Peyer, L.C., Axel, C., Lynch, K.M., Zannini, E., Jacob, F. and Arendt, E.K. (2016) Inhibition of Fusarium culmorum by Carboxylic Acids Released from Lactic Acid Bacteria in a Barley Malt Substrate. Food Control, 69, 227-236.
https://doi.org/10.1016/j.foodcont.2016.05.010

has been cited by the following article:

• TITLE: Suspensions Derived from Anaerobically Fermented Tilapia Offal Inhibit Fusarium oxysporum f. sp. cubense in Banana

  AUTHORS: Yuhan Zhou, Yuelian Liu, Qingfang Lv

  KEYWORDS: Fusarium Wilt of Banana, Anaerobic Fermentation, Inhibition, Disease Index, Short-Chain Fatty Acid

  JOURNAL NAME: Agricultural Sciences, Vol.9 No.11, November 30, 2018

  ABSTRACT: Effective control strategies are lacking for Fusarium wilt of banana crops worldwide. Here, the inhibitory efficacy of suspensions derived from Tilapia offal by anaerobic fermentation against Fusarium oxysporum f. sp. cubense tropical race 4 (Foc TR4) was evaluated. Two anaerobic fermentation methods were used: 1) natural fermentation of offal (NF) and 2) fermentation of offal supplemented with 5% lime (LF). The suspensions were applied in three treatments: Plate assay, pot system, and in the field. The inhibition rate and disease index were determined. The results showed that the inhibition was significantly greater for LF than for NF on plates. In pot system and in the field, the disease index was lower for the LF group than for the NF group and was significantly lower than that of the control. Therefore, suspensions derived from anaerobically fermented offal provide a new control method for Fusarium wilt in banana.