Characterization and Efficacy of Lactobacillus Species as Bio control Agent against Latent Fungal Endophyte in Beans
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Latent fungal endophytes are responsible for major crop losses in Kenya and worldwide in general. Therefore, there is need for control to maintain the level of yield produced both quantitatively and qualitatively. In the past, farmers have been relying heavily on use of fungicide to control fungal plant diseases. However, these pesticides have many detrimental effects on the environment due to over-use. Alternative methods to the use of synthetic chemicals for disease control are increasingly being sought such as use of bio-control agents (BCA). Lactic acid bacteria isolated from sour milk (cow’s milk) and yoghurt and a lyophilized lactobacillus were tested for their effectiveness against latent fungal endophytes in protection of bean plant. In vitro and in vivo assay for antifungal activity of LAB against latent fungal endophyte was determined. Results showed improved plant growth and increased total fresh weight over control which confirms potential of LAB to act as bio-control agent against latent fungal endophytes, therefore reliance of fungicide can be avoided using LAB as a promising bio-control agent. The assays were performed in three replicates leading to proper control and data analyzed for significant differences using Minitab 17 by means of one way ANOVA.