Antimicrobial Activity of Lactic Acid Bacteria against Toxigenic Fungi

Haik, Wadad M. Al; Bawazir, Ali Mohammed Abdullah; Aly, Magda M.; Haddad, Ahmed; Shantaram, Manjula

doi:10.20546/ijcrar.2017.511.003

Cited by 2 publications

(3 citation statements)

References 21 publications

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“…The present study revealed that most of local and imported wheat grains samples were contaminated with the common genus of fungi: Aspergillus, Penicillium, Fusarium, Alternaria and Cladosporium. Indeed, several sci- entific investigations in cereal fungal contamination were revealed around the world and demonstrated that this contamination was caused especially by the cited genus and the results obtained were in agreement with the previous findings (Ferreira-Geraldo et al, 2006;Pitt and Hocking, 2009;Chehri et al, 2010;Franco et al, 2011;Battilani et al, 2016;Nagaraja et al, 2016;Al-Haik et al, 2017;Djaaboub et al, 2018). According to Klich (2002) fungus propagules get on grain most often with dust from soil, from the surface of plant remnants.…”

Section: Discussionsupporting

confidence: 85%

Prevalence of Mycoflora and Fusarium graminearum Chemotype DON in Wheat in Bechar Province of South-Western Algeria

Djaaboub

Moussaoui

Meddah

et al. 2020

Acta Phytopathologica et Entomologica Hungarica

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Wheat and its derivatives are a main staple food for the Algerian populations. The objective of this study aims to analyze local and imported wheat grains for fungi particularly Fusarium graminearum chemotype DON and evaluate deoxynivalenol (DON) contaminated wheat collected from Bechar region, in south-western Algeria. A total of 64 of wheat samples were examined for fungal contamination and fungal load was determined by means of standard microbiological method. DON was detected using the ELISA technique. The results revealed that 98.44% of analyzed samples showed positive results regarding fungal contamination. More precisely, local wheat was dominated by Aspergillus and Penicillium and imported wheat was dominated by Fusarium, Penicillium and Aspergillus species. Results showed that 62.5% of F. graminearum strains produced DON. Contamination levels of wheat with DON ranging from <0.04 ppm to >5ppm for soft wheat and from <0.12ppm to >15ppm for durum wheat. So, 62.96% of soft wheat grains and 55.56% of durum wheat imported from France, and also 18.18% of local durum wheat exceed the permissible limit by far. This study provides basic grounds in assessing the degree of fungal and potential DON contamination in Algerian wheat.

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Section: Discussionsupporting

confidence: 85%

Prevalence of Mycoflora and Fusarium graminearum Chemotype DON in Wheat in Bechar Province of South-Western Algeria

Djaaboub

Moussaoui

Meddah

et al. 2020

Acta Phytopathologica et Entomologica Hungarica

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“…Other authors confirmed that L. acidophilus exerts biostatic effect on the fungal growth due to the accumulation of organic acids (Denkova et al, 2013). L. acidophilus strain is able to detoxify the mycotoxins (Al-Haik et al, 2017).…”

Section: S: Spoiled Samplementioning

confidence: 99%

“…In modern society, there is increasing demand for safe, healthy foods with high quality and preservatives-free products (Keenan et al, 2011 andDinev et al, 2017). In this context, biopreservation, by using beneficial microorganisms and/or their metabolites to prevent spoilage, extend the shelf-life of foods with excellent technological properties without chemical preservatives, has attracted consumer interest (Wang et al, 2012 andAl-Haik et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Growth Pattern of Starter Cultures and Antifungal Activity of Some Bacteriocins and Inulin in Skim Milk Yoghurt

Eissa¹,

Elbarbary²,

Ibrahim³

et al. 2018

AJVS

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The evaluation of the potentiality for Lactobacillus acidophilus and/or Lactobacillus rhamnosus bacteriocins with 3% inulin to inhibit Aspergillus niger and Saccharomyces cerevisiae growth in skim milk yoghurt was planned in this study. The manufactured yoghurt samples were examined for the starter cultures count, Aspergillus niger and Saccharomyces cerevisiae counts every 3 days till the appearance of the fungal spoilage. Results demonstrated that Aspergillus niger was not detected in (L. acidophilus bacteriocin and 3% inulin + A. niger 4 log 10 cfu/g) and (L. rhamnosus bacteriocin and 3% inulin + A. niger 4 log 10 cfu/g) yoghurt sample all over the storage period. Saccharomyces cerevisiae counts were decreased by the effect of both bacteriocins; Moreover, L. acidophilus bacteriocin showed higher antifungal activity than L. rhamnosus bacteriocin with 3% inulin. The current study proved that Lactobacillus acidophilus bacteriocin could be used as a natural antifungal agent in yoghurt

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Antimicrobial Activity of Lactic Acid Bacteria against Toxigenic Fungi

Cited by 2 publications

References 21 publications

Prevalence of Mycoflora and Fusarium graminearum Chemotype DON in Wheat in Bechar Province of South-Western Algeria

Prevalence of Mycoflora and Fusarium graminearum Chemotype DON in Wheat in Bechar Province of South-Western Algeria

Growth Pattern of Starter Cultures and Antifungal Activity of Some Bacteriocins and Inulin in Skim Milk Yoghurt

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