engleski

Lactic acid bacteria in the prevention of growth of selected fungi

Lactic acid bacteria (LAB) have a long tradition of use as starter cultures in the production of differnet fermented food and feed. They are innocuous and some representatives are defined as probiotics with health promoting effects. LAB have been established as a natural, 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 posisible antagonistic activity of LAB against selected fungi. Isolated LAB were screened for their 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 grpown in two lines on the MRS agar under anaerobic conditions. After incubation, the plate was overlaid with malt extract soft agar containing fungal spores. Clear zones of the inhibited growth present on the plates were considered to express the antifungal acitivity. The disc-diffusion method was applied to determine the antifungal activity of the cell free LAB supernatant, by measuring the diameter of the zone of inhibitipon. The cell-free supernatant did not show any antifungal activity against Penicillium and Aspergillus spcies, but caused the strong inhibition of the growth of Fusarium and Trichothecium species. The future perspective is to use these lactic acid bacteria in food or feed products to reduce the growth of spoilage fungi.

fungi; lactic acid bacteria; prevention of growth

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