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 New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices

2021 ◽  
Vol 72 (1) ◽  
pp. e400
Author(s):  
F. Panebianco ◽  
A. Caridi
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Fungal Growth ◽  
Lactobacillus Pentosus ◽  
Penicillium Crustosum ◽  
Table Olive ◽  
Aspergillus Section Nidulantes ◽  
Selection Of

The anti-mold activity of 397 strains of lactic acid bacteria was evaluated using both the spot method in Petri plates and coculture in liquid medium. The study led to the selection of 34 strains isolated from table olives or olive brines, 15 strains from dairy products, and 10 strains from sourdoughs, all able to inhibit a strain of Penicillium crustosum and/or a strain of Aspergillus section Nidulantes, prevailing in two Calabrian olive brines. Seven representative strains were identified as Lactobacillus pentosus (four strains) and Lactobacillus sanfranciscensis (three strains) and are currently under testing for their antifungal activity during table olive fermentation. This research constitutes an initial contribution to the control of fungal growth and mycotoxin accumulation during table olive fermentation. The selected strains could be used as adjunct cultures in table olive fermentation, allowing for the biological control of table olive safety.

scholarly journals Preliminary studies on the in situ prevention of food spoilage fungi using antifungal Lactic acid bacteria

2020 ◽  
Author(s):  
Srileka Chinnaiyan ◽  
◽  
Vijila Kenas ◽  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Fungal Growth ◽  
Maximum Growth ◽  
Food Sources ◽  
Human Consumption ◽  
The World

Food loss is a major threat in the world and one-third of the food produced for human consumption are wasted. Many fungal species cause loss of food/raw materials like grains, fruits and vegetables throughout the world. Chemical preservatives and fungicides when used in food have negative impacts on health and the environment. Biopreservatives such as lactic acid bacteria (LAB) are effective, safe, biodegradable and have additional health benefits. The focus of this research is to survey the occurrence of native lactic acid bacteria with antifungal activity in various food sources and to obtain a potential lactic acid bacterial isolate for strategic application to control fungal pathogen in food products. In the present study, the population of lactic acid bacteria were about 104 to 105 cells in all food samples. Sixty isolates of lactic acid bacteria were obtained from samples collected. Of these, 21 exhibited inhibition towards the growth of Fusarium oxysporum and 13 isolates towards A. flavus. Ten of the total isolates exhibited inhibition towards both the test fungi. Based on potential of antifungal activity in the dual plate technique, six isolates were selected and subjected to fungal growth inhibition analysis using microplate. Of these six isolates, the isolate LABT3 showed the highest inhibition percentage (%) against both the target fungi. The isolate was tested for its growth and maximum growth was noted at 48 h and pH at this period was 5.16.

scholarly journals Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.)

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 285
Author(s):  
Fernando H. Ranjith ◽  
Belal J. Muhialdin ◽  
Noor L. Yusof ◽  
Nameer K. Mohammed ◽  
Muhammad H. Miskandar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Palm Kernel ◽  
Fungal Growth ◽  
In Vitro Antifungal Activity

Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. Results: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that mango samples that were treated with the disinfectant produced from PKC fermented with L. plantarum and L. fermentum had the lowest disease incidence and disease severity index after 16 days shelf life, as well as the lowest conidial concentration. Furthermore, PKC that was fermented by L. fermentum highly maintained the quality of the mango. Conclusions: lactic acid fermentation of PKC by L. fermentum demonstrated a high potential for use as a natural disinfectant to control C. gloeosporioides and B. theobromae on mango.

Screening of antifungal lactic acid bacteria as bioprotective cultures in yogurts and whey beverage

2021 ◽  
Author(s):  
Rihua Xu ◽  
Ren Sa ◽  
Junwei Jia ◽  
Lanlan Li ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Fungal Growth ◽  
Storage Period ◽  
Industrial Applications ◽  
In Vitro Tests ◽  
In Situ Tests

The demand for “preservative-free” food products is rising, and biopreservation seems to be a potential alternative to replace or reduce the use of chemical preservatives. This study’s objective was to assess the antifungal activity of lactic acid bacteria (LAB) (n = 98) and the efficacy and applicability of the chosen bioprotective cultures against fungal spoilers in dairy products. First, 14 strains of antifungal strains were preliminarily screened by in vitro tests against Pichia pastoris D3, Aspergillus niger D1, Geotrichum candidum N1, Kluyveromyces marxianus W1, and Penicillium chrysogenum B1 and validated by challenge tests in yogurts, indicating that the fungal-inhibiting activity of LAB was species specific and yogurts fermented with antifungal LAB cultures were more effective in extending the shelf life. Secondly, the chosen 14 LAB strains were identified by the 16SrDNA sequence analysis and carbohydrate fermentation test. The results were as follows: 9 strains were Lactobacillus plantarum , 3 were Lactobacillus paracasei , 1 was Enterococus faecium , and 1 was Lactobacillus rhamnosus. Among them, active L. plantarum N7 was the chosen and studied factor that affects the antifungal activity using the response surface methodology (RSM). Finally, in situ tests were conducted to validate the activity of L. plantarum N7 in actual dairy products (whey beverage). Physicochemical and microbial indices of whey beverage during storage period exhibited that antifungal L. plantarum N7 could slow the fungal growth and be candidates of interest for industrial applications.

scholarly journals Angiotensin I-Converting Enzyme Inhibitory Activity of Fermented Surimi by Lactic Acid Bacteria

2007 ◽  
Vol 54 (4) ◽  
pp. 160-166 ◽  
Author(s):  
Jin Shan ◽  
Yuka Ogawa ◽  
Takao Watanabe ◽  
Riichiro Morimoto ◽  
Shoko Oota ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibitory Activity ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Angiotensin I Converting Enzyme

scholarly journals In VitroInteractions of Antifungal Agents and Tacrolimus against Aspergillus Biofilms

2015 ◽  
Vol 59 (11) ◽  
pp. 7097-7099 ◽  
Author(s):  
Lujuan Gao ◽  
Yi Sun
Keyword(s):  
Antifungal Activity ◽  
Aspergillus Fumigatus ◽  
Amphotericin B ◽  
Aspergillus Flavus ◽  
Inhibitory Activity ◽  
Aspergillus Terreus ◽  
Antifungal Agents ◽  
Broth Microdilution ◽  
Content Type ◽  
Antagonistic Effects

ABSTRACTAspergillusbiofilms were prepared fromAspergillus fumigatus,Aspergillus flavus, andAspergillus terreusvia a 96-well plate-based method, and the combined antifungal activity of tacrolimus with azoles or amphotericin B againstAspergillusbiofilms was investigated via a broth microdilution checkerboard technique system. Our results suggest that combinations of tacrolimus with voriconazole or amphotericin B have synergistic inhibitory activity againstAspergillusbiofilms. However, combinations of tacrolimus with itraconazole or posaconazole exhibit no synergistic or antagonistic effects.

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
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