Malaysian Applied Biology Journal

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Malays. Appl. Biol. (2017) 46(4): 161–168

LACTIC ACID BACTERIA (Lactobacillus plantarum) INDUCED


CHILLI (Capsicum frutescens)




1School of Fundamental Science, Universiti Malaysia Terengganu,

21030 Kuala Nerus, Terengganu

2School of Science and Food Technology, Universiti Malaysia Terengganu,

21030 Kuala Nerus, Terengganu

*Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 22 November 2017, Published online 31 December 2017



Chilli cultivation is severely affected by diseases and pest attack. The uses of chemical pesticides and fertilizers are the common practice in controlling and promoting chilli growth. Lactic acid bacteria (LAB) is known for their benefits as biological control agents. However, its potential application in commercial crop cultivation especially Capsicum frutescens is still not widely studied. The use of LAB may activate the plants natural defense machinery, which is the antioxidant system. This study aims to examine the effects of lactic acid bacteria (Lactobacillus plantarum) on the antioxidative activities of chilli (Capsicum frutescens). Seven weeks old of C. frutescens plantlets were treated by foliar spray with three LB strains named; FBJ4, FCJ1 and FGR1 for 21 days. The catalase (CAT) and ascorbate peroxidase (APX) and guaiacol peroxidase (gPOD) specific activities, ascorbic acid, ?-tocopherol and carotenoids content were measured at 0, 7, 14 and 21 days of treatment. Results exhibited that treatment with LAB strains FBJ4, FCJ1 or FGR1 did not significantly affect (p > 0.05) the nonenzymatic antioxidant activities. The CAT specific activity in plant treated with FBJ4 was significantly higher (p < 0.05) compared to the FCJ1, FGR1 and control at day 14 of treatment. Tested LAB strains had significantly reduced (p < 0.05) APX specific activities after 14 and 21 days of exposure compared to control plant. This finding showed that the alteration of antioxidative activities in C. frutescens by LAB were vary among the tested strains. Further study should be carried out to identify the most effective LAB strains and responsive gene that involves in the defense mechanism against LAB.

Key words: Lactic acid bacteria, Lactobacillus plantarum, Capsicum frutescens, enzymtic antioxidants, nonenzymatic antioxidants


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