Lactic acid bacteria (LAB) are known to inhibit the growth of fungi and LAB cells or its can be used as biocontrol against plant pathogens. The aim of this study was to evaluate the efficacy of selected LAB strains isolated from rhizospheric soil against Fusarium spp. These fungi were isolated from infected different plant parts and identified as F. oxysporum strain KAML01, Fusarium sp. CID124, Fusarium sp. fus 124 and F. proliferatum with 99 % similarity using Internal Transcribed Spacer (ITS) analysis. Five LAB strains were showed strong antifungal activity against the Fusarium spp. were evaluated using dual overlay method. Isolates MSS1 and FCF11 were 100% similarity with Lactobacillus plantarum and isolate MSS5 99% was similarity with Pediococcus pentoceous using 16S rDNA sequence analysis. Inhibition of Fusarium sp. CID124 fungal biomass in the de Man, Rogosa and Sharpe Broth (MRSB) was significantly greater (P ≤ 0.05) by cells of P. pentosaceus (97.43%) compared to inhibition of Fusarium sp. CID124 fungal biomass by Cell Free Supernatant (CFS) of Lb.

During Covid-19 era, it is important for the society to sustain their food security, as well as wealth. Opportunities can be seen by upcycling the seeds from King of Fruits, Durian. Durian seed is an agricultural waste material with abundant sources of minerals, vitamins, protein and polysaccharide compounds. In this study, gum from durian seeds was extracted using aqueous method and its physical propertiesrelated to emulsifying properties were determined in comparison with commercial guar gum. The properties of the extracted durian seed gum (DSG) and commercial guar gum (GG) evaluated were colours, solubility, water holding capacity (WHC), and oil holding capacity (OHC).

Slaughtering is a process of bringing an animal to a quick painless death. It involves throat cutting for maximum blood drainage and the amount of blood retained is dependent on the method of slaughter. This study investigated the effect of slaughtering method (Halal and Chinese methods) on meat quality indicators and shelf life of broiler chicken breast meat. Quality indicators such as pH, drip loss and colour (L*, a*, b*) were significantly (P˂0.05) higher for birds slaughtered with the Chinese method (pH= 6.17, L*= 56.42, a*= 8.36, b*= 19.2, drip loss= 0.58) than the halal method. There were no differences in cook loss, thaw loss and toughness obtained from both slaughtering methods. Iron (Fe) content for birds slaughtered using Chinese method was 13.77 mg/kg which was significantly higher than those slaughtered using the halal method (10.00 mg/kg). The haem iron content were 2.55 and 3.25 mg/100g sample respectively for birds slaughtered using both halal and Chinese methods and this decreased during storage at 40C for 9 days. Higher microbial count after 9 days of refrigerated storage (6.28 cfu/g) were recorded for birds slaughtered using Chinese method as compared with the halal method (5.05 cfu/g). Results from this study indicate that method of slaughter for poultry significantly affects the quality and shelf life of meat produced. Keywords -broiler chicken, quality indicators, chemical changes, microbiological quality, slaughtering methods.