Research Article
BibTex RIS Cite

FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ

Year 2017, Volume: 42 Issue: 5, 477 - 484, 08.06.2017

Abstract

Bu çalışmada fermente ürünlerden izole edilen 45 laktik asit
bakterisinin antifungal etkileri araştırılmıştır. Laktik asit bakterileri,
mikotoksigenik Aspergillus flavus,
Aspergillus fumigatus, Aspergillus parasiticus, Cladosporium cladosporioides,
Gibberella accuminata, Gibberella intricans, Fusarium oxysporum, Fusarium
incarnatum, Penicillium chrysogenum, Rhizopus stolonifer'
e karşı çift tabakalı kültür yöntemi ve
kuyu yöntemi kullanılarak antifungal aktivite açısından taranmıştır. Dokuz
laktik asit bakteri izolatı çift tabakalı agar yöntemi ile antifungal aktivite
gösterirken, on dokuz laktik asit bakterisinin süpernatantı bir veya daha fazla
küfe karşı antifungal aktivite göstermiştir.
Yüksek etkili olarak belirlenen L.brevis KL7'nin süt tozu ortamında A. parasiticus ve P. chrysogenum'a olan etkisi araştırılmış ve 120 saatte her iki
küfü inhibe ettiği saptanmıştır.
Gıda üretiminde ve gıdaların raf ömrünün uzatılmasında L. brevis KL7 ümit vaat eden bir izolat
olarak belirlenmiştir.

References

  • Gerez, C.L., Torres, M.J., de Valdez, G.F., Rollan, G. (2013). Control of spoilage fungi by lactic acid bacteria. Biol Control, 64:231-237.
  • Berikten, D., Kivanc, M. (2012). Fungal contaminations of some foods, their mycotoxin production and effects of antifungal agents on these fungi. In:Microbes in Applied Research: Current Advances and Challenges A. Mendez-Vilas (Ed) World Scientific Publishing Co. pp. 268-272.
  • Bryden, W.L. (2012). Mycotoxin contamination of the feed supply chain: Implications for animal productivity and feed security. Anim Feed Sci Technol, 173: 134-158.
  • Pitt, J.I., Hocking, A.D. (2009). Fungi and food spoilage. Springer US. pp. 383-400.
  • Fisher, M.C., Henk, D.A., Briggs, C.J., Brownstein, J.S., Madoff, L.C., McCraw, S.L., Gurr, S.G. (2012). Emerging fungal threats to animal, plant and ecosystem health. Nature, 484 (7393):186-204.
  • Bryden, W.L. (2007). Mycotoxin in the food chain: Human health implications. Asia Pac J Clin Nutr, 16: 95-101.
  • Wild, C.P., Gong, Y.Y. (2009). Mycotoxins and human disease: a largely ignored global health issue. Oxf J Carcinogen, 31:71-82.
  • Gerez, C.L., Torino, I.M., Rollan, G., Fond de Valdez, G. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20:144-148.
  • Magnusson, J., Strom, K., Roos, S., Schnurer, J. (2003). Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiol Lett, 220: 129-135.
  • Trias, R., Baneras, L., Montesinos, E., Badosa, E. (2008). Lactic acid bacteria from fresh fruit and vegetables as biocontrol agensts of phytopathogenic bacteria and fungi. Int Microbiol, 11:231-236.
  • Dinçer, E., Kıvanç, M., Karaca, H. (2010). Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. Gıda, 35 (1): 55-62.
  • Mauch, A., Dal Bello, F., Coffey, A., Arendt, E.K. (2010). The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley. Int. Food Microbiol, 141:116–121.
  • Voulgari, K., Hatzikamari, M., Delepoglou, A., Georgakopoulos, P., Litopoulou-Tzanetaki, E., Tzanetakis, N. (2010). Antifungal activity of non-starter lactic acid bacteria isolates from dairy products. Food Control, 21:136–142.
  • Kıvanc, M., Kıvanc, S.A, Pektas, S. (2014). Screening of lactic acid bacteria for antifungal activity against fungi. J Food Process Technol. 5(3):1-5.
  • Dalie, D.K.D., Deschamps, A.M., Richard-Forget, F. (2010). Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review. Food Control, 21:370-380.
  • Varsha, K.K., Nampoothiri, K.M. (2016). Appraisal of lactic acid bacteria as protective cultures. Food Control, 69:61-64.
  • Tropcheva, R., Nikolova, D., Evstatieva, Y., Danova, S. (2014). Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product “katak”. Anaerobe, 28:78-84.
  • De Muynck, C., Leroy, AI., De Maeseneire, S., Arnaut, F., Soetaert, W., Vandamme, E.J. (2004). Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites. Microbiol Res, 159 (4):339–346.
  • Güley, Z. (2008). Doğal üretilen küflü peynirlerden izole edilen bazı laktik asit bakterilerinin aflatoksin B1 ve aflatoksin M1 üzerine etkisinin araştırılması. Ege üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi. Bornova, İzmir, Türkiye, 259s.
  • Matei, A, Cornea, C.P. (2014). Antifungal activity of some lactic acid bacteria isolated from materials of vegetal origin. Sci Bul Series F. Biotechnol, 18:42-47.

SCREENING OF ANTIFUNGAL ACTIVITY OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOODS

Year 2017, Volume: 42 Issue: 5, 477 - 484, 08.06.2017

Abstract

In this study,
we investigated the antifungal effects of 45 lactic acid bacteria (LAB) that
were isolated from fermented products. Lactic acid bacteria were screened for
antifungal activity by using dual agar overlay and well method against
mycotoxigenic Aspergillus flavus,
Aspergillus fumigatus, Aspergillus parasiticus, Cladosporium cladosporioides,
Gibberella accuminata, Gibberella intricans, Fusarium oxysporum, Fusarium
incarnatum, Penicillium chrysogenum
, Rhizopuss
stolonifer
. Nine LAB isolates showed antifungal activity with dual agar
overlay method. Cell free supernatant of 19 LAB isolates showed antifungal
activity against one or more fungi species. The effects of L. brevis KL7, which was determined as high effective, against A. parasiticus and P. chrysogenum in the milk medium were investigated; and it was
found that both fungi were inhibited by L.
brevis
KL7 at 120 hours. L. brevis
KL7 can be a promising isolate for food production and extention of the shelf
life of the food.

References

  • Gerez, C.L., Torres, M.J., de Valdez, G.F., Rollan, G. (2013). Control of spoilage fungi by lactic acid bacteria. Biol Control, 64:231-237.
  • Berikten, D., Kivanc, M. (2012). Fungal contaminations of some foods, their mycotoxin production and effects of antifungal agents on these fungi. In:Microbes in Applied Research: Current Advances and Challenges A. Mendez-Vilas (Ed) World Scientific Publishing Co. pp. 268-272.
  • Bryden, W.L. (2012). Mycotoxin contamination of the feed supply chain: Implications for animal productivity and feed security. Anim Feed Sci Technol, 173: 134-158.
  • Pitt, J.I., Hocking, A.D. (2009). Fungi and food spoilage. Springer US. pp. 383-400.
  • Fisher, M.C., Henk, D.A., Briggs, C.J., Brownstein, J.S., Madoff, L.C., McCraw, S.L., Gurr, S.G. (2012). Emerging fungal threats to animal, plant and ecosystem health. Nature, 484 (7393):186-204.
  • Bryden, W.L. (2007). Mycotoxin in the food chain: Human health implications. Asia Pac J Clin Nutr, 16: 95-101.
  • Wild, C.P., Gong, Y.Y. (2009). Mycotoxins and human disease: a largely ignored global health issue. Oxf J Carcinogen, 31:71-82.
  • Gerez, C.L., Torino, I.M., Rollan, G., Fond de Valdez, G. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20:144-148.
  • Magnusson, J., Strom, K., Roos, S., Schnurer, J. (2003). Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiol Lett, 220: 129-135.
  • Trias, R., Baneras, L., Montesinos, E., Badosa, E. (2008). Lactic acid bacteria from fresh fruit and vegetables as biocontrol agensts of phytopathogenic bacteria and fungi. Int Microbiol, 11:231-236.
  • Dinçer, E., Kıvanç, M., Karaca, H. (2010). Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. Gıda, 35 (1): 55-62.
  • Mauch, A., Dal Bello, F., Coffey, A., Arendt, E.K. (2010). The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley. Int. Food Microbiol, 141:116–121.
  • Voulgari, K., Hatzikamari, M., Delepoglou, A., Georgakopoulos, P., Litopoulou-Tzanetaki, E., Tzanetakis, N. (2010). Antifungal activity of non-starter lactic acid bacteria isolates from dairy products. Food Control, 21:136–142.
  • Kıvanc, M., Kıvanc, S.A, Pektas, S. (2014). Screening of lactic acid bacteria for antifungal activity against fungi. J Food Process Technol. 5(3):1-5.
  • Dalie, D.K.D., Deschamps, A.M., Richard-Forget, F. (2010). Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review. Food Control, 21:370-380.
  • Varsha, K.K., Nampoothiri, K.M. (2016). Appraisal of lactic acid bacteria as protective cultures. Food Control, 69:61-64.
  • Tropcheva, R., Nikolova, D., Evstatieva, Y., Danova, S. (2014). Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product “katak”. Anaerobe, 28:78-84.
  • De Muynck, C., Leroy, AI., De Maeseneire, S., Arnaut, F., Soetaert, W., Vandamme, E.J. (2004). Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites. Microbiol Res, 159 (4):339–346.
  • Güley, Z. (2008). Doğal üretilen küflü peynirlerden izole edilen bazı laktik asit bakterilerinin aflatoksin B1 ve aflatoksin M1 üzerine etkisinin araştırılması. Ege üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Doktora Tezi. Bornova, İzmir, Türkiye, 259s.
  • Matei, A, Cornea, C.P. (2014). Antifungal activity of some lactic acid bacteria isolated from materials of vegetal origin. Sci Bul Series F. Biotechnol, 18:42-47.
There are 20 citations in total.

Details

Journal Section Articles
Authors

Merih Kıvanç This is me

Pınar Kovancı This is me

Publication Date June 8, 2017
Published in Issue Year 2017 Volume: 42 Issue: 5

Cite

APA Kıvanç, M., & Kovancı, P. (2017). FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ. Gıda, 42(5), 477-484.
AMA Kıvanç M, Kovancı P. FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ. The Journal of Food. October 2017;42(5):477-484.
Chicago Kıvanç, Merih, and Pınar Kovancı. “FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ”. Gıda 42, no. 5 (October 2017): 477-84.
EndNote Kıvanç M, Kovancı P (October 1, 2017) FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ. Gıda 42 5 477–484.
IEEE M. Kıvanç and P. Kovancı, “FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ”, The Journal of Food, vol. 42, no. 5, pp. 477–484, 2017.
ISNAD Kıvanç, Merih - Kovancı, Pınar. “FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ”. Gıda 42/5 (October 2017), 477-484.
JAMA Kıvanç M, Kovancı P. FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ. The Journal of Food. 2017;42:477–484.
MLA Kıvanç, Merih and Pınar Kovancı. “FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ”. Gıda, vol. 42, no. 5, 2017, pp. 477-84.
Vancouver Kıvanç M, Kovancı P. FERMENTE GIDALARDAN İZOLE EDİLEN LAKTİK ASİT BAKTERİLERİNİN ANTİFUNGAL AKTİVİTESİNİN BELİRLENMESİ. The Journal of Food. 2017;42(5):477-84.

by-nc.png

GIDA Dergisi Creative Commons Atıf-Gayri Ticari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır. 

GIDA / The Journal of FOOD is licensed under a Creative Commons Attribution-Non Commercial 4.0 International (CC BY-NC 4.0).

https://creativecommons.org/licenses/by-nc/4.0/