Screening for Antifungal Activities of Probiotics in Common Fermented Food Against Fusarium sp. and Cladosporium sp.

Nur Faqihah Binti Mohd Fauzi, Nur Faqihah Binti Mohd Fauzi (2018) Screening for Antifungal Activities of Probiotics in Common Fermented Food Against Fusarium sp. and Cladosporium sp. [Final Year Project Report] (Unpublished)

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Abstract

Local production cannot supply fresh crops stocks in market. This is due to postharvested crop that cannot maintain their freshness in long period of time because of contamination during post-harvested management. In addition, fungi can easily contaminated from poor storage handling. Thus, this study alternatively focus on fermented food which might act to slow or inhibit the growth of fungal pathogen such as cultured drinks, budu, and cencalok. Based on plug assay techniques, cultured drinks showed inhibitory effect against all the tested fungal (Fusarium white, Fusarium pink and Cladosporium sp. ). Furthermore, cencalok showed inhibitory effect when tested to Cladosporium sp. It was revealed that cultured drinks which consists of specific lactic acid bacteria strains conferred highest antifungal activity.

Item Type: Final Year Project Report
Additional Information: Thesis (MSc.) - Universiti Malaysia Sarawak , 2018.
Uncontrolled Keywords: Antifungal activities, Fermented food, Fusarium sp., Claiosporium sp.
Subjects: Q Science > Q Science (General)
Divisions: Academic Faculties, Institutes and Centres > Faculty of Resource Science and Technology
Depositing User: Unai
Date Deposited: 16 Apr 2021 08:03
Last Modified: 16 Apr 2021 08:03
URI: http://ir.unimas.my/id/eprint/35105

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