publication . Article . 2017

Inhibitory Properties of Lactic Acid Bacteria against Moulds Associated with Spoilage of Bakery Products

I. A. Adesina; A Ojokoh; D Arotupin;
Open Access
  • Published: 04 Jul 2017 Journal: Journal of Advances in Microbiology, volume 4, pages 1-8 (eissn: 2456-7116, Copyright policy)
  • Publisher: Sciencedomain International
Aim: To evaluate the potentiality of LAB strains isolated from different fermented products to inhibit moulds associated with spoilage of bakery products. Methodology: Lactic acid bacterial (LAB) strains obtained from fermented products (“burukutu”, “pito”, yoghurt, and “iru”) were screened for antifungal activity against moulds (Aspergillus flavus, Aspergillus fumigatus, Aspergillus repens and Penicillium sp.) isolated from spoilt bakery products. Inhibitory activities of the lactic acid bacterial isolates were determined by the dual agar overlay method and well diffusion method. Results: Eleven isolates (79%) out of the fourteen lactic acid bacterial strains s...
Medical Subject Headings: food and beverages
free text keywords: Antifungal activity, lactic acid bacteria, mould, bakery, spoilage, Chemistry, Microbiology, Food spoilage, Food science, Lactic acid, chemistry.chemical_compound, Bacteria, biology.organism_classification, biology
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