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Author Stonsaovapak, Siriporn
TitleAntiaflatoxigenic effect of lactic acid bacteria isolated from some Thai fermented foods/Siriporn Stonsaovapak, Ladda Wattanasiritham and Aree Shuvisitkul
Imprint2003
Call# T030295

CALL # Volume Number Month Year Barcode Status
Available

AbstractEighty-seven isolates of lactic acid bacteria (LAB)were isolated from some Thai fermented foods. They comprised Lactobacillus, Pediococcus, Leuconostoc, Lactococcus, Streptococcus and Enterococcus. Each of these isolates was tested for its antifungal activity against Aspergillus flavus. Of eighty-seven LAB isolates, the two isolates with high antifungal activity were chosen for further identification. They were identified as Lactobacillus plantarum and L. brevis. The effects of LAB supernates on growth and aflatoxin production in culture of A. flavus grown in malt extract broth for 14 days at 25 degree C were also studied. Both of them showed inhibitory ability on growth and aflatoxin production in cultures.
Descriptvol.37 no.1 ; 65-71
SubjectLactic acid bacteria
Fermented food
Aflatoxin
Antifungal activity
Antiaflatoxigenic
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