In vitro activity of encapsulated lactic acid bacteria on aflatoxin production and growth of Aspergillus Spp

Food Science & Nutrition

Najmeh Youseftabar Miri¹  Aghil Sharifzadeh²  Sepideh Abbaszadeh³  Rouhollah mohammadi³  Karim Parastouei³  Mojtaba Sepandi³  Maryam Taghdir³ 

[1] Department of Food Science Faculty of Agriculture Ferdowsi University Mashhad Iran;Department of Microbiology and Immunology, Faculty of Veterinary Medicine University of Tehran Tehran Iran;Health Research Center Life style institute Baqiyatallah University of Medical Sciences Tehran Iran;

关键词: Aflatoxin;    Antifungal activity;    Aspergillus;    Lactic acid bacteria;   

DOI  :  10.1002/fsn3.2015

来源: DOAJ

【 摘 要 】

Abstract This study aimed to investigate the potential ability of simultaneously used L. acidophilus(LA‐5), L.rhamnosus(LGG), and L.casei(LC‐01) in encapsulated (E) and nonencapsulated (NE) forms in mycelial growth of Aspergillus spp and aflatoxin production by A. flavus. In order to assess the zone of fungal growth inhibition by E and NE lactic acid bacteria, the agar well diffusion method was applied. Quantification of aflatoxin was performed using a high‐performance liquid chromatography technique. Lactic acid bacteria exhibited high antifungal activity and significantly reduced AFB1, AFB2, AFG1, and AFG2 production in both E and NE forms compared to the control group. The percentage of reduction in total AFs production in treated samples with E and NE lactic acid bacteria was 94.1% and 95.5%, respectively. These results suggested that simultaneously used lactic acid bacteria in E and NE forms can prevent growth and decrease aflatoxin production of toxigenic aspergilla.

【 授权许可】

Unknown