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

ผู้แต่ง

  • 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.

คำสำคัญ:

lactic acid bacteria, Thai fermented foods, antiaflatoxigenic

บทคัดย่อ

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.

ดาวน์โหลด

เผยแพร่แล้ว

2003-03-31

รูปแบบการอ้างอิง

Siriporn Stonsaovapak, Ladda Wattanasiritham, และ 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.

ฉบับ

ปีที่ 37 ฉบับที่ 1 (2003): January-March

ประเภทบทความ

Research Article

สัญญาอนุญาต

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