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

AbstractIn 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 aflatoxigenicAspergillus spp. Based on screening results, among the isolated LAB,Pediococus lolii had the highest inhibitory effect againstAspergillus flavus (70.32%) andAspergillus niger (98.8%). Furthermore, antifungal activity ofP. lolii stationary phase cell-free supernatant (CFS) was significantly (P <  0.05) higher than the effect of the logarithmic phase CFS. MIC values ofP. lolii CFSs from logarithmic and stationary phases againstA. flavus were 2 and 1%, and againstA. 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 ofA. flavus andA. niger spores. Safety assessment during 28-day oral administration ofP. 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.
Source: Comparative Clinical Pathology - Category: Pathology Source Type: research