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Author Siriporn Stonsaovapak
Alternative Author Aree Shuvisitkul
Ladda Wattanasiritham
THE KASETSART JOURNAL NATURAL SCIENCE
TitleAntiaflatoxigenic effect of lactic acid bacteria isolated from some thai fermented foods
Alternative TitleAntiaflatoxigenic effect of lactic acid bacteria isolated from some thai fermented foods
ImprintVol.37 No.1, January - March 2003
Call# FOOD 8367

CALL # Volume Number Month Year Barcode Status

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 foe 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 25C were also studied. Both of them showed inhibitory ability on growth and aflatoxin production in cultures.
DescriptPage 65-71
Subjectlactic acid bacteria
Thai fermented foods
antiaflatoxigenic
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