Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger
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 yogu...
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doaj-3e0708bd6cfb4f80b48564693e0b4b6a2021-01-05T07:40:48ZfasIslamic Azad University, Tabriz BranchBihdāsht-i Mavādd-i Ghaz̠āyī2228-76472476-69682020-01-0194 (36) زمستان11110.30495/jfh.2020.670898670898Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus nigerA. Nasrollahzadeh0M. Khomeiri1A. Sadeghi2M. Mahmoudi3M. Ebrahimi4M.Sc, Graduated in Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranAssociate professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranAssociate professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranPh.D, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranPh.D, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranIn 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.http://jfh.iaut.ac.ir/article_670898_5b13d68a1677195ff99dfa19a641b135.pdfantifungalinhibitorylactic acid bacteriaaspergillus flavusaspergillus niger |
collection |
DOAJ |
language |
fas |
format |
Article |
sources |
DOAJ |
author |
A. Nasrollahzadeh M. Khomeiri A. Sadeghi M. Mahmoudi M. Ebrahimi |
spellingShingle |
A. Nasrollahzadeh M. Khomeiri A. Sadeghi M. Mahmoudi M. Ebrahimi Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger Bihdāsht-i Mavādd-i Ghaz̠āyī antifungal inhibitory lactic acid bacteria aspergillus flavus aspergillus niger |
author_facet |
A. Nasrollahzadeh M. Khomeiri A. Sadeghi M. Mahmoudi M. Ebrahimi |
author_sort |
A. Nasrollahzadeh |
title |
Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger |
title_short |
Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger |
title_full |
Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger |
title_fullStr |
Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger |
title_full_unstemmed |
Antifungal activity of lactic acid bacteria isolated from Masske, camel dough, and local yogurt against Aspergillus flavus and Aspergillus niger |
title_sort |
antifungal activity of lactic acid bacteria isolated from masske, camel dough, and local yogurt against aspergillus flavus and aspergillus niger |
publisher |
Islamic Azad University, Tabriz Branch |
series |
Bihdāsht-i Mavādd-i Ghaz̠āyī |
issn |
2228-7647 2476-6968 |
publishDate |
2020-01-01 |
description |
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. |
topic |
antifungal inhibitory lactic acid bacteria aspergillus flavus aspergillus niger |
url |
http://jfh.iaut.ac.ir/article_670898_5b13d68a1677195ff99dfa19a641b135.pdf |
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