Study on anti-moulds of fruits and vegetables by lactic acid bacteria

The antagonism to moulds isolating mouldy pear, cucumber and grape by lactic acid bacteria such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis and Lactobacillus acidophilus were carried out. The results showed that the anti-mould rates of L. bulgaricus, S. thermophilus and L. acidophilus on the 6 mould strains were 67.59% , 69.37% and 70.18% using dash spores method, respectively. By the bacteria-cake method, the results showed that L. bulgaricus, S. thermophilus and L. acidophilus have strong antagonistic activity to the Rhizopus A, D and the Aspergillus E, the anti -mould rate of S.thermophilus and L. acidophilus to the Rhizopus D were 63.16% and 57.17%, respectively, the anti-mould rates of L. bulgaricus to the Aspergillus E was 72.20%. It was the strongest antagonistic activities to the mould E by L. bulgaricus, and S. thermophilus and L. acidophilus have obvious anti-mould activity to the mould D, and the anti-mould activity was stability in the 7 days, and the anti-mould activity of L. lactis was of no effect on the 6 mould strains.