Abstract

ENZYMATIC AND ANTIMICROBIAL ACTIVITIES OF FUSARIUM ASSOCIATED WITH CURCUMA LONGA AND THEIR POSSIBLE APPROACHES IN VARIOUS INDUSTRIES

Smruti Mahapatra*, Sweta Mishra, Subhasrita Mishra and Dr. V. Suneetha

Abstract

A member from the family of ginger (Zingiberaceae), Curcuma longa (Turmeric) is known in every household since ages due to its uses covering fields like medicine, food, dye, cosmetics and its uses in various spiritual and cultural practices. There have been many proven antimicrobial properties of turmeric. Contradictorily it is also seen to harbor certain endophytic fungi that can synthesize various secondary metabolites. Fusarium species have been found predominantly colonizing on C. longa. This genus notably affects the rhizomes of various vegetable plants, includes other plant pathogens, and also produces various mycotoxins. In some cases it has also been reported to control insects with promising anti-microbial and pest control characters like abundant sporulation and fast action causing a high mortality rate in plant pathogens. These phytopathogenic fungi can efficiently produce very specific extracellular enzymes that have and can have potential and practical applications in various bio-conversions, in the agro-industry and various biotechnological processes. This study endeavors to exploit various enzymes and secondary metabolites produced by the species and look for certain economical industrial applications of these enzymes. Turmeric infected with the fungus was used as a source for isolating Fusarium and purifying it through streaking and sub culturing. Its antimicrobial properties was checked through well diffusion method alongside checking its effect on adventitious roots like potato, colocassia, onion, ginger, carrot and tomato as control. Screening for various applications of various enzymes produced by Fusarium was also checked for.

Keywords: Fusarium, Curcuma longa, phytopathogenic fungi, Extracellular enzymes, Antimicrobial activity, Amylase.