Inhibition of Fungal Growth And Mycotoxin Productions Using Lactic Acid Bacteria Isolated From Milk And Fermented Food

Journal Title: IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS) - Year 2017, Vol 12, Issue 6

Abstract

Twenty one bacterial isolates were obtained from the normal habitats of lactic acid bacteria (LAB). They were isolated from women milk, sheep milk, yoghurt, pasterilized milk and fermented food" pickles". Screening of all isolates of LAB for antimicrobial activity on MRS medium revealed that the highest antimicrobial activities were against Aspergillus niger, Penicillium sp. and Aspergillus flavus. No activity was observed against A. ochraceus and Fusarium sporotrichoides. The isolate W9 was the most active isolate and it was characterized and identified through physiological and biochemical tests, in addition to examination with light and scanning electron microscope as Lactobacillus bulgaricus W9. The maximum antimicrobial activity of the selected isolate W9 was achieved using MRS medium after 48 hours of incubation in aerobic conditions at 30ᵒC and pH 6 of the culture medium. The antimicrobial agent was extracted and crude extract affected the growth of a number fungi and aflatoxins production by A. flavus. The antimicrobial compound decreased fungal growth and mycotoxins production. Thus, they can be used as food biopreservative.

Authors and Affiliations

Wedad Mohammed Al-Haik, Ghadah M. S. Abu zinadah, Fardus M. Bokhari, Magda M. Aly

Keywords

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  • EP ID EP392476
  • DOI -
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How To Cite

Wedad Mohammed Al-Haik, Ghadah M. S. Abu zinadah, Fardus M. Bokhari, Magda M. Aly (2017). Inhibition of Fungal Growth And Mycotoxin Productions Using Lactic Acid Bacteria Isolated From Milk And Fermented Food. IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS), 12(6), 71-76. https://europub.co.uk/articles/-A-392476