Comparative Antifungal Effect of Lactic Acid Bacteria Strains on Penicillium digitatum

Lactic acid bacteria (LAB) are natural alternative to chemical preservatives for fruits. The aim of the research was to select LAB strains with high antifungal activity against <em>Penicillium digitatum</em> for the biopreservation of fruits. The antifungal activity of eight lactic acid bacteria strains has been evaluated against <em>Penicilliuum digitatum</em> isolated from orange, by overlay assay method and by optical microscope examination. The reversion of inhibition zone after 96 h was recorded as a fungistatic effect while those with inhibition zone for at least 7 days were recorded as fungicidal. The antifungal effect of efficient LAB strains was assessed by comparing inhibition of fungal biofilm formation in liquid media. The strains Lpl, Lpa, LAB 13, LAB 15, LAB 43 and LAB 58 presented intense antifungal activity with clear inhibition zones diameter over 20 mm. The microscopy evidenced atypical hyphae and delaying of conidial chain formation. The strains Lpa, LAB 13, LAB 15 fully inhibited the mycelia growth, strains LAB 43 and LAB 58 partly with delaying of biofilm formation on the surface of culture medium. The results of comparative antifungal activity of LAB strains evidenced the highest inhibition of fungal biofilm formation and structural damages of hyphae and spores caused by the strains Lpa, LAB 13 and LAB 15. These strains could be efficient biocontrol agents of <em>Penicillium digitatum</em> in fruits