Biological control of foodborne pathogens and aflatoxins by selected probiotic LAB isolated from rice bran sourdough

Publication date: Available online 3 October 2018Source: Biological ControlAuthor(s): Alireza Sadeghi, Maryam Ebrahimi, Mojtaba Raeisi, Zohreh NematollahiAbstractThe aim of the present research was to evaluate the antimicrobial and bio-preservative capabilities of the selected probiotic lactic acid bacteria (LAB) isolated from rice bran sourdough. Survival in the simulated stomach and intestine conditions was used to screen the LAB isolates. Subsequently, the selected LAB isolate was identified by a PCR-based assay, and then its auto-aggregation, co-aggregation abilities, haemolytic activity and antibiotic susceptibility profile were determined. After that, we also studied the antagonistic effects of the LAB isolate on some foodborne indicator bacteria and fungi, its anti-aflatoxigenic capability, as well as in vivo safety and in vivo anti-Listeria activity of the isolate. Due to the results of the sequencing and phylogenetic evolutionary tree, the LAB isolate was identified as Lactobacillus brevis. The isolate had no haemolytic activity, and it showed the proper antifungal effects on the tested fungi. Furthermore, the L. brevis isolate had significantly (p<0.05) more co-aggregation and antibacterial activities toward L. monocytogenes rather than the other indicator bacteria. Based on the results of the HPLC analysis anti-aflatoxigenic effect of the isolate on aflatoxin B1 was more than the other toxins. No noticeable abnormal behavior or change in general health status, ...
Source: Biological Control - Category: Biology Source Type: research