Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Muñoz, Rodrigo A.A.; Arena, Mario Eduardo; Silva, J.; Gonzalez, Silvia Nelina

doi:10.1590/s1517-83822010000400021

Cited by 35 publications

(24 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…in which two LAB of L. fermentum and L. rhamnosus , and S. cerevisiae inhibited the growth of mold and mycotoxin–producing A. nomius. However, L. rhamnosus showed the highest fungal inhibitory activity compared with the other bacteria tested [10]. The results of the present study are also consistent with the findings of Ghonaimy et al .…”

Section: Discussionsupporting

confidence: 93%

See 1 more Smart Citation

Antifungal Activity and Aflatoxin Degradation of Bifidobacterium Bifidum and Lactobacillus Fermentum Against Toxigenic Aspergillus Parasiticus

Ghazvini¹,

Kouhsari²,

Zibafar³

et al. 2016

TOMICROJ

View full text Add to dashboard Cite

Food and feedstuff contamination with aflatoxins (AFTs) is a serious health problem for humans and animals, especially in developing countries. The present study evaluated antifungal activities of two lactic acid bacteria (LAB) against growth and aflatoxin production of toxigenic Aspergillus parasiticus. The mycelial growth inhibition rate of A. parasiticus PTCC 5286 was investigated in the presence of Bifidobacterium bifidum PTCC 1644 and Lactobacillus fermentum PTCC 1744 by the pour plate method. After seven days incubation in yeast extract sucrose broth at 30°C, the mycelial mass was weighed after drying. The inhibitory activity of LAB metabolites against aflatoxin production by A. parasiticus was evaluated using HPLC method. B. bifidum and L. fermentum significantly reduced aflatoxin production and growth rate of A. parasiticus in comparison with the controls (p≤0.05). LAB reduced total aflatoxins and B1, B2, G1 and G2 fractions by more than 99%. Moreover, LAB metabolites reduced the level of standard AFB1, B2, G1 and G2 from 88.8% to 99.8% (p≤0.05). Based on these findings, B. bifidum and L. fermentum are recommended as suitable biocontrol agents against the growth and aflatoxin production by aflatoxigenic Aspergillus species.

show abstract

Section: Discussionsupporting

confidence: 93%

“…Mycelial mass and AFT production rates were measured according to the method described previously [1, 10, 11]. …”

Section: Methodsmentioning

confidence: 99%

Antifungal Activity and Aflatoxin Degradation of Bifidobacterium Bifidum and Lactobacillus Fermentum Against Toxigenic Aspergillus Parasiticus

Ghazvini¹,

Kouhsari²,

Zibafar³

et al. 2016

TOMICROJ

View full text Add to dashboard Cite

show abstract

“…L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed the highest fungal inhibition of the microorganisms assays (Muñoz et al, 2010). The LAB isolated from five indigenously fermented cereal gruels inhibited at least one aflatoxin-producing fungal isolate to varying extents (Onilude et al, 2005 (Magnusson et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

“…The inhibitory activity towards molds could be considered a characteristic for the selection of LAB used as starter cultures in grain ensiling of animal food in order to prevent avian fungal infection (Muñoz et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Activity of Lactic Acid Bacteria against Toxigenic Fungi

Haik¹,

Bawazir²,

Aly³

et al. 2017

Int.J.Curr.Res.Aca.Rev.

View full text Add to dashboard Cite

Article InfoLactobacillus bulgaricus S 2 was widely used in fermentation and preservation of food and it was assayed on their fungal inhibitory properties. The aim of this study was to isolate lactic acid bacteria from different habitats and screen these isolates against some mycotoxigenic fungi. The effect of lactic acid bacteria (LAB) on growth of a mycotoxin-producing toxigenic fungi was assayed. Assays were carried out by modified overlay method. Lactobacillus bulgaricus S 2 assays showed growth inhibition of the mycotoxin-producing Aspergillus flavus. Lactobacillus bulgaricus S 2 isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the micro-organisms assays. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.

show abstract

“…Toxigenic strains of fungi can also have adverse effects on animal and human health by mycotoxin production (Freitas‐Silva and Venâncio ; Muñoz et al . ; Imperato et al . ).…”

Section: Introductionmentioning

confidence: 99%

Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

kouchesfahani

Alimohammadi

Khaniki

et al. 2015

Journal of Food Safety

View full text Add to dashboard Cite

In Iran, wheat is one of the most important sources of diet. Unfortunately, it is vulnerable to contamination with fungi consisting of aflatoxigenic moulds. Since 1997, ozone has been recognized as an effective oxidant and disinfection agent. This study demonstrates the benefits derived from ozone in the inhibition of Aspergillus parasiticus growth and aflatoxin production in wheat. Wheat samples inoculated with A. parasiticus spore suspensions (10,10 2 and 10 4 spores/g of wheat) were treated with ozonated water at various concentrations of 0, 1, 2, 2.5 mg ozone/L at different temperatures. Fungal mycelium was weighed to evaluate the effect of ozone on A. parasiticus growth. Moreover, the rate of aflatoxin production was determined using high-performance liquid chromatography. Our results indicated that ozonated water can inhibit A. parasiticus growth as well as the accumulation of aflatoxins effectively. The best result was obtained when samples were treated with 2.5 mg/L of ozonated water and at fungal spore concentrations of 10 and 10 2 for inhibition of fungal growth and aflatoxin production, respectively (P < 0.001). In conclusion, the usage of ozonated water during wheat tempering is a promising strategy for inhibition of A. parasiticus growth and for reducing aflatoxin production.

show abstract

Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

Cited by 35 publications

References 18 publications

Antifungal Activity and Aflatoxin Degradation of Bifidobacterium Bifidum and Lactobacillus Fermentum Against Toxigenic Aspergillus Parasiticus

Antifungal Activity and Aflatoxin Degradation of Bifidobacterium Bifidum and Lactobacillus Fermentum Against Toxigenic Aspergillus Parasiticus

Antimicrobial Activity of Lactic Acid Bacteria against Toxigenic Fungi

Antifungal Effects of Ozonated Water on Aspergillus parasiticus: A New Approach to Prevent Wheat Contamination

Contact Info

Product

Resources

About