Anthracnose pathogen on mango fruit cv. Nam Dok Mai and Mahajanaka were isolated and screened for a virulent isolate. Among 6 isolates, Colletotrichum gloeosporioides Ml1 showed the strongest pathogenic activity. The isolate was dual cultured with 11 isolates of microorganisms isolated from fermented pork sausage (CM-NM-1 CM-NM-2, CM-NM-3), preserved fish (CM-PF-1, CM-PF-2), natto (CM-TN), yoghurt (CM-YK), vinegar (SK-AV), nata decoco (CM-NA), ragi (CM-LP) and a laboratory contaminant (CON-1) for antagonistic detection. The results came out that CM-NM-3, CON-1, CM-NA and CM-LP exhibited greater inhibition percentages i.e., 66.82, 62.98, 37.02 and 34.18 percent, respectively. All 11 isolates were further tested for the prevention of C. gloeosporioides Ml1 infection on postharvest mango fruit. It was found that the fruit dipped in the cell suspension of CM-NA, CM-YK and CM-PF-2 after the inoculation had small lesion size which differed from the control group (not dipped), The efficacy of combined treatments using CM-NA in combination with 50 or 54 deg C hot water for 5 minutes were investigated on wounded mango fruit. The least size was found on the fruit treated with 54 deg C for 5 minutes either with or without dipping in the antagonistic cell suspension. The fruit dipping in cell suspension of CM-NA in combination with 54 deg C hot water for 5 minutes did not change in pulp color, flesh color, weight loss, texture, total soluble solid, titratable acidify and sensory quality.

With the aim of developing bioprocesses for waste valorization and a reduced water footprint, we optimized a two-step fermentation process that employs the oleaginous yeast Cutaneotrichosporon oleaginosus for the production of oil from liquid cheese whey permeate. For the first step, the addition of urea as a cost-effective nitrogen source allowed an increase in yeast biomass production. In the second step, a syrup from candied fruit processing, another food waste supplied as carbon feeding, triggered lipid accumulation. Consequently, yeast lipids were produced at a final concentration and productivity of 38 g/L and 0.57 g/L/h respectively, which are among the highest reported values. Through this strategy, based on the valorization of liquid food wastes (WP and mango syrup) and by recovering not only nutritional compounds but also the water necessary for yeast growth and lipid production, we addressed one of the main goals of the circular economy. In addition, we set up an accurate and fast-flow cytometer method to quantify the lipid content, avoiding the extraction step and the use of solvents. This can represent an analytical improvement to screening lipids in different yeast strains and to monitoring the process at the single-cell level.