Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage

Ogunremi, Omotade R.; Leischtfeld, Susette Freimüller; Mischler, Sandra; Schwenninger, Susanne Miescher

doi:10.1016/j.fbio.2022.101648

Cited by 15 publications

(6 citation statements)

References 53 publications

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“…Asurmendi et al (2013) isolated LAB from brewing grains that had the ability to suppress the growth of at least two strains of Aspergillus. Similar findings were reported by Ogunremi et al (2022), who isolated LAB strains from kunu-zaki, a Nigerian fermented beverage, and observed in vitro inhibition of Aspergillus flavus and Penicillium crustosum strains. Moreover, Le Lay et al (2016) demonstrated the ability of LAB and their supernatants to inhibit the growth of Aspergillus niger and Penicillium corylophilum.…”

Section: Introductionsupporting

confidence: 89%

“…Organic acids exert their antifungal activity by penetrating cell membranes in their undissociated form, which lowers intercellular pH and disrupts metabolic activities, ultimately inhibiting growth or causing fungal cell death (Guimarães et al, 2018). Lactic acid bacteria (LAB) produce several antifungal compounds, including lactic and acetic acids, which in combination create unfavourable conditions for fungal development (according to Cabo et al, 2002;Crowley et al, 2013;Le Lay et al, 2016: Özcelik et al, 2016Guimarães et al, 2018;Ogunremi et al, 2022).…”

Section: Molecular Identification Of Lab Strains and Fungal Strainsmentioning

confidence: 99%

“…The most effective antifungal compounds in LAB, as stated by Le Lay et al (2016) and Quattrini et al (2018), are lactic and acetic acids. The antifungal compounds can neutralize the electrochemical potential of target cells' plasma membranes, thereby enhancing their permeability, and leading to the death of susceptible fungi (Dalié et al, 2010;Ogunremi et al, 2022). The aims of this investigation were: (i) the isolation of LAB strains from Bambara groundnut seeds; (ii) the assessment of their antifungal activity against two aflatoxigenic Aspergillus flavus strains; (iii) the identification of LAB strains with antifungal potential by 16S RNAr sequencing, and (iv) the quantification of lactic and acetic acids in cell-free supernatants of LAB strains with high antifungal potential using HPLC.…”

Section: Introductionmentioning

confidence: 99%

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ANTIFUNGAL ACTIVITY OF Pediococcus pentosaceus ISOLATED FROM BAMBARA GROUNDNUT (Vigna subterranea (L.) Verdc.) SEEDS AGAINST Aspergillus flavus

OUILI,

DIGUTA,

MAIGA

et al. 2023

AGROLIFE

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In this study, 22 lactic acid bacterial (LAB) strains were isolated from Bambara groundnut seeds and assessed for their ability to suppress the development of two strains of aflatoxigenic Aspergillus flavus. The antifungal activity of LAB strains was assessed via the overlay assay. Also, HPLC methodology was used to quantify the production of lactic and acetic acid by the LAB strains with high antifungal activity. After incubation at 30°C for 72 hours, five of these LAB strains (52B1, 52C1, 74B3, 67B1, 67A9) showed high inhibitory activity against Aspergillus flavus strains. These LAB strains exhibiting antifungal potential were identified as Pediococcus pentosaceus through 16S rDNA sequencing. Furthermore, the lactic acid bacteria (LAB) strains reported lactic acid production ranging from 12.08 mg/ml to 15.38 mg/ml and acetic acid production ranging from 0.06 mg/ml to 1.68 mg/ml. Notably, antifungal experiments are conducted in a controlled setting. Further, it would be worthwhile to explore the direct application of Pediococcus pentosaceus strains or their antimicrobial agents to food products to prevent fungal growth during storage. By doing so, the use of fungicides can be avoided and lead to safer food products.

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Section: Introductionsupporting

confidence: 89%

Section: Molecular Identification Of Lab Strains and Fungal Strainsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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ANTIFUNGAL ACTIVITY OF Pediococcus pentosaceus ISOLATED FROM BAMBARA GROUNDNUT (Vigna subterranea (L.) Verdc.) SEEDS AGAINST Aspergillus flavus

OUILI,

DIGUTA,

MAIGA

et al. 2023

AGROLIFE

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“…Furthermore, a Ln. citreum strain was found by Ogunremi et al [93], which could inhibit the growth of A. flavus and P. citrinum, and similarly, Baek et al [94] showed that a Ln. citreum strain had antifungal activity against Cladosporium sp., Neurospora sp., and Penicillium crustosum.…”

Section: Discussionmentioning

confidence: 81%

Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains

Mischler,

André,

Freimüller Leischtfeld

et al. 2024

Applied Microbiology

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Mycotoxins present in cereals are a worldwide problem and are a result of the presence of mycotoxin producing fungi. A strategy to reduce these fungi and mycotoxin levels in contaminated grains is with the use of lactic acid bacteria (LAB) or Bacillus spp., which can degrade or bind toxins. In this study, LAB and Bacillus spp. were isolated from mycotoxin contaminated wheat grains and, together with additional plant-derived strains, an antifungal screening against Fusarium graminearum was performed. Furthermore, these strains were screened for their ability to reduce zearalenone (ZEA) and deoxynivalenol (DON). Finally, the mode of action of the most promising microorganisms was investigated by analyzing toxin reduction with viable and dead cells, cell extracts and supernatants. Out of 212 tested strains, 70 showed high antifungal activity and 42 exhibited the ability to detoxify more than 90% ZEA, i.e., Bacillus licheniformis (19), B. megaterium (13), and Levilactobacillus brevis (10). None of the tested strains were able to decrease DON. The mode of action of ZEA reduction could not be fully elucidated. Neither dead cells (<20%), nor cell extracts nor supernatants could reduce ZEA in high amounts, which exclude high binding capacity and the involvement of extra- or intra-cellular enzymes.

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“…Among the characteristics of a well-defined starter culture is its potential to tolerate adverse conditions and to compete with undesirable microorganisms, replacing them and assuring safety. Microorganisms must overcome stressors by the expression of heat shock proteins, production of exopolysaccharides, releasing of antimicrobial compounds and harbouring specific metabolic pathways that assure their permanency in an environment (De Roos & De Vuyst, 2018;García-Ríos et al, 2021;Ogunremi et al, 2022;Romanens et al, 2019) . The robustness of a microbial species resides in all these characteristics gathered in the fermentation.…”

Section: Introductionmentioning

confidence: 99%

Metagenomic prospection of quorum sensing related bacteria during spontaneous cocoa beans fermentation

Almeida¹

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Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage

Cited by 15 publications

References 53 publications

ANTIFUNGAL ACTIVITY OF Pediococcus pentosaceus ISOLATED FROM BAMBARA GROUNDNUT (Vigna subterranea (L.) Verdc.) SEEDS AGAINST Aspergillus flavus

ANTIFUNGAL ACTIVITY OF Pediococcus pentosaceus ISOLATED FROM BAMBARA GROUNDNUT (Vigna subterranea (L.) Verdc.) SEEDS AGAINST Aspergillus flavus

Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains

Metagenomic prospection of quorum sensing related bacteria during spontaneous cocoa beans fermentation

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