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Comparative Clinical Pathology

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27.05.2017 | Original Article

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

verfasst von: Maryam Ebrahimi, Morteza Khomeiri, Ali Masoudi-Nejad, Alireza Sadeghi, Balal Sadeghi, Mahdi Kashaninejad

Erschienen in: Comparative Clinical Pathology | Ausgabe 5/2017

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Abstract

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.

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Titel: Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against aflatoxigenic Aspergillus spp.
verfasst von: Maryam Ebrahimi
Morteza Khomeiri
Ali Masoudi-Nejad
Alireza Sadeghi
Balal Sadeghi
Mahdi Kashaninejad
Publikationsdatum: 27.05.2017
Verlag: Springer London
Erschienen in: Comparative Clinical Pathology / Ausgabe 5/2017
Print ISSN: 1618-5641
Elektronische ISSN: 1618-565X
DOI: https://doi.org/10.1007/s00580-017-2489-0

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01.04.2024 | Forensische Traumatologie | CME

Springer Medizin

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

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