Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger

• Main Authors: A. Nasrollahzadeh, M. Khomeiri, A. Sadeghi, M. Mahmoudi, M. Ebrahimi
• Format: Article
• Language: fas
• Published: Islamic Azad University, Tabriz Branch 2020-01-01
• Series: Bihdāsht-i Mavādd-i Ghaz̠āyī
• Subjects: antifungal; inhibitory; lactic acid bacteria; aspergillus flavus; aspergillus niger
• Online Access: http://jfh.iaut.ac.ir/article_670898_5b13d68a1677195ff99dfa19a641b135.pdf

In animal and food products, different types of chemical preservatives and antibiotics are used to inhibit the growth of Aspergillus flavus and other toxicogenic fungi. The aim of this study was to investigate the antifungal activity of Lactic Acid Bacteria Isolated from Masske, Chal, and local yogurt against Aspergillus flavus and Aspergillus niger. For this purpose, isolates previously tested for antibacterial effects were used. The isolates of Lactobacillus plantarum B38, Enterococcus faecium 8C and Lactobacillus ramonosus Y89 with the highest inhibitory effect on pathogenic bacteria were selected and their antifungal effects against toxin-producing molds were evaluated using the overlay method. The results showed that lactic acid isolates at the end of the fourth day prevented the growth of Aspergillus niger and Enterococcus faecium, Lactobacillus rhamnosus and Lactobacillus plantarum showed 70.84%, 37.65% and 43.31% of inhibitory activity, respectively. The results also showed that Lactobacillus rhamnosus had the highest (62.35%) inhibitory effect on Aspergillus niger (p < 0.05). The results of the study on the effect of lactic acid isolates on the growth of Aspergillus flavus showed that all tested bacteria had inhibitory properties on the molds and Lactobacillus rhamnosus with 83.8% had the highest inhibitory effect on Aspergillus flavus (p < 0.05). Consequently, due to the inhibitory ability of the lactic acid bacteria, they can be used as bio-preservatives along with synthetic preservatives in the food industry.