Publication



Effects of fermentation product of herbs by lactic acid bacteria against phytopathogenic filamentous fungi and the growth of host plants.

Date 2004/01/01

Case:Anti-bacteria

The herb products fermented with lactic acid bacteria strongly inhibited the growth of phytopathogenic filamentous fungi

J Biosci Bioenginer 98, 187-192 (2004)


Objective

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.

 

Methods

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.

 

Results

The 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 host plants.    




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