Work

Use of biopesticides formulated from mango pulp filtrate as an alternative method of fruit and vegetable preservation against spoilage microorganisms

Year: 2024

Type: article

Abstract: Aims: This study was aimed to demonstrate the feasibility of producing Bacillus thuringiensis and Bacillus subtilis based biopesticides using an alternative fermented medium, the mango pulp filtrate, with a highly effective preservation and protection of food products.Methodology and results: Mangoes in advanced decay were selected in Adjamé Market (Abidjan).Three biopesticides were formulated: a biopesticide based on B. subtilis (BS), a biopesticide based on B. thuringiensis (BT) and a biopesticide based on the cocktail of the two bacteria (BT/BS).To determine the quality of the biopesticides produced, parameters such as protein production, sporulation rate and sugar consumption of the substrate fermented by the bacteria were defined by standard methods.A bioassay on four fruits and vegetables, papaya, tomato, okra and orange, was conducted under standard conditions to explore the biopesticides' ability to improve their shelf life.The study demonstrates that the bacteria used reducing sugars as the primary carbon source.At the end of fermentation, the protein concentration was higher in the BT/BS biopesticide (5.796 mg/1000 g) than in BS biopesticides (4.159 mg/1000 g) and in BT biopesticides (3.22 mg/1000 g).The same results were found for the sporulation rate 2445.10 8 CFU/mL for the BT/BS formulation, 2148.10 8 CFU/mL for the BS formulation and 2059.10 8 CFU/mL for the BT formulation.Conclusion, significance and impact of study: BT/BS and BS biopesticides have been shown to have a significant protective and preservative capacity for fruits and vegetables and could, therefore, be an easy way to produce a nonharmful and natural alternative for improving the preservation of food products.

Source: Malaysian Journal of Microbiology

DOI: 10.21161/mjm.230282

Authors: Assemian, I. C. C. A., Atobla, K., Krabi, E. R., Memel, H., Karou, T. G.

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

Estimated APC paid: $110

OpenAlex ID: W4406464988