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_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationLUKE Natural Resources Institute Finlanden_US
cg.contributor.affiliationUniversity of Helsinkien_US
cg.contributor.crpAgriculture for Nutrition and Healthen_US
cg.contributor.donorMinistry of Foreign Affairs, Finlanden_US
cg.coverage.countryKenyaen_US
cg.coverage.iso3166-alpha2KEen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionEastern Africaen_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.1007/s00203-016-1316-3en_US
cg.isijournalISI Journalen_US
cg.issn0302-8933en_US
cg.issue3en_US
cg.journalArchives of Microbiologyen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.ilriDAIRYINGen_US
cg.subject.ilriFOOD SAFETYen_US
cg.volume199en_US
dc.contributor.authorAhlberg, Sara H.en_US
dc.contributor.authorJoutsjoki, V.en_US
dc.contributor.authorLaurikkala, S.en_US
dc.contributor.authorVarmanen, P.en_US
dc.contributor.authorKorhonen, H.en_US
dc.date.accessioned2016-12-06T14:16:01Zen_US
dc.date.available2016-12-06T14:16:01Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/78161en_US
dc.titleAspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize productsen_US
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_US
dcterms.accessRightsLimited Accessen_US
dcterms.audienceScientistsen_US
dcterms.available2016-11-05en_US
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_US
dcterms.extentp. 457-464en_US
dcterms.issued2017-04en_US
dcterms.languageenen_US
dcterms.licenseCopyrighted; all rights reserveden_US
dcterms.publisherSpringeren_US
dcterms.subjectdairiesen_US
dcterms.subjectfood safetyen_US
dcterms.typeJournal Articleen_US

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