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primary topic: Evaluation of Antifungal and Biopreservative Potential of Orange Peel-derived Lactobacillus fermentum O1.1 in Cherry Tomatoes

Evaluation of Antifungal and Biopreservative Potential of Orange Peel-derived Lactobacillus fermentum O1.1 in Cherry Tomatoes
type: AcademicArticle
type: Article
abstract: Cherry tomatoes, consumed worldwide, have a short shelf life and are highly susceptible to significant pre- and postharvest losses, largely due to fungal pathogens like Alternaria alternata and Fusarium oxysporum. With the growing demand for nutritious food products free from synthetic preservatives, biopreservation has emerged as a safe and reliable method for controlling fungal growth in food. Biopreservation using lactic acid bacteria (LAB), known for producing antimicrobial metabolites, presents a promising approach at both the farm and industrial scales. This study investigates the antifungal potential of Lactobacillus fermentum O1.1, an isolate obtained from orange peel, against A. alternata and F. oxysporum. The growth performance of this isolate was assessed in various plant-based media, including watermelon rind (WMR), banana peel, and orange peel, in addition to MRS medium. Among these, WMR was found to be the most supportive medium for its growth. The cell-free supernatant (CFS) of Lb. fermentum O1.1 grown in WMR medium exhibited maximum inhibition of F. oxysporum (79.1) and A. alternata (68). Furthermore, cherry tomatoes infected with A. alternata and treated with the WMR-based CFS showed a reduced disease incidence (DI) of 16.78 Â±Â 0.05, compared to 40.17 Â±Â 4.53 DI with the MRS-based CFS. Similarly, tomatoes infected with F. oxysporum and treated with the WMR-based CFS demonstrated a DI of 10.34 Â±Â 4.86, in contrast to 45.67 Â±Â 4.53 DI with the MRS-based CFS. At room temperature (25 Â±Â 2 °C), the WMR-based CFS extended the shelf life of cherry tomatoes from 2 to 5 days and decreased fungal susceptibility, with a reduction in DI by 16.78 Â±Â 0.05 and 10.34 Â±Â 4.86, respectively. These findings suggest that Lb. fermentum O1.1 has significant potential as a biopreservative agent against fungal spoilage in cherry tomatoes.
date: 2025-06
volume: 88
issue: 7
status: peerReviewed
status: published
author list: authors
type: EPrint
type: ArticleEPrint
is part of: repository
subject: QR Microbiology

Elsevier Science
type: Organization

Journal of Food Protection
type: Collection

Anju Kamra
type: Person
given name: Anju
family name: Kamra

Latief Bashir
type: Person
given name: Latief
family name: Bashir

Anita Chaudhary
type: Person
given name: Anita
family name: Chaudhary

Swati Gaba
type: Person
given name: Swati
family name: Gaba

Praveen Kumar Singh
type: Person
given name: Praveen Kumar
family name: Singh

Mehmood Azhar
type: Person
given name: Mehmood
family name: Azhar

Soora Naresh Kumar
type: Person
given name: Soora Naresh
family name: Kumar

Neeraj Panwar
type: Person
given name: Neeraj
family name: Panwar

Abdullah A. Al-Doss
type: Person
given name: Abdullah A.
family name: Al-Doss

Abdelâ��Halim I. Ghazy
type: Person
given name: Abdelâ��Halim I.
family name: Ghazy

Mohammad Irfan
type: Person
given name: Mohammad
family name: Irfan

Anil Kumar Pinaka
type: Person
given name: Anil Kumar
family name: Pinaka

HTML Summary of #3199 Evaluation of Antifungal and Biopreservative Potential of Orange Peel-derived Lactobacillus fermentum O1.1 in Cherry Tomatoes
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primary topic: Evaluation of Antifungal and Biopreservative Potential of Orange Peel-derived Lactobacillus fermentum O1.1 in Cherry Tomatoes

QR Microbiology
type: Concept