Antiaflatoxigenic Effect of Lactic Acid Bacteria Isolated From Some Thai Fermented Foods

Authors

  • Siriporn Stonsaovapak Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • Ladda Wattanasiritham Institute of Food Research and Product Development, Kasetsart University, Bangkok 10900, Thailand.
  • Aree Shuvisitkul Department of Science Service, Ministry of Science, Technology and Environmental, Bangkok 10400, Thailand.

Keywords:

lactic acid bacteria, Thai fermented foods, antiaflatoxigenic

Abstract

Eighty – seven isolates of lactic acid bacteria (LAB) were isolated from some Thai fermented foods. They comprised Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus, and Enterococcus. Each of these isolates was tested for its antifungal activity against Aspergillus flavus. Of eighty – seven LAB isolates, the two isolates with high antifungal activity were chosen for further identification. They were identified as Lactobacillus plantarum and L. brevis. The effects of LAB supernates on growth and aflatoxin production in culture of A. flavus grown in malt extract broth for 14 days at 25oC were also studied. Both of them showed inhibitory ability on growth and aflatoxin production in cultures.

Downloads

Published

2003-03-31

How to Cite

Siriporn Stonsaovapak, Ladda Wattanasiritham, and Aree Shuvisitkul. 2003. “Antiaflatoxigenic Effect of Lactic Acid Bacteria Isolated From Some Thai Fermented Foods”. Agriculture and Natural Resources 37 (1). Bangkok, Thailand:65-71. https://li01.tci-thaijo.org/index.php/anres/article/view/242788.

Issue

Vol. 37 No. 1 (2003): January-March

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.