Inhibition of Fungal Growth and Fusarium Toxins by Selected Cultures of Lactic Acid Bacteria

Gomah, Nanis H.; Zohri, Abdel Naser A.

doi:10.4172/1948-5948.s7-001

Cited by 9 publications

(7 citation statements)

References 18 publications

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“…Paracasie after 20-day incubation (70.5 µl/ml compared with 300 µl/ml FB 1 in the control group) and L. para casie subsp. Paracasie could inhibit FB 1 production in a 10-day incubation period (Gomah and Zohri, 2014). Becker et al (1997) reported that FB 1 was not degraded by Enterococcus faecium while the binding of FB 1 and FB 2 , up to 24 and 62%, respectively by Enterococcus sp.…”

Section: Resultsmentioning

confidence: 98%

In vitro Interaction between Fumonisin B₁ and the Intestinal Microflora of Pigs

Dang

Zsolnai

Kovács

et al. 2017

Polish Journal of Microbiology

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The caecal chyme of pigs was incubated anaerobically in McDougall buffer with and without fumonisin B1 (5 µg/ml) for 0, 24 and 48 h. The plate count agar technique was applied for the enumerating amount of bacteria including aerobic, anaerobic bacteria, coliform, Escherichia coli and Lactobacillus sp. The quantitative polymerase chain reaction was also performed to estimate the number of copies of the total bacteria, Lactobacillus, Bacteroides and Prevotella. No significant differences in the amount of bacteria groups between the experimental (buffer, chyme, and fumonisin B1) and control 1 groups (buffer + chyme) were observed in both methods. Fumonisin B1 and hydrolysed fumonisin B1 concentration were analysed by liquid chromatograghy – mass spectrometry. There was no significant difference in FB1 concentration between the experimental and the control 2 group (buffer and fumonisin B1) at 0 h incubation, 5.185 ±0.174 µg/ml compared with 6.433 ±0.076 µg/ml. Fumonisin B1 concentration in the experimental group was reduced to 4.080 ±0.065 µg/ml at 24 h and to 2.747 ±0.548 µg/ml at 48 h incubation and was significantly less than that of in the control group. Hydrolysed fumonisin B1 was detected after 24 h incubation (0.012 ±0 µg/ml). At 48 h incubation time, hydrolysed fumonisin B1 concentration was doubled to 0.024 ±0.004 µg/ml. These results indicate that fumonisin B1 can be metabolised by caecal microbiota in pigs though the number of studied bacteria did not change.

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Section: Resultsmentioning

confidence: 98%

In vitro Interaction between Fumonisin B₁ and the Intestinal Microflora of Pigs

Dang

Zsolnai

Kovács

et al. 2017

Polish Journal of Microbiology

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“…Franco et al (2011) showed that LAB isolated from wheat derivatives and kefir grain were capable of inhibiting the fungus Fusarium graminearum. Gomah and Zohri (2014) demonstrated that L. rhamnosus presented activity against growth of F. graminearum, Fusarium culmorum, and Fusarium proliferatum, which are the main producers of DON, ZEA, and FB1 mycotoxins, respectively. The presence of the bacteria completely suppressed mycelium growth of all the Fusarium species studied and consequently inhibited production of toxins.…”

Section: Metals and Metalloidsmentioning

confidence: 99%

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

Chiocchetti

Jadán-Piedra

Monedero

et al. 2018

Critical Reviews in Food Science and Nutrition

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Chemical contaminants that are present in food pose a health problem and their levels are controlled by national and international food safety organizations. Despite increasing regulation, foods that exceed legal limits reach the market. In Europe, the number of notifications of chemical contamination due to pesticide residues, mycotoxins and metals is particularly high. Moreover, in many parts of the world, drinking water contains high levels of chemical contaminants owing to geogenic or anthropogenic causes. Elimination of chemical contaminants from water and especially from food is quite complex. Drastic treatments are usually required, which can modify the food matrix or involve changes in the forms of cultivation and production of the food products. These modifications often make these treatments unfeasible. In recent years, efforts have been made to develop strategies based on the use of components of natural origin to reduce the quantity of contaminants in foods and drinking water, and to reduce the quantity that reaches the bloodstream after ingestion, and thus, their toxicity. This review provides a summary of the existing literature on strategies based on the use of lactic acid bacteria or yeasts belonging to the genus Saccharomyces that are employed in food industry or for dietary purposes.

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“…Also, Piotrowska and Zakowska (2005) screened the ability of some Lactobacillus strains to reduce the concentration of ochratoxin A or remove it from liquid medium. Gomah and Zohri (2015) found that Lactobacillus paracasie subsp. paracasie inhibited the production of deoxynivalenol, zearalenone and fumonisin B 1 production to 56.8, 73.0 and 76.5%, respectively and also, Lactobacillus rhamnosus completely suppressed the mycelium growth of some Fusarium species and consequently, no toxin was produced in the presence of this bacterium.…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Isolation and Identification of Fungi from Egyptian Ras Cheese Made with some Probiotic Lactobacillus spp. with Reference to Their Toxins and Enzymes

Moneeb

Zohri

Abd-Elmonem

et al. 2022

Preprint

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Isolation and identification of spoiled fungal species in Ras cheese made by adding probiotic Lactobacillus spp. as adjunct culture were investigated in fresh and 90 days stored samples. Aspergillus flavus and Aspergillus niger were the most predominant spices and have the highest percentages, while they showed lower percentages in the treated cheese samples. However cheese samples were completely free of mycotoxins, A. flavus spices had the ability to produce aflatoxin B1 and G1, and A. niger had the ability to produce Ochratoxin A. All tested A. flavus and A. niger isolates (28) had the ability to produce lipase and protease enzymes; from which 17 and 9 isolates possessed high activities, respectively. The results suggest that incorporation of probiotic bacteria in the manufacture of Ras cheese reduced the fungal growth in cheese, however, some isolated species considered dangerous because its production of toxins and enzymes in proportions affecting the product.

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Inhibition of Fungal Growth and Fusarium Toxins by Selected Cultures of Lactic Acid Bacteria

Cited by 9 publications

References 18 publications

In vitro Interaction between Fumonisin B₁ and the Intestinal Microflora of Pigs

In vitro Interaction between Fumonisin B₁ and the Intestinal Microflora of Pigs

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

RETRACTED: Isolation and Identification of Fungi from Egyptian Ras Cheese Made with some Probiotic Lactobacillus spp. with Reference to Their Toxins and Enzymes

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Inhibition of Fungal Growth and Fusarium Toxins by Selected Cultures of Lactic Acid Bacteria

Cited by 9 publications

References 18 publications

In vitro Interaction between Fumonisin B1 and the Intestinal Microflora of Pigs

In vitro Interaction between Fumonisin B1 and the Intestinal Microflora of Pigs

Use of lactic acid bacteria and yeasts to reduce exposure to chemical food contaminants and toxicity

RETRACTED: Isolation and Identification of Fungi from Egyptian Ras Cheese Made with some Probiotic Lactobacillus spp. with Reference to Their Toxins and Enzymes

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Product

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In vitro Interaction between Fumonisin B₁ and the Intestinal Microflora of Pigs

In vitro Interaction between Fumonisin B₁ and the Intestinal Microflora of Pigs