Global Advanced Research Journal of Food Science and Technology (GARJFST) ISSN: 2315-5098 February 2013 Vol. 2(1), pp 001-006
Copyright © 2013 Global Advanced Research Journals
Original Research Articles
Antifungal properties of lactic acid bacteria (LAB) isolated from Ricinus communis, Pentaclethra macrophylla and Yoghurts
*Oranusi, S, Braide W, Oguoma O I.
Department of Microbiology, Federal University of Technology, Owerri, Imo State, Nigeria
*Correspondence E-mail: email@example.com
Accepted 09 January 2013
The antifungal activity of lactic acid bacteria (LAB) isolates from Ricinus communis (Ogiri), Pentaclethra macrophylla (Ugba) and Yoghurt samples against moulds associated with food spoilage Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus, Mucor, Penicillium, Rhizopus and Aspergillus nidulans was investigated using agar diffusion technique. Aspergillus fumigatus was the most susceptible with inhibition zone diameters ranging from 8mm for Lactococcus lactis to 20mm for positive control fluconazole. Pediococcus spp had no antifungal effect on any of the test fungi. None of the LAB isolates had good activity against Aspergillus flavus and Rhizopus spp. Aspergillus niger was inhibited only by Lactococcus lactis. The present study indicates that the LAB isolates if optimized and improved could be used as a natural, food-grade biopreservative agent for management of fungal contamination and food spoilage, thus preventing problems associated with mycotoxins in food and feed products. It is suggested that effective GMP and HACCP application in handling the affairs of food and feed storage/production will no doubt make the use of LAB as preservative a lot easier.
Keywords: Antifungal, Biopreservative, Lactic acid bacteria, Ogiri, Ugba, Yoghurt.
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