Assessment of Antifungal Activity of Lactic Acid Bacteria Strains Against Bread Spoilage Fungus Aspergillus ochraceus

  • Adrian Matei University of Agronomic Sciences and Veterinary Medicine – Bucharest, Faculty of Biotechnologies
  • Călina PetruÈ›a Cornea University of Agronomic Sciences and Veterinary Medicine – Bucharest, Faculty of Biotechnologies
  • Steliana Rodino University of Agronomic Sciences and Veterinary Medicine – Bucharest, Faculty of Biotechnologies National Institute of Research and Development for Biological Sciences
  • Ovidiu Iordache University of Agronomic Sciences and Veterinary Medicine – Bucharest, Faculty of Biotechnologies
  • Marian Butu National Institute of Research and Development for Biological Sciences
DOI: https://doi.org/10.15835/buasvmcn-fst:11622
Keywords: Aspergillus ochraceus, antifungal activity, lactic acid bacteria, inihibtion zone, co-cultivation

Abstract

Lactic acid bacteria (LAB) are generally recognized as safe and can be used against fungi that contaminate various food commodities. The aim of the research was to select LAB strains with high antifungal activity for the biocontrol of Aspergillus ochraceus. The antifungal activity of eight strains of lactic acid bacteria has been evaluated by overlay assay method against the spoilage fungus, Aspergillus ochraceus isolated from white bread. The antifungal effect was assessed by co-cultivation of lactic acid bacteria strains and Aspergillus ochraceus in liquid media and mycelium growth inhibition was monitored for over 14 days. The LAB strains Lpl, LAB 43 and LAB 13 presented intense antifungal activity with large inhibition zones of fungal growth and sporulation, but smaller for Lpa and LAB 15 strains. Total inhibition of mycelia growth was induced by the strains LAB 43, LAB 13 and Lpa. The strains LAB 15 and LAB 35 had a moderate inhibition activity on the mycelia growth. The results of this study demonstrated the antifungal activity of several LAB strains by overlay assay and by co-cultivation method. Therefore, it was confirmed the inhibitory effect of the strains LAB 43 and LAB 13 against Aspergillus ochraceus. The experiment revealed that these LAB strains could be further used as biocontrol agents.

References

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Hamed HA, Moustafa YA, Abdel-Aziz SM (2011). In vivo Efficacy of Lactic Acid Bacteria in Biological Control against Fusarium oxysporum for Protection of Tomato Plant. Life Sci. J. 8(4): 462-468.

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Published
2015-11-23
Issue
Vol. 72 No. 2 (2015): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Short communications
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