Inhibitory Properties of Lactic Acid Bacteria against Moulds Associated with Spoilage of Bakery Products
Journal Title: Journal of Advances in Microbiology - Year 2017, Vol 4, Issue 3
Abstract
Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhibit moulds associated with spoilage of bakery products. Methodology: Lactic acid bacterial (LAB) strains obtained from fermented products (“burukutu”, “pito”, yoghurt, and “iru”) were screened for antifungal activity against moulds (Aspergillus flavus, Aspergillus fumigatus, Aspergillus repens and Penicillium sp.) isolated from spoilt bakery products. Inhibitory activities of the lactic acid bacterial isolates were determined by the dual agar overlay method and well diffusion method. Results: Eleven isolates (79%) out of the fourteen lactic acid bacterial strains screened showed antifungal activity against one or more of the moulds when the method used was dual agar overlay method. When agar well diffusion assay was used to check the antifungal activity of the cell-free culture supernatants of these eleven LAB isolates after excluding inhibition due to organic acids and hydrogen peroxide, only four LAB strains (BE1, IO1, PO4 and PO9) continued to show antifungal activity against the moulds. The selected bacteriocin-producing LAB strains (BE1, IO1, PO4, and PO9) were identified as Lactobacillus cellobiosus, Pediococcus pentosaceus, Lactobacillus rhamnosus, and Tetragenococcus halophilus respectively using API 50 CHL system. The cell-free culture supernatant of P. pentosaceus IO1, T. halophilus PO9, and L. cellobiosus BE1 sprayed on bread surface inhibited the growing of moulds during 14 days of storage in polythene bags. Conclusion: These LAB isolates from fermented products capable of inhibiting the moulds have potential that could be used as biopreservative agents in bakery products.
Authors and Affiliations
I. A. Adesina, A. O. Ojokoh, D. J. Arotupin
Keywords
Related Articles
- EP ID EP338197
- DOI 10.9734/JAMB/2016/31386
- Views 83
- Downloads 0
Antimicrobial Activity of Garlic Extract on Organisms Isolated from Tomato Rot
Aqueous garlic extract is made up of antioxidant ingredient and has been responsible for boosting the immune system of the body; it is also used as a broad spectrum antibiotic, killing bacteria, fungus, and viruses. The...
The Case Report of the Pulmonary Larval Paragonimiasis with Simulating Cancer of the Lung
Larval Paragonimiasis is a parasitic disease caused by the larvae of the pulmonary fluke. In contrast to the classical Paragonimiasis, larval occurs with a large number of clinical manifestations. However, this fact only...
Production of Alpha Amylase by Bacillus subtilis Using Maize Husk as Substrate
Aim: To produce alpha amylase by Bacillus subtilis using maize husk as substrate. Place and Duration of Study: Department of Microbiology, Ahmadu Bello University, Zaria between August 2016 and December 2016. Methodology...
Evaluation of the Xpert® MTB/RIF Assay and Microscopy for Diagnosing Pulmonary Tuberculosis in Butembo, Democratic Republic of the Congo
Objective: This study aimed to evaluate the efficacy of Xpert® MTB/RIF assay comparing to the acid-fast smear microscopy for diagnosing pulmonary tuberculosis cases in Butembo, Democratic Republic of the Congo. Methodolo...
The Effect of Fermentation and Extrusion on the Microbiological Composition of Millet and Defatted Soybean Blends
Aims: To evaluate the effect of fermentation and extrusion on the microbiological properties of Millet and defatted soybean blends and to determine the storage stability of the plant product. Methodology: Flour blends we...