Antifungal Activity of Isolated Lactic Acid Bacteria Strain from Wheat Against Some Fusarium graminearum Strains

2018 ◽  
pp. 345-346
Author(s):  
Souad Makhloufi ◽  
Serra Djaboub ◽  
Abdallah Moussaoui ◽  
Sliman Benouis
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Fusarium Graminearum

scholarly journals Effect of pH, heat treatment and enzymes on the antifungal activity of lactic acid bacteria against Candida species

2017 ◽  
Author(s):  
Bulgasem, B. Y. ◽  
Hassan, Z. ◽  
Huda-Faujan, N. ◽  
Ali, R. H. ◽  
Lani, M. N. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Candida Species ◽  
Effect Of Ph

scholarly journals Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications

2018 ◽  
Vol 9 ◽  
Author(s):  
Marcia Leyva Salas ◽  
Anne Thierry ◽  
Mathilde Lemaître ◽  
Gilles Garric ◽  
Marielle Harel-Oger ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Pilot Scale

scholarly journals Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese

Food Control ◽  
2014 ◽  
Vol 46 ◽  
pp. 91-97 ◽  
Author(s):  
Elsie Y.L. Cheong ◽  
Amrita Sandhu ◽  
Jayaram Jayabalan ◽  
Thu Thi Kieu Le ◽  
Nguyen Thi Nhiep ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Penicillium Commune ◽  
The Common

Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains

LWT ◽  
2018 ◽  
Vol 89 ◽  
pp. 307-314 ◽  
Author(s):  
Grazina Juodeikiene ◽  
Elena Bartkiene ◽  
Darius Cernauskas ◽  
Dalia Cizeikiene ◽  
Daiva Zadeike ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Wheat Grains ◽  
Fusarium Mycotoxin ◽  
Mycotoxin Reduction

scholarly journals Effect of Abiotic Factors on the Antifungal Activity of Lactobacillus Strains Isolated from Commercial Dairy and Fermented Foods from Federal Capital Territory, Nigeria

2021 ◽  
pp. 70-78
Author(s):  
Mercy Aboh ◽  
Ngozi Amaeze ◽  
Ijeoma Ikeji ◽  
Peters Oladosu
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Aspergillus Fumigatus ◽  
Inhibitory Activity ◽  
Abiotic Factors ◽  
Fungal Growth ◽  
Effective Alternative ◽  
Dual Culture ◽  
Antifungal Compounds

Increasing consumer demand for natural products have renewed food industry attention in bio preservation. Lactic acid bacteria are of particular interest as effective alternative to chemical preservation because of their food grade status. This work explores the effect of antifungal compounds produced by isolates of Lactobacillus sp on some selected pathogenic fungi growth. Samples of diary and fermented products were purchased from commercial vendors within the Federal Capital Territory (FCT) and screened for the presence of Lactobacillus sp. The Lactobacillus sp isolated were screened for antifungal activity against Aspergillus fumigatus, Candida albicans and Trichophyton rubrum using a dual culture assay. Strains with antifungal activity were identified and the fungal inhibitory activity was further evaluated. The effect of abiotic factors on the antifungal activity was evaluated by overlay assay under different temperature and pH. Majority of the identified isolates belonged to the genus Lactobacillus. Lactobacillus sp. produced antifungal compounds under different temperatures (25ºC, 30ºC and 37ºC). The antifungal compounds produced by Lactobacillus strains showed greater inhibitory activity on Aspergillus fumigatus. At 30ºC the percentage zones of inhibition range were 44.4%- 60.4%. All isolates showed stronger antifungal activity when grown at pH 4.0 and 5.0. At a pH 2.0 there was a total inhibition of fungal growth however, there was no inhibition of fungal growth at the pH 7.0. Lactic acid bacteria can be employed as effective alternative to chemical preservatives in food. Temperature and pH of the culture medium could influence the production of antifungal compounds by lactic acid bacteria.

scholarly journals Potensi Beberapa Susu Fermentasi Komersial Sebagai Antifungi Candida albicans

2018 ◽  
Vol 2 (1) ◽  
Author(s):  
Nur Khikmah Nunung Sulistyani
Keyword(s):  
Candida Albicans ◽  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Fermented Milk ◽  
Plate Count ◽  
Diffusion Method ◽  
Milk Products ◽  
Fermented Dairy ◽  
Fermented Milk Products

Candida albicans cause opportunistic infection of the oral cavity. Probiotic has health benefits, produces organic acids as anti-C. albicans. The aim of this research was to determine the antifungal activity of commercial fermented milk products against Candida and viability of bacteria in commercial fermented milk products. The antifungal activity was determined using well diffusion method. Viability of lactic acid bacteria was done by plate count method. The results show that commercial fermented milk productshas an activity of anti-C.albicans were shown by irradical zone formed around well containing fermented dairy products. Viability of lactic acid bacteria 107-1010 CFU/mL.

scholarly journals Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria

2020 ◽  
Vol 8 (9) ◽  
pp. 1322
Author(s):  
Rosa Schettino ◽  
Erica Pontonio ◽  
Marco Gobbetti ◽  
Carlo Giuseppe Rizzello
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Storage Period ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Chickpea Flour ◽  
Water Salt ◽  
Calcium Propionate ◽  
Fresh Pasta

Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.

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