Onuh, J.O., Shiriki, D., Ubwa, S.T. and Shambe, T. (2015) Isolation of Six Microorganisms from Rotten Dioscorea alata (Water Yam), and Antimicrobial Sensitivity Test with Nine Plant Extracts. Food and Nutrition Sciences, 6, 1381-1394.
https://doi.org/10.4236/fns.2015.615144

has been cited by the following article:

• TITLE: Postharvest Loss Control: Synergistic Plants Extract Inhibition of Ten Microbial Yam Rot Organisms

  AUTHORS: Dooshima Shiriki, Godwin Oche Obochi, Mike Ojotu Eke, Tseaa Shambe

  KEYWORDS: Plant Extracts, Synergistic, Microorganisms, Inhibition, Yam Rot

  JOURNAL NAME: Food and Nutrition Sciences, Vol.8 No.7, July 13, 2017

  ABSTRACT: Nine microorganisms were isolated from four varieties of Dioscorea rotundata (gbongu, ogoja, Amula, Hembamkwase); four bacteria, Erwinia carotovora, Pseudomonas aeruginosa, Serratia marcescens, Klebsiella oxytoca and five fungi, Rhizopus stolonifera, Aspergillus niger, Aspergillus flavus, Fusarium oxysporum, Penicillium marneffei, from five local government areas of Benue State (Vandeikya, Ukum, Katsina Ala, Guma and Logo). Pathogenicity test on the isolates confirmed them to be the cause of rot. The nine plants extract (Ceiba pentandra, Jatropha tanjorensis, Azadirachta indica, Moringa oleifera, Carica papaya, Mangifera indica, Daniella oliveri, Terminalia catapa and Passiflora edulis) synergistically added inhibited all the four bacteria isolates completely. The five fungi were inhibited by 60% (c) - 80% (b); Rhizopus stolonifera, Aspergillus flavus, Fusarium oxysporum; and Aspergillus niger, Penicillium marneffei, respectively.