Antifungal effecats of Lactobacillus species isolated from local dairy products

Abstract

Objective:The Lactobacillus is a genus of lactic acid bacteria which are regularly rod-shaped, nonspore, Gram-positive, heterogeneous, and are found in a wide range of inhabitants such as dairy products, plants, and gastrointestinal tract. A variety of antimicrobial compounds and molecules such as bacteriocin are produced by these useful bacteria to inhibit the growth of pathogenic microbes in the food products. This paper aims to examine the isolation of Lactobacillus from local dairies as well as to determine their inhibition effect against a number of pathogens, such as two fungi: Penicillium notatum and Aspergillus fulvous.Materials and Methods:Twelve Lactobacillus isolates from several local dairies. After initial dilution (10−1–10−3) and culture on the setting, de Man, Rogosa and Sharpe-agar, the isolates were recognized and separated by phenotypic characteristics and biochemical; then their antifungal effect was examined by two methods.Results:Having separated eight Lactobacillus isolates, about 70% of the isolates have shown the inhabiting areas of antifungus on the agar-based setting, but two species Lactobacillus alimentarius and Lactobacillus delbrueckii have indicated a significant antifungal effect against P. notatum and A. fulvous. Except bacteriocin, lactic acid, and acetic acid, the inhibitor substance is produced by these bacteria.Conclusion:Given the vitality of Lactobacillus in human health, recognition and isolation of the species producing compound in antagonist to the pathogens existing in the food products can be a helpful and effective step toward maintaining the valuable native Lactobacillus and using them in the dairy industries.

Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus

“…Lactobacillus delbrueckii subsp. bulgaricus is a non-pathogenic, lactic acid-producing, gram-positive rod bacteria that is frequently found in a variety of ecological niches, such as dairy foods (Batdorj et al, 2007; Karami et al, 2017), plants (Dawlal et al, 2019), and human intestine (Ren et al, 2014). In recent years, scientific understanding of the metabolism and functions of L. delbrueckii subsp.…”

Lactobacillus rhamnosus GG and Biochemical Agents Enrich the Shelf Life of Fresh-Cut Bell Pepper (Capsicum annuum L. var. grossum (L.) Sendt)

“…The biochemical additives and low molecular weight molecules from viable cells of L. rhamnosus GG might be involved in the inhibition of fungal colonization in FCBP. Similarly, the Lactobacilli are known to inhibit fungi in dairy products [ 37 , 38 ]. The Lactobacilli (LAB) was absent in T0, T1, and T2, but present in T3 and T4, because LAB was not treated in T0, T1, and T2.…”

Novel eDNA approaches to monitor Western honey bee (Apis mellifera L.) microbial and arthropod communities

“…bacteria were found. Lactobacilli are considered to be common beneficial bacteria of the honey bee gastrointestinal tract (Nowak et al, 2021) and have antifungal properties (Karami et al, 2017). Some other bacterial findings include DNA from Gilliamella apicola Kwong and Moran 2013, which has the ability to ferment sugar and inhabits areas in the honey bee directed toward the center of the lumen (Nowak et al, 2021), and gram-negative B. apis Yun et al, 2017, that inhabits the honey bee midgut (Nowak et al, 2021).…”