Vol. 10, Issue 11 (2021)

Author(s):
Sreelakshmi MV, Dr. K Vijila and M Palanisamy

Abstract:
Finger millet is the staple food product of low socio-economic sector in India. Even being listed in the major consumer product now It’s storage and consequent spoilage of grains is an issue. Biological factors, mainly fungal pathogens play a major role for spoilage of finger millet products. In the present study Lactic acid bacterial isolates obtained from finger millet and Lactobacillus plantarum afp3, an antifungal strain of paddy were tested against common grain spoilage fungus, Aspergillus niger and the aflatoxigenic Aspergillus flavus. Lactobacillus plantarum afp3 showed highest inhibitory activity compared to the native isolates of finger millet in agar over lay method against both the test mold, Aspergillus flavus and Aspergillus niger.