Effect of pH and heat treatment on antifungal activity of Lactobacillus fermentum Te007, Lactobacillus pentosus G004 and Pediococcus pentosaceus Te010

  • Muhialdin Belal J. Universiti Sains Islam Malaysia
  • Hassan Zaiton Universiti Sains Islam Malaysia
  • Sadon Sajaa Kh. Universiti Tenaga Nasional (UNITEN)
  • Zulkifli Nur Aqilah Universiti Sains Islam Malaysia
  • Azfar A.A. Universiti Sains Islam Malaysia
Keywords: Lactobacillus fermentum, Pediococcus pentosaceus, Lactobacillus pentosus, heat stability, antifungal

Abstract

Lactic acid bacteria isolated from Malaysian fermented foods was evaluated for their antifungal activity. L. fermentum Te007 and L. pentosus G004 produced heat stable compounds at 90 and 121 °C while Pediococcus pentosaceus Te010 was heat stable at 90 °C and lost activity at 121 °C. Supernatants of L. pentosus G004 were active at pH between 3 and 7 while P. pentosaceus Te010 active at pH 5 and L. fermentum Te007 active at pH 3 and 7. The mixture of L. pentosus G004 and L. fermentum Te007 supernatants have high inhibition activity. Strains of lactic acid bacteria cells or their supernatants inhibited conidia germination when tested in selected foods indicating that lactic acid bacteria can be use as biopreservative.

Published
2011-03-02
How to Cite
1.
Belal J. M, Zaiton H, Sajaa Kh. S, Nur Aqilah Z, A.A. A. Effect of pH and heat treatment on antifungal activity of Lactobacillus fermentum Te007, Lactobacillus pentosus G004 and Pediococcus pentosaceus Te010. Innovative Romanian Food Biotechnology [Internet]. 2Mar.2011 [cited 2May2024];(8):41-3. Available from: https://www.gup.ugal.ro/ugaljournals/index.php/IFRB/article/view/3372
Issue
No 8 (2011)
Section
Articles

Most read articles by the same author(s)

Obs.: This plugin requires at least one statistics/report plugin to be enabled. If your statistics plugins provide more than one metric then please also select a main metric on the admin's site settings page and/or on the journal manager's settings pages.