: International Network for Natural Sciences