Volume 1, Issue 2 - September 2025
This report presents a comprehensive investigation into the preservative potential of Lactobacillus species as a sustainable biological control agent against post-harvest rot in sweet potatoes (Ipomea batatas). The pervasive issue of sweet potato spoilage significantly contributes to global food insecurity and economic losses. Initial analyses revealed substantial nutritional degradation in rotten sweet potatoes, characterized by significant reductions in moisture, protein, ash, and crude fiber content compared to healthy tubers. Microbiological assessments confirmed high fungal loads in spoiled samples, with key pathogens identified as Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer, Fusarium oxysporum, and Penicillium sp. Pathogenicity tests empirically validated these fungi as primary causative agents of sweet potato rot. A particular concern arises from the high prevalence of Aspergillus flavus, known for its potential to produce mycotoxins, which poses a significant food safety risk. This research establishes a robust scientific foundation for Lactobacillus-based bio preservation as a promising, environmentally friendly alternative to conventional chemical treatments. Its successful implementation could significantly contribute to reduced food waste, enhanced food security, and improved public health by mitigating both spoilage and mycotoxin contamination.
Ejimofor Chiamaka Frances, "Preservative Potential of Lactobacillus Species for the Control of Post-Rot of Sweet Potatoes (Ipomea Batatas)", Cosmo Research & Science International Journal, vol. Jul-25, no. 1, pp. 83-102, 2025.
Ejimofor Chiamaka Frances (2025). Preservative Potential of Lactobacillus Species for the Control of Post-Rot of Sweet Potatoes (Ipomea Batatas). Cosmo Research & Science International Journal, Jul-25(1), 83-102.
Ejimofor Chiamaka Frances. "Preservative Potential of Lactobacillus Species for the Control of Post-Rot of Sweet Potatoes (Ipomea Batatas)." Cosmo Research & Science International Journal, vol. Jul-25, no. 1, 2025, pp. 83-102.
@article{CRSIJ25000022,
author = {Ejimofor Chiamaka Frances},
title = {Preservative Potential of Lactobacillus Species for the Control of Post-Rot of Sweet Potatoes (Ipomea Batatas)},
journal = {Cosmo Research and Science International Journal},
year = {2025},
volume = {1},
number = {2},
pages = {83-102},
issn = {APPLIED},
url = {https://cosmorsij.com/published/CRSIJ25000022.pdf},
abstract = {This report presents a comprehensive investigation into the preservative potential of Lactobacillus species as a sustainable biological control agent against post-harvest rot in sweet potatoes (Ipomea batatas). The pervasive issue of sweet potato spoilage significantly contributes to global food insecurity and economic losses. Initial analyses revealed substantial nutritional degradation in rotten sweet potatoes, characterized by significant reductions in moisture, protein, ash, and crude fiber content compared to healthy tubers. Microbiological assessments confirmed high fungal loads in spoiled samples, with key pathogens identified as Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer, Fusarium oxysporum, and Penicillium sp. Pathogenicity tests empirically validated these fungi as primary causative agents of sweet potato rot. A particular concern arises from the high prevalence of Aspergillus flavus, known for its potential to produce mycotoxins, which poses a significant food safety risk. This research establishes a robust scientific foundation for Lactobacillus-based bio preservation as a promising, environmentally friendly alternative to conventional chemical treatments. Its successful implementation could significantly contribute to reduced food waste, enhanced food security, and improved public health by mitigating both spoilage and mycotoxin contamination.},
keywords = {},
month = {September}
}