Paper Information

Journal:   JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY   2017 , Volume 6 , Number 3 #M0037; Page(s) 245 To 260.
 
Paper:  ISOLATION, MOLECULAR IDENTIFICATION AND EVALUATION OF ANTIFUNGAL EFFECT OF DOMINANT LACTIC ACID BACTERIA ISOLATED FROM WHEAT BRAN AND RICE BRAN SOURDOUGHS
 
Author(s):  EHSANBAKHSH MASOUMEH, SADEGHI ALIREZA*, RAEISI MOJTABA, EBRAHIMI MARYAM, KASHANINEJAD MAHDI
 
* FACULTY OF FOOD TECHNOLOGY, GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, GORGAN, IRAN
 
Abstract: 

Sourdough is a proper fermented ecosystem for isolation of lactic acid bacteria (LAB) with antifungal effects. In this research, dominant LAB isolated from rice bran and wheat bran sourdoughs were identified based on molecular method. Antifungal activity of the isolates and their cell free culture filtrate (CCF) obtained from logarithmic and stationary phases were also investigated based on overlay and spore spot methods respectively, againstAspergillus flavus andAspergillus niger. According to sequencing the results of PCR products, Lactobacillus paraplantarumin wheat bran sourdough and Pediococcus pentosaceus in rice bran sourdough were identified as dominant isolated LAB. The results of overlay method also confirmed the inhibitory potential of the isolates against indicator fungi in comparison to control sample.
Furthermore, inhibitory effect of the LAB isolates againstA. flavus was significantly higher than theA. niger (P<0.05). The inhibitory effect of CCF obtained from each bacterium logarithmic and stationary phases againstA. flavus were also significantly different but between inhibitory effect ofL. paraplantarum stationary CCF and P. pentosaceus logarithmic CCF against this fungus, significant difference was not observed (P<0.05). The inhibitory effect of CCF obtained from the isolates logarithmic and stationary phases againstA. niger were also not significantly different (P<0.05).

 
Keyword(s): ANTIFUNGAL EFFECT, LAB ISOLATE, RICE AND WHEAT BRAN SOURDOUGH
 
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