Work

Antiaflatoxigenic Effect of Lactic Acid Bacteria Isolated From Some Thai Fermented Foods

Year: 2003

Type: article

Abstract: Eighty – seven isolates of lactic acid bacteria (LAB) were isolated from some Thai fermented foods. They comprised Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus, and Enterococcus. Each of these isolates was tested for its antifungal activity against Aspergillus flavus. Of eighty – seven LAB isolates, the two isolates with high antifungal activity were chosen for further identification. They were identified as Lactobacillus plantarum and L. brevis. The effects of LAB supernates on growth and aflatoxin production in culture of A. flavus grown in malt extract broth for 14 days at 25oC were also studied. Both of them showed inhibitory ability on growth and aflatoxin production in cultures.

Source: Agriculture and Natural Resources

Authors: Siriporn Stonsaovapak, Ladda Sangduean Wattanasiritham, Aree Shuvisitkul

Language: English

Topic: Mycotoxins in Agriculture and Food

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: diamond

Funders: Kasetsart University, Kasetsart University Research and Development Institute

OpenAlex ID: W2188817199

FWCI:

Cites: 8

Cited by: 2

Related to: 10