文章基本信息

标题：Antifungal Activity of Pediococcus pentosaceus Isolated from Whole Barley Sourdough
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作者：A. Sadeghi ; M. Raeisi ; M. Ebrahimi 等
期刊名称：Journal of Food Quality and Hazards Control
印刷版ISSN：2345-685X
电子版ISSN：2345-6825
出版年度：2016
卷号：3
期号：1
页码：7
语种：English
出版社：Shahid Sadoughi University of Medical Sciences, yazd, Iran
摘要：Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole barley flour from a mixture of barley varieties was purchased from a local market. The pure and single colonies obtained from streak plate of these bacteria, were subjected to species specific PCR. By sequencing of the PCR products, the dominant LAB isolate was identified. Antifungal activity of mentioned isolate and its cell-free culture filtrate (CCF) were evaluated against Aspergillus flavus and A. niger based on overlay method and fungal spore spot on mixture of medium-CCF, respectively. Statistical analyzing was performed by ANOVA and by post hoc Tukey using SAS-9.1 software. Results: The dominant LAB isolate was identified as Pediococcus pentosaceus that had significant (p