Reduction of Fumonisin B1 and Zearalenone by Lactic Acid Bacteria in Fermented Maize Meal

2005 ◽  
Vol 68 (10) ◽  
pp. 2095-2099 ◽  
Author(s):  
MDUDUZI P. MOKOENA ◽  
PAUL K. CHELULE ◽  
NCEBA GQALENI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cancer Patient ◽  
Cell Line ◽  
Carcinoma Cell ◽  
Fusarium Species ◽  
Fumonisin B1 ◽  
The Third ◽  
Maize Meal ◽  
Bacteria Culture

Fusarium species are fungi that infect maize products worldwide and elaborate mycotoxins, which have been associated with cancer. This study was carried out to investigate the potential of lactic acid bacteria fermentation in reducing mycotoxin concentration and toxicity in maize meal products. Maize meal was spiked separately with fumonisin B1 and zearalenone and then allowed to ferment for 4 days. The potential cytotoxicity of the mycotoxin-spiked fermented extracts was also investigated using the SNO human esophageal carcinoma cell line (the SNO cell line was explanted from a cancer patient, S.N., a 62-year-old Zulu man, in July 1972). A significant decrease (P < 0.05) in the concentration of the two mycotoxins was observed, with a 56 to 67% and a 68 to 75% reduction in the third and fourth days, respectively. The two mycotoxins were not detectable in commercially fermented maize meal (amahewu) samples. After fermentation, mycotoxin-spiked maize meal samples containing lactic acid bacteria culture were comparatively less toxic to SNO cells than were samples without lactic acid bacteria. However, this difference in toxicity was not significant (P > 0.05). These results indicate that lactic acid bacteria fermentation can significantly reduce the concentration of mycotoxins in maize. However, such a reduction may not significantly alter the possible toxic effects of such toxins. The exact mechanism of toxin reduction warrants further investigation.

scholarly journals Perubahan Komposisi Kimiawi Produk Yogurt dengan Penambahan Kalsium Karbonat pada Kultur Starter Campuran

2017 ◽  
Vol 17 (1) ◽  
pp. 5
Author(s):  
Agus Safari ◽  
Sarah Fahma Ghina ◽  
Sadiah Djajasoepena ◽  
O. Suprijana ' ◽  
Ida Indrawati ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Calcium Carbonate ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Soluble Protein ◽  
Starter Culture ◽  
Lactobacillus Bulgaricus ◽  
Bacteria Culture

Mixed lactic acid bacteria culture is commonly used in yogurt production. In the present study, two lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophillus) was used as starter culture. Calcium carbonate was added to the starter culture to increase the quality of mixed starter culture of L. bulgaricus and S. thermophillus with ratio of 4:1. The present study was directed to investigate the chemical composition of mixed starter culture with and without calcium carbonat addition. Furthermore, the effect of each starter culture on yogurt product chemical composition was also examined. The pH, lactose, soluble protein and acid content was determined as chemical composition parameters. For starter culture without calcium carbonate addition, the yogurt has pH, lactose, soluble protein and acid content of 4.18–4.39, 4.18–4.39% w/v, 2.88–4.36% w/v and 0.82–0.99% w/v, respectively. While for starter culture with calcium carbonate addition, the yogurt product has pH, lactose, soluble protein and acid content of 4.26–4.37, 1.47–1.75% b/v, 3.42–4.95% w/v and 0.86–1.11% w/v, respectively. Addition of 0.05% w/v calcium carbonate to mixed starter culture gave effect on lactose consumption, where it still can convert lactose to lactic acid up to 45 days of storage. Furthermore, the yogurt product made with starter culture with calcium carbonate addition has higher soluble protein content compared to yogurt made with starter culture without calcium carbonate addition

scholarly journals Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

Toxins ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 21 ◽  
Author(s):  
Tiago de Melo Nazareth ◽  
Carlos Luz ◽  
Raquel Torrijos ◽  
Juan Manuel Quiles ◽  
Fernando Bittencourt Luciano ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fusarium Verticillioides ◽  
Fumonisin B1 ◽  
Health Concern ◽  
Economic Losses ◽  
Antifungal Effect ◽  
Minimum Fungicidal Concentration ◽  
Sensory Defects ◽  
Corn Kernels

Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 °C in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus flavus and Fusarium verticillioides, respectively. The L. plantarum CECT 749 CFS showed the highest antifungal effect against all essayed strains. Moreover, the employment of this CFS in food reduced the mycotoxin production at a percentage ranging from 73.7 to 99.7%. These results suggest that the L. plantarum CECT 749 CFS could be promising for the biocontrol of corn.

Evaluation of de-lipidated egg yolk and yeast autolysate as growth supplements for lactic acid bacteria culture

2007 ◽  
Vol 60 (4) ◽  
pp. 292-296 ◽  
Author(s):  
BAIDA DJEGHRI-HOCINE ◽  
MESSAOUDA BOUKHEMIS ◽  
MOHAMMED NASREDDINE ZIDOUNE ◽  
ABDELTIF AMRANE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Egg Yolk ◽  
Yeast Autolysate ◽  
Bacteria Culture

A New Method of Fermenting Northeast Sauerkraut Rapidly by Lactic Acid Bacteria

2014 ◽  
Vol 1073-1076 ◽  
pp. 1858-1862
Author(s):  
Li Wei Zhao ◽  
Han Sun ◽  
Zi Yang Yu ◽  
Bo Lu ◽  
Yan Zhao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Lactic Acid Bacteria ◽  
Fermentation Process ◽  
Culture Temperature ◽  
Natural Fermentation ◽  
Microbial Number ◽  
Bacteria Culture ◽  
Traditional Fermentation ◽  
Nitrite Content

The paper is concerned with changes of acidity and the amount of microorganism in China Northeast sauerkraut fermentationin.It studies the effect of lactic acid bacteria, culture temperature and the concentration of sodium chloride on sauerkraut acidity ,microbial number, vitamin C and nitrite content .Methods of natural traditional fermentation sauerkraut and artificial inoculating lactic acid bacteria fermentation sauerkraut are compared,the results show artificial inoculating fermentation sauerkraut can effectively prevent the growth of harmful bacteria and inhibit formation of carcinogens such as nitrite,avoid some shortcomings in Chinese cabbage natural fermentation process.

scholarly journals Growth and development of bees using organic acids and probiotics

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
I. V. Dmitruk ◽  
S. M. Suhovuha
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Research Group ◽  
Growth And Development ◽  
The Third ◽  
Group Feeding ◽  
The Difference ◽  
Bee Colonies ◽  
Experimental Group

The second record number of sealed brood, which took place on May 15 showed that consumption of succinic acid pergi helped increase the number of brood grown by 11.2% (P <0.001) and in the experimental group. Feeding bees use citric acid positively affects the amount of brood in the second experimental group. Compared with controls, the number of brood is higher by 7.5% (P < 0.001). Use of feeding bees III experimental group of lactic acid bacteria has increased the brood at 10.0% (P < 0.001). May 27 The difference between the number of counted squares and the control and experimental group is 16.3% (P <0.001), the second experimental group 11.5% (P < 0.001), the third experimental group 13.4% (P < 0.001). In the period, which fell on June 8 development of bee colonies increased, so the difference between the number of counted squares and the control and development of 22.2% (P < 0.001), the second experimental group 17.8% (P < 0.001), the third research group 18.9% (P < 0.001). June 20, recorded the best performance of the experimental group, the difference between the number of counted squares and the control and experimental group is 23.1% (P < 0.001), the second experimental group 18.3% (P < 0.001), the third experimental group 19.3 % (P < 0.001). Compared with the rate on May 3 yaytsenosnosti intensity oviposition of the uterus and research group for 27 May increased by 62.5%. Consumption pergi bees II nd experimental group caused an increase yaytsenosnosti cancer – by 56.3%, the third second experimental group – by 58.2%. Compared to control subjects in increasing the number of families found grown brood on 18,2 –23,1% (P <0.001).

scholarly journals IDENTIFICATION OF LACTIC ACID BACTERIA FROM BIOFLOK TECHNOLOGY WHICH HAS BEEN GAVE MOLLASES ON RED TILAPIA (Oreochromis sp.) AQUACULTURE

2019 ◽  
Vol 47 (1) ◽  
pp. 83
Author(s):  
Nelli Karolina Sitorus ◽  
Iesje Lukistyowati ◽  
Henni Syawal ◽  
Iskandar Putra
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Density ◽  
Optimum Growth ◽  
Biochemical Tests ◽  
Red Tilapia ◽  
The Third ◽  
Biofloc Technology ◽  
Physical Tests

The aim of this research was to  determine the types of lactic acid bacteria from biofloc technology with the addition of mollase in red tilapia aquaculture containers and to determine the optimum growth of lactic acid bacteria at pH 2, 4, and 6, and also to observe the density of bacteria in the biofloc container water during maintenance. The methods used in this research are survey and experiments by taking flok from maintenance container and then identifying the lactic acid bacteria. The results of lactic acid bacteria inoculation obtained 16 isolates isolated from floc which can only grow at pH 4 and pH 6. Identification based on physical tests, chemical tests, and biochemical tests showed that the isolates were classified into Bacillus and Streptococcus. The amount of bacterial density water from containers of biofloc technology were given mollase during research reached the highest point in the third week, which averaged 109 CFU/mL.

scholarly journals Anti-proliferative effect of two lactic acid bacteria strains of human origin on the growth of a myeloma cell line

2001 ◽  
Vol 32 (4) ◽  
pp. 287-292 ◽  
Author(s):  
A. Zabala ◽  
M.R. Martin ◽  
A.I. Haza ◽  
L. Fernandez ◽  
J.M. Rodriguez ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cell Line ◽  
Myeloma Cell ◽  
Human Origin ◽  
Myeloma Cell Line ◽  
Proliferative Effect
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