engleski

Antifungal activity of Lactobacillus casei and Lactobacillus brevis

Lactic acid bacteria (LAB) are indigenous and present in various substrates: soil, vegetables, meat, fermented products, etc. They are irreplaceable in dairy production and the feed industry. Antimicrobial metabolites are formed by LAB, and some of them have antifungal properties. Fungi are the main causes of plant diseases and contaminants of stored products in agricultural production, so the aim of this study was to determine the antifungal activity of the Lactobacillus casei and Lactobacillus brevis on wheat grain contaminants: Alternaria alternata and Fusarium graminearum. The results showed 94% growth inhibition of F. graminearum by both investigated species of Lactobacillus with a statistically significant difference (p<0.001) compared to the control. This study confirmed the antifungal activity of investigated Lactobacillus species on the growth of investigated fungi on wheat grains.

Lactobacillus spp., Fusarium, Alternaria, wheat, grains

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