Aspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products

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cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationInternational Livestock Research Instituteen
cg.contributor.affiliationLUKE Natural Resources Institute Finlanden
cg.contributor.affiliationUniversity of Helsinkien
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.donorMinistry of Foreign Affairs, Finlanden
cg.coverage.countryKenya
cg.coverage.iso3166-alpha2KE
cg.coverage.regionAfrica
cg.coverage.regionEastern Africa
cg.howPublishedFormally Publisheden
cg.identifier.doihttps://doi.org/10.1007/s00203-016-1316-3en
cg.isijournalISI Journalen
cg.issn0302-8933en
cg.issue3en
cg.journalArchives of Microbiologyen
cg.reviewStatusPeer Reviewen
cg.subject.ilriDAIRYINGen
cg.subject.ilriFOOD SAFETYen
cg.volume199en
dc.contributor.authorAhlberg, Sara H.en
dc.contributor.authorJoutsjoki, V.en
dc.contributor.authorLaurikkala, S.en
dc.contributor.authorVarmanen, P.en
dc.contributor.authorKorhonen, H.en
dc.date.accessioned2016-12-06T14:16:01Zen
dc.date.available2016-12-06T14:16:01Zen
dc.identifier.urihttps://hdl.handle.net/10568/78161
dc.titleAspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize productsen
dcterms.abstractCertain strains of lactic acid bacteria have been reported to inhibit fungal growth and may so be potential as biocontrol agents. In this study, 171 LAB strains were isolated from traditional fermented Kenyan milk and maize products and tested against aflatoxin-producing A. flavus fungi. The three LAB strains showing highest antifungal activity were identified as Lactobacillus plantarum. None of the strains were able to completely inhibit fungal growth under conditions favorable for fungi and suboptimal for LAB. These conditions probably reduced the growth and metabolic activity of some LAB isolates, as several growth-related aspects like production of antifungal biomolecules and other metabolites contribute to the inhibiting activity. The results suggest that certain LAB strains could be employed in food to control the growth of aflatoxigenic fungi. Further studies to establish the efficacy of the potential LAB strains in fermented products are in progress.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.available2016-11-05en
dcterms.bibliographicCitationAhlberg, S., Joutsjoki, V., Laurikkala, S., Varmanen, P. and Korhonen, H. 2017. Aspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products. Archives of Microbiology 199(3): 457–464.en
dcterms.extentp. 457-464en
dcterms.issued2017-04en
dcterms.languageen
dcterms.licenseCopyrighted; all rights reserved
dcterms.publisherSpringeren
dcterms.subjectdairiesen
dcterms.subjectfood safetyen
dcterms.typeJournal Article

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