Naslov
Lactic acid bacteria in the prevention of growth of selected fungi

Autori
Markov, Ksenija ; Delaš, Frane ; Leboš, Andreja ; Čvek, Domagoj ; Delaš, Ivančica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Skup
4th Croatian Congress of Microbiology

Mjesto i datum
Zadar, Hrvatska, 24.09.2008. - 27.09.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
bakterije mliječne kiseline; plijesni; suzbijanje rasta
(lactic acid bacteria; fungi; growth inhibition)

Sažetak
Lactic acid bacteria (LAB) have a long tradition of use as starter cultures in the production of different fermentes food and feed. They are innocuous and some representatives are defined as probiotics with health promoting effects. LAB have been established as a naturel, consumer and environmental friendly way to preserve food and feed. Contrary, some microorganisms are involved in the food spoilage, hence causing a decrease in the nutritional value and are potentially the food poisoning. The purpose of this study was to investigate the possible antagonistic activity of LAB against selected fungi. Isolated LAB were screened for the antifungal activity in a dual culture assay using an agar diffusion method with Penicillium, Aspergillus, Fusarium and Trichothecium species as representatives of pathogenic fungi in human and animals and described as potent mycotoxin producers. LAB isolates were grown in two lines on the MRS agar under anaerobic condotions. After incubation, the plate was overlaid with extract soft agar containing fungal spores. Clear zones of the inhibited growth present on the plates were considered to express the antifungal activity. The disc diffusion method was appilied to determine the antifungal activity of the cell free LAB supernatant, by measuring the diameter of the zone of inhibition. The cell-free supernatant did not show any antifungal activity against Penicillium and Aspergillus species, but caused the strong inhibition og the growth of Fusarium and Trichothecium species. The future perspective is to use these lactid acid bacteria in food or feed products to reduce the growth of spoilage fungi.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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