Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against aflatoxigenic Aspergillus spp.

Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against... In the present study, after molecular identification of dominant lactic acid bacteria (LAB) isolated from traditional fermented foods, antifungal activity of the isolates was investigated against aflatoxigenic Aspergillus spp. Based on screening results, among the isolated LAB, Pediococus lolii had the highest inhibitory effect against Aspergillus flavus (70.32%) and Aspergillus niger (98.8%). Furthermore, antifungal activity of P. lolii stationary phase cell-free supernatant (CFS) was significantly (P < 0.05) higher than the effect of the logarithmic phase CFS. MIC values of P. lolii CFSs from logarithmic and stationary phases against A. flavus were 2 and 1%, and against A. niger were 4 and 1% (v/v), respectively. The media containing ≥4% of CFSs from logarithmic and stationary phases (v/v) had also totally inhibited from germination of A. flavus and A. niger spores. Safety assessment during 28-day oral administration of P. lolii revealed that there was no noticeable difference in specific growth rate, activity, behavior, hair luster, clinical chemistry, and hematological indices in treated rats in comparison to control group. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Comparative Clinical Pathology Springer Journals

Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against aflatoxigenic Aspergillus spp.

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Publisher
Springer London
Copyright
Copyright © 2017 by Springer-Verlag London
Subject
Medicine & Public Health; Pathology; Hematology; Oncology
eISSN
1618-565X
D.O.I.
10.1007/s00580-017-2489-0
Publisher site
See Article on Publisher Site

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