Antifungal properties of lactic acid bacteria (LAB) isolated from Ricinus communis, Pentaclethra macrophylla and Yoghurts
Keywords:
Antifungal, Biopreservative, Lactic acid bacteria, Ogiri, Ugba, Yoghurt.Abstract
The antifungal activity of lactic acid bacteria (LAB) isolates from Ricinus communis (Ogiri), Pentaclethra
macrophylla (Ugba) and Yoghurt samples against moulds associated with food spoilage Aspergillus niger,
Aspergillus flavus, Aspergillus fumigatus, Mucor, Penicillium, Rhizopus and Aspergillus nidulans was
investigated using agar diffusion technique. Aspergillus fumigatus was the most susceptible with inhibition
zone diameters ranging from 8mm for Lactococcus lactis to 20mm for positive control fluconazole.
Pediococcus spp had no antifungal effect on any of the test fungi. None of the LAB isolates had good
activity against Aspergillus flavus and Rhizopus spp. Aspergillus niger was inhibited only by Lactococcus
lactis. The present study indicates that the LAB isolates if optimized and improved could be used as a
natural, food-grade biopreservative agent for management of fungal contamination and food spoilage, thus
preventing problems associated with mycotoxins in food and feed products. It is suggested that effective
GMP and HACCP application in handling the affairs of food and feed storage/production will no doubt make
the use of LAB as preservative a lot easier.
