Aspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products

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dc.creatorAhlberg, Sara H.
dc.creatorJoutsjoki, V.
dc.creatorLaurikkala, S.
dc.creatorVarmanen, P.
dc.creatorKorhonen, H.
dc.date2017-04
dc.date2016-12-06T14:16:01Z
dc.date2016-12-06T14:16:01Z
dc.date.accessioned2026-06-27T16:49:13Z
dc.descriptionCertain strains of lactic acid bacteria have been reported to inhibit fungal growth and may so be potential as biocontrol agents. In this study, 171 LAB strains were isolated from traditional fermented Kenyan milk and maize products and tested against aflatoxin-producing A. flavus fungi. The three LAB strains showing highest antifungal activity were identified as Lactobacillus plantarum. None of the strains were able to completely inhibit fungal growth under conditions favorable for fungi and suboptimal for LAB. These conditions probably reduced the growth and metabolic activity of some LAB isolates, as several growth-related aspects like production of antifungal biomolecules and other metabolites contribute to the inhibiting activity. The results suggest that certain LAB strains could be employed in food to control the growth of aflatoxigenic fungi. Further studies to establish the efficacy of the potential LAB strains in fermented products are in progress.
dc.identifierhttps://hdl.handle.net/10568/78161
dc.identifier.urihttp://hdl.handle.net/123456789/134105
dc.languageen
dc.publisherSpringer
dc.rightsLimited Access
dc.sourceAhlberg, S., Joutsjoki, V., Laurikkala, S., Varmanen, P. and Korhonen, H. 2017. Aspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products. Archives of Microbiology 199(3): 457–464.
dc.subjectdairies
dc.subjectfood safety
dc.titleAspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products
dc.typeJournal Article

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