Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review

Gourama, Hassan; Bullerman, Lloyd B.

doi:10.4315/0362-028x-58.11.1275

Cited by 85 publications

(52 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…An important observation in the present study was a decrease in ergosterol, aflatoxin and fumonisin contents on fermentation at 24 and 36 h, which could be attributed to the presence of high amounts of Lactobacillus after fermentation. This is in accordance with many investigations that have reported the control of mould growth and mycotoxin production in liquid cultures and grains by lactic acid bacteria (Laitila et al, 2002;Peltonen et al, 2001;ElNezami et al, 1998;Gourama and Bullerman, 1995;Karunaratne et al, 1990). Various traditional products from sorghum prepared by fermentation have shown reduction in mycotoxins through fermentation involving lactic acid bacteria (Adegoke et al, 1994;Zinedine et al, 2002).…”

Section: Discussionsupporting

confidence: 85%

Utilization of mouldy sorghum and Cassia tora through fermentation for feed purposes

Vasanthi¹,

Ganguly²,

Bhat³

2009

Afr. J. Biotechnol.

View full text Add to dashboard Cite

Microbial fermentation of mouldy grains brought about by lactic acid bacteria is gaining much significance owing to their ability to inhibit mould growth and detoxify mycotoxins while improving the nutritive value and safety of the product. In the present study the potential of developing a probiotic feed ingredient from a combination of mouldy sorghum and Cassia tora seeds, using spontaneous fermentation was explored. The effect of fermentation at 0, 24 and 36 h on the microflora, ergosterol, mycotoxins and nutritive value, of mouldy sorghum was assessed individually and in combination with C. tora seeds. A reduction in mould counts upto 58 and 96% was observed at 24 and 36 h of fermenting mouldy sorghum. Total plate count increased by 2 fold and Lactobacillus count increased by 4 fold when mouldy sorghum was fermented singly or with C. tora seeds. Fermentation decreased ergosterol by 76%, aflatoxin to non-detectable levels at 36 h of fermentation and fumonisin B1 to non-detectable levels at 24 and 36 h of fermentation of mouldy sorghum. Fermentation resulted in marginal improvement in nutritive value of mouldy sorghum when estimated in terms of proximate principles and mineral elements. Addition of C. tora resulted in considerable increase in nutritive value particularly with respect to protein and mineral elements like iron and calcium in mouldy sorghum.

show abstract

Section: Discussionsupporting

confidence: 85%

Utilization of mouldy sorghum and Cassia tora through fermentation for feed purposes

Vasanthi¹,

Ganguly²,

Bhat³

2009

Afr. J. Biotechnol.

View full text Add to dashboard Cite

show abstract

“…Rabie and Marais 23 have suggested that sorghum malt has the highest fungal load of all South African foods and feeds. While sorghum malt microflora also include bacteria and yeasts, the mould contaminants have been of the greatest concern because of their potential mycotoxigenicity 7,8 .…”

Section: Introductionmentioning

confidence: 99%

The Microbial Contamination, Toxicity and Quality of Turned and Unturned Outdoor Floor Malted Sorghum

Lefyedi

Marais

Dutton³

et al. 2005

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Turned and unturned outdoor floor malted sorghum were studied for their total microbial contamination, nature and extent of contamination by moulds, cytotoxicity (IC 50 ) and quality in terms of diastatic power (DP). The presence of aflatoxins, fumonisins, deoxynivalenol and zearalenone were also investigated. Total microbial counts were high (10 7 -10 8 cfu /g) in both turned and unturned samples. All samples showed contamination by different moulds, with the dominant being Mucor species, Rhizopus oryzae, Fusarium moniliforme and Phoma sorghina as well as Aspergillus flavus and Alternaria alternata. The latter four are known for producing mycotoxins. Malt samples had very low cytotoxicity (IC 50 from 62.5 to >1000 kg/kg), though all contained fumonisins, deoxynivalenol and zearalenone at levels of < 0.25-2 µg/g, 15-20 and 10-15 µg/kg, respectively. Malt DP was generally lower in turned samples compared to unturned samples probably because the heat conserved in the latter ensured better germination conditions. Overall, turning during germination did not affect the microbial load, mould population and levels of deoxynivalenol and zearalenone in sorghum malt but decreased sorghum malt DP. Thus, alternative methods of controlling the sorghum malt microbial load should be sought.

show abstract

“…Foodborne and food grade LAB have been studied much more than Bacillus species or propionic bacteria and their antifungal activities have been reported by several authors throughout the years (20,21,22,23,24,25,26,27). Table 1 shows some of the publications that have demonstrated the antifungal activity of LAB, which vary from broad to very specific among and within species.…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%