Users Online: 143 | Home Print this page Email this page
Home About us Editorial board Search Ahead of print Current issue Archives Submit article Instructions Subscribe Contacts Login 
ORIGINAL RESEARCH ARTICLE
Year : 2017  |  Volume : 7  |  Issue : 2  |  Page : 77-81

Antifungal effects of Lactobacillus species isolated from local dairy products


1 Department of Biology, Faculty of Science, Shahid Chamran University of Ahvaz, Ahwaz, Iran
2 Department of Pharmacology, Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
3 Department of Internal Medicine, Shahrekord University of Medical Sciences, Shahrekord, Iran
4 Department of Pharmacology, Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord, Iran

Correspondence Address:
Mahmoud Rafieian-Kopaei
Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord
Iran
Login to access the Email id

Source of Support: None, Conflict of Interest: None


DOI: 10.4103/jphi.JPHI_9_17

Rights and Permissions

Objective: The Lactobacillus is a genus of lactic acid bacteria which are regularly rod-shaped, nonspore, Gram-positive, heterogeneous, and are found in a wide range of inhabitants such as dairy products, plants, and gastrointestinal tract. A variety of antimicrobial compounds and molecules such as bacteriocin are produced by these useful bacteria to inhibit the growth of pathogenic microbes in the food products. This paper aims to examine the isolation of Lactobacillus from local dairies as well as to determine their inhibition effect against a number of pathogens, such as two fungi: Penicillium notatum and Aspergillus fulvous. Materials and Methods: Twelve Lactobacillus isolates from several local dairies. After initial dilution (10−1–10−3) and culture on the setting, de Man, Rogosa and Sharpe-agar, the isolates were recognized and separated by phenotypic characteristics and biochemical; then their antifungal effect was examined by two methods. Results: Having separated eight Lactobacillus isolates, about 70% of the isolates have shown the inhabiting areas of antifungus on the agar-based setting, but two species Lactobacillus alimentarius and Lactobacillus delbrueckii have indicated a significant antifungal effect against P. notatum and A. fulvous. Except bacteriocin, lactic acid, and acetic acid, the inhibitor substance is produced by these bacteria. Conclusion: Given the vitality of Lactobacillus in human health, recognition and isolation of the species producing compound in antagonist to the pathogens existing in the food products can be a helpful and effective step toward maintaining the valuable native Lactobacillus and using them in the dairy industries.


[FULL TEXT] [PDF]*
Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)
 

 Article Access Statistics
    Viewed374    
    Printed4    
    Emailed0    
    PDF Downloaded76    
    Comments [Add]    

Recommend this journal