J Biosci Bioenginer 98, 187-192 (2004)
We examined the herb products fermented with lactic acid bacteria in order to understand their inhibitory activity against phytopathogenic filamentous fungi and their effect to the growth of host plants.
We performed an antibacterial activity test on the lactic fermented herb products such as Rosellinia necatrix, Helicobasidium mompa, Fusarium oxysporum, Pythium graminicola and Pyricularia oryzae. We also germinated seeds of alfalfa, asparagus, Komatsuna (Japanese mustard spinach), rice, spinach, tall fescue and tomato on the plates containing 0.69 mg/ml of the dried lactic fermented herb products.
lactic fermented herb products inhibited almost 100% the growth of
phytopathogenic filamentous fungi like R. necatrix, H. mompa, P. graminicola and P. oryzae. They inhibited 65% of
the growth of F. oxysporum. While they inhibited the growth of the phytopathogenic
filamentous fungi, they did not affect to the germinating rate of the seeds of
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