Investigation the antifungal activitiy of Lactobacillus against Aspergillus niger and Penicillium oxalicum
Main Article Content
Abstract
This study investigated the antifungal activity against Aspergillus niger CBS 76997 and Penicillium oxalicum 20B of several Lactobacillus strains (LAB). The in vitro antifungal activity of cell-free supernatants and biomass of Lactobacillus strains against the growth of A. niger CBS 76997 and P. oxalicum 20B was determined by monitoring the fungal colony diameter over time by spot inoculation method and double layer method. The antifungal effect was dependent on LAB and fungi strains. The control sample of A. niger and P. oxalicum reached the mycelial growth diameter 100% (85 mm) after 5 days and 10 days, respectively. The cell-free supernatant and biomass of LAB could inhibit the growth of tested fungi ranging from 35.3% to 84.7% and from 30.6% to 100%, respectively. When inoculated, LAB can delay the spore-forming process from 2 to 10 days. The research results demonstrated the potential application of lactic acid bacteria as a biological inhibitor of fungal growth in the preservation and processing of food products.
Keywords
Aspergillus niger, antifungal activity, lactic acid bacteria, Penicilium oxalicum
Article Details
References
[1] R. Xu, E. G. Kiarie, A. Yiannikouris, L. Sun and N. A. Karrow, Nutritional impact of mycotoxins in food animal production and strategies for mitigation, Journal of Animal Science and Biotechnology, vol. 13, no. 1, pp. 1-19, Jun. 2022. https://doi.org/10.1186/s40104-022-00714-2
[2] C. R. Davies, F. Wohlgemuth, T. Young, J. Violet, M. Dickinson, J. W. Sanders, C. Vallieres and S. V. Avery, Evolving challenges and strategies for fungal control in the food supply chain, Fungal Biology Reviews, vol. 36, pp. 15-26, Jun. 2021. https://doi.org/10.1016/j.fbr.2021.01.003
[3] E. Bartkiene, V. Bartkevics, E. Mozuriene, V. Lele, A. Zadeike, and G. Juodeikiene, The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts, Frontiers in Microbiology, vol. 10, pp. 1-4, May. 2019. https://doi.org/10.3389/fmicb.2019.01036
[4] Le T. M., Nguyen T. H., Pham T. T., Nguyen T. H., and Le T. L. C., Methods of Analysis of Fermentation Technology Industry, 1st ed., Hanoi, Vietnam: Science and Technology Publishing House, pp. 61-63, 2009.
[5] P. Russo, M. P. Arena, D. Fiocco, V. Capozzi, D. Drider and G. Spano, Lactobacillus plantarum with broad antifungal activity: a promising approach to increase safety and shelf-life of cereal-based products, International Journal of Food Microbiology, vol. 247, pp. 48-54, Apr. 2017. https://doi.org/10.1016/j.ijfoodmicro.2016.04.027
[6] L. Yu, Y. Zhou, Y. Chen, Y. Wang, Q. Gu, and D. Song, Antifungal activity and mechanism of Litsea cubeba (Lour.) Persoon essential oil against the waxberry spoilage fungi Penicillium oxalicum and its potential application, International Journal of Food Microbiology, vol. 411, pp. 110152, Feb. 2024. https://doi.org/10.1016/j.ijfoodmicro.2023.110512
[7] Y. Guan, H. Lv, G. Wu, J. Chen, M. Wang, M. Zhang, H. Pang, Y. Duan, L. Wang, and Z. Tan, Effects of lactic acid bacteria reducing the content of harmful fungi and mycotoxins on the quality of mixed fermented feed, Toxins, vol. 15, iss. 3, Feb. 2023, pp. 226. https://doi.org/10.3390/toxins15030226
[8] H. Abouloifa, I. Hasnaoui, Y. Rokni, R. Bellaouchi, N. Ghabbour, S. Karboune, M. Brasca, A. Abousalham, B. Jaouadi, E. Saalaoui and A. Asehraou, Antifungal activity of lactic acid bacteria and their application in food biopreservation, in Advances in Applied Microbiology, vol. 120, pp. 33-37, Jan. 2021. https://doi.org/10.1016/j.biocontrol.2020.104450
[9] A. Liu, R. Xu, S. Zhang, Y. Wang, B. Hu, X. Ao, Q. Li, J. Li, K. Hu, Y. Yang, and S. Liu, Antifungal mechanisms and application of lactic acid bacteria in bakery products: a review, Frontiers in Microbiology, vol. 13, pp. 924398, Jun. 2022. https://doi.org/10.3389/fmicb.2022.924398
[10] C. Mille‐Lindblom, H. Fischer, and L. J. O. J. Tranvik, Antagonism between bacteria and fungi: substrate competition and a possible tradeoff between fungal growth and tolerance towards bacteria, vol. 113, iss. 2, pp. 233-242, May. 2006. https://doi.org/10.1111/j.2006.0030-1299.14337.x
[11] B. Fernandez, A. Vimont, É. Desfossés-Foucault, M. Daga, G. Arora, and I. Fliss, Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese, Food Control, vol. 78, pp. 350-356, Aug. 2017. https://doi.org/10.1016/j.foodcont.2017.03.007
[12] A. Karunaratne, E. Wezenberg, and L. B. Bullerman, Inhibition of Mold Growth and Aflatoxin Production by Lactobacillus spp1, Journal of Food Protection, vol. 53, no. 3, pp. 230-236, Mar. 1990. https://doi.org/10.4315/0362-028X-53.3.230
[2] C. R. Davies, F. Wohlgemuth, T. Young, J. Violet, M. Dickinson, J. W. Sanders, C. Vallieres and S. V. Avery, Evolving challenges and strategies for fungal control in the food supply chain, Fungal Biology Reviews, vol. 36, pp. 15-26, Jun. 2021. https://doi.org/10.1016/j.fbr.2021.01.003
[3] E. Bartkiene, V. Bartkevics, E. Mozuriene, V. Lele, A. Zadeike, and G. Juodeikiene, The safety, technological, nutritional, and sensory challenges associated with lacto-fermentation of meat and meat products by using pure lactic acid bacteria strains and plant-lactic acid bacteria bioproducts, Frontiers in Microbiology, vol. 10, pp. 1-4, May. 2019. https://doi.org/10.3389/fmicb.2019.01036
[4] Le T. M., Nguyen T. H., Pham T. T., Nguyen T. H., and Le T. L. C., Methods of Analysis of Fermentation Technology Industry, 1st ed., Hanoi, Vietnam: Science and Technology Publishing House, pp. 61-63, 2009.
[5] P. Russo, M. P. Arena, D. Fiocco, V. Capozzi, D. Drider and G. Spano, Lactobacillus plantarum with broad antifungal activity: a promising approach to increase safety and shelf-life of cereal-based products, International Journal of Food Microbiology, vol. 247, pp. 48-54, Apr. 2017. https://doi.org/10.1016/j.ijfoodmicro.2016.04.027
[6] L. Yu, Y. Zhou, Y. Chen, Y. Wang, Q. Gu, and D. Song, Antifungal activity and mechanism of Litsea cubeba (Lour.) Persoon essential oil against the waxberry spoilage fungi Penicillium oxalicum and its potential application, International Journal of Food Microbiology, vol. 411, pp. 110152, Feb. 2024. https://doi.org/10.1016/j.ijfoodmicro.2023.110512
[7] Y. Guan, H. Lv, G. Wu, J. Chen, M. Wang, M. Zhang, H. Pang, Y. Duan, L. Wang, and Z. Tan, Effects of lactic acid bacteria reducing the content of harmful fungi and mycotoxins on the quality of mixed fermented feed, Toxins, vol. 15, iss. 3, Feb. 2023, pp. 226. https://doi.org/10.3390/toxins15030226
[8] H. Abouloifa, I. Hasnaoui, Y. Rokni, R. Bellaouchi, N. Ghabbour, S. Karboune, M. Brasca, A. Abousalham, B. Jaouadi, E. Saalaoui and A. Asehraou, Antifungal activity of lactic acid bacteria and their application in food biopreservation, in Advances in Applied Microbiology, vol. 120, pp. 33-37, Jan. 2021. https://doi.org/10.1016/j.biocontrol.2020.104450
[9] A. Liu, R. Xu, S. Zhang, Y. Wang, B. Hu, X. Ao, Q. Li, J. Li, K. Hu, Y. Yang, and S. Liu, Antifungal mechanisms and application of lactic acid bacteria in bakery products: a review, Frontiers in Microbiology, vol. 13, pp. 924398, Jun. 2022. https://doi.org/10.3389/fmicb.2022.924398
[10] C. Mille‐Lindblom, H. Fischer, and L. J. O. J. Tranvik, Antagonism between bacteria and fungi: substrate competition and a possible tradeoff between fungal growth and tolerance towards bacteria, vol. 113, iss. 2, pp. 233-242, May. 2006. https://doi.org/10.1111/j.2006.0030-1299.14337.x
[11] B. Fernandez, A. Vimont, É. Desfossés-Foucault, M. Daga, G. Arora, and I. Fliss, Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese, Food Control, vol. 78, pp. 350-356, Aug. 2017. https://doi.org/10.1016/j.foodcont.2017.03.007
[12] A. Karunaratne, E. Wezenberg, and L. B. Bullerman, Inhibition of Mold Growth and Aflatoxin Production by Lactobacillus spp1, Journal of Food Protection, vol. 53, no. 3, pp. 230-236, Mar. 1990. https://doi.org/10.4315/0362-028X-53.3.230