In vitro activity of encapsulated lactic acid bacteria on aflatoxin production and growth of Aspergillus Spp

Food Sci Nutr. 2021 Jan 19;9(3):1282-1288. doi: 10.1002/fsn3.2015. eCollection 2021 Mar.


This study aimed to investigate the potential ability of simultaneously used L. acidophilus(LA-5), L.rhamnosus(LGG), and L.casei(LC-01) in encapsulated (E) and nonencapsulated (NE) forms in mycelial growth of Aspergillus spp and aflatoxin production by A. flavus. In order to assess the zone of fungal growth inhibition by E and NE lactic acid bacteria, the agar well diffusion method was applied. Quantification of aflatoxin was performed using a high-performance liquid chromatography technique. Lactic acid bacteria exhibited high antifungal activity and significantly reduced AFB1, AFB2, AFG1, and AFG2 production in both E and NE forms compared to the control group. The percentage of reduction in total AFs production in treated samples with E and NE lactic acid bacteria was 94.1% and 95.5%, respectively. These results suggested that simultaneously used lactic acid bacteria in E and NE forms can prevent growth and decrease aflatoxin production of toxigenic aspergilla.

PMID:33747444 | PMC:PMC7958533 | DOI:10.1002/fsn3.2015

Source: Industry