Use of lactic acid bacteria for the inhibition of Aspergillus flavus and Aspergillus carbonarius growth and mycotoxin production

Toxicon ◽  
2019 ◽  
Vol 166 ◽  
pp. 15-23 ◽  
Author(s):  
Fadia Ben Taheur ◽  
Chalbia Mansour ◽  
Bochra Kouidhi ◽  
Kamel Chaieb
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Flavus ◽  
Aspergillus Carbonarius ◽  
Mycotoxin Production

scholarly journals Assessment of nutritional composition and antifungal potential of bacteriocinogenic lactic acid bacteria from 'Kati' against toxigenic Aspergillus flavus

2021 ◽  
Vol 38 (1) ◽  
pp. 64-76
Author(s):  
Gabriel Oladimeji ◽  
Ogidi Olusola ◽  
Olaniyi Oladiti ◽  
Bamidele Akinyele
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Flavus ◽  
Nutritional Composition ◽  
Gas Chromatography Mass Spectrometry ◽  
Molecular Technique ◽  
Fermented Foods ◽  
Phenyllactic Acid ◽  
Lactobacillus Pentosus ◽  
Nutrient Contents

In this study, the nutrient contents of "Kati", a fermented cereal-based food, was revealed and antifungal activity of bacteriocin producing lactic acid bacteria (LAB) from "Kati" was assessed against aflatoxigenic Aspergillus flavus (A. flavus). The protein content (9.29%) of "Kati" was higher than (p < 0.05) wet milled-fermented sorghum (6.17%). During fermentation of milled sorghum to ready-to-eat 'Kati', anti-nutrient contents was reduced (p < 0.05) from 1.22 to 0.72 mg/100 g, 3.13 to 1.13 mg/100 g and 7.31 to 3.02 mg/100 g for tannin, phenol and phytates, respectively. Molecular technique revealed the identity of isolated LAB as Lactobacillus pentosus BS MP-10, L. paracasei 4G330, L. brevis ABRIINW, L. casei KG-5, L. sakei strain RFI LAB03, L. fermentum JCM 8607, L. plantarum KLDS 1.0607, L. rhamnosus JCM 8602 and L. lactis XLL1734. Among the isolated LAB, L. plantarum, L. lactis and L. fermentum have significant (p < 0.05) zones of inhibition of 11.0 mm, 9.1 mm and 7.8 mm, respectively, against aflatoxigenic A. flavus. The pronounced antifungal potency of L. plantarum cell free supernatant could be attributed to the presence of 3-phenyllactic acid, benzeneacetic acid, plantaricin (bacteriocin) as revealed by gas chromatography/mass Spectrometry (GC-MS). LAB produced metabolites with antifungal property that contributed to shelf life, flavor and nutrient contents of fermented foods.

scholarly journals Identifikasi dan Uji Aktivitas Antimikrobia Bakteri Asam Laktat dari Fermentasi Singkong (Gatot) terhadap Bacillus cereus dan Aspergillus flavus

2021 ◽  
Vol 6 (1) ◽  
pp. 15
Author(s):  
Maria Hesty Febriana ◽  
Ekawati Purwijantiningsih ◽  
Pramana Yuda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacillus Cereus ◽  
Lactococcus Lactis ◽  
Aspergillus Flavus ◽  
Inhibition Zone ◽  
Isolation And Identification ◽  
Plate Method ◽  
Activity Test ◽  
Lactis Strain

Gatot is a traditional food from fermented cassava. Lactic acid bacteria (LAB) can be found in fermented cassava food, gatot. Lactic acid bacteria can produce an antimicrobial compound for inhibiting pathogen microorganism. The aim of this research were isolation and identification LAB from gatot and antimicrobial activity test against Bacillus cereus and Aspergillus flavus. Three isolates from raw gatot and three isolates from cooked gatot used in this research. Isolation of LAB was conducted using pour plate method, purification is conducted by streak plate method, the antimicrobial test was conducted by agar well diffusion and molecular identification was conducted by PCR colony method using LABFw and R16RDNA-1492bac primer. Lactic acid bacteria from cooked gatot identified as Enterococcus sp. FTBUAJY04, Enterococcus sp. FTBUAJY05, Enterococcus sp. FTBUAJY06, while LAB from raw gatot identified as Lactococcus lactis strain FTBUAJY01, Lactococcus lactis strain FTBUAJY02 dan Lactococcus lactis strain FTBUAJY03. The results obtained from the inhibition zone test showed that all isolates were able to inhibit the growth of B. cereus and A. flavus.  The greatest inhibition zone against B. cereus was shown by LAB Gt5 supernatant or L. lactis supernatant strain FTBUAJY02 of 1.87 ± 0.67 cm2, while the results of the greatest inhibition zone against A. flavus was LAB Gt6 supernatant or L. lactis supernatant strain FTBUAJY03 of 3.83 ± 0.73 cm2.

Recent developments in applications of lactic acid bacteria against mycotoxin production and fungal contamination

2021 ◽  
pp. 101444
Author(s):  
Sneh Punia Bangar ◽  
Nitya Sharma ◽  
Manoj Kumar ◽  
Fatih Ozogul ◽  
Sukhvinder Singh Purewal ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fungal Contamination ◽  
Mycotoxin Production ◽  
Recent Developments

scholarly journals Anti-Toxigenic Effect of Lactic Acid Bacteria Against Aspergillus spp Isolated from Wheat Grains

2020 ◽  
Vol 14 (1) ◽  
pp. 252-259
Author(s):  
Mohamed T. Fouad ◽  
Tarek A. El-Desouky
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Flavus ◽  
Dairy Products ◽  
Aspergillus Parasiticus ◽  
Lactobacillus Rhamnosus ◽  
Storage Conditions ◽  
Wheat Grain ◽  
Wheat Grains ◽  
Lactobacillus Gasseri

Introduction: Many fungi infect the wheat grains. Under field and or storage conditions from temperature and humidity, some fungi can produce aflatoxins (AFs), which may cause acute or chronic diseases. Therefore, there is a necessary and urgent need to find an effective and safe way to reduce or remove AFs. Objective: The objective of this study was the evaluation of Lactobacillus rhamnosus, Lactobacillus gasseri, and Lactobacillus plantarum for their ability to reduce and or remove AFs produced by Aspergillus flavus and Aspergillus parasiticus, which were isolated from wheat grains, as well as control of AFs produced on affected wheat grain by A.parasiticus spores only. Methods: LAB, isolated from some local dairy products, were cultured in MRS for the evaluation of their ability to remove AFs, produced by A. flavus and A. parasiticus on (YES) media, in addition to the treatment of wheat grains by LAB cells to prevent AFs produced by A. parasiticus. Results: The L. rhamnosus strain gave the highest reduction rates of AFs produced by A. parasiticus that were 62.6, 44.4, 43.3, and 52.2% for AFG1, AFB1, AFG2, and AFB2, respectively. While in the case of A. flavus, the reduction was 50.4, 42.7, 40.6, and 36.8% in the same order of toxins. When applied, these strains with wheat grains were affected by A. parasiticus, the inhibition rates of AFs were ranged between 61.4 and 75.8% with L. rhamnosus strain and 43.7 to 52.1% with L. gasseri, while L. plantarum strain ranged from 55.5 to 66.9%. Conclusion: According to this study, L. rhamnosus is considered one of the best strains in this field. Therefore, the present study suggests applied use of LAB as a treatment to prevent AFs production in wheat grains.

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