Abstract
<i>Aspergillus fumigatus</i> is a common fungus that causes dairy products contamination. The aim of this study was to evaluate in vitro antifungal activity of Lactobacillus plantarum and sage extract on the growth of <i>Aspergillus fumigatus</i> in yogurt during 1, 7, & 14 days of storage at 4°C. Two different groups of yogurt samples were prepared. The first one consisted of the plain yogurt with <i>L. plantarum</i> + <i>A. fumigatus</i> (control), and sage yogurt with <i>L. plantarum</i> + <i>A. fumigatus</i>, and the second group contained plain yogurt + <i>A. fumigatus</i>s (control), and sage yogurt + <i>A. fumigatus</i>. Both groups were investigated for pH, total titratable acidity (TTA), viable cells counts of <i>L. plantarum</i> and inhibition of <i>A. fumigatus</i> growth during refrigerated storage. The pH values of all samples were decreased non-significantly (p>0.05) during storage whereas TTA ranged between 1.6% - 1.7% at the end of storage. The presence of sage in yogurt increased significantly (p<0.05) the viability of <i>L. plantarum</i> compared to control over one week of storage. Sage alone or in a combination with <i>L. plantarum</i> showed moderate growth inhibition of <i>A. fumigatus</i> in yogurt compared to their respective controls. <i>L. plantarum</i> and sage extract could be used as antifungal activity against <i>A. fumigatus</i> in yogurt.
Highlights
IntroductionIt has been known to possess several nutritional strengths and characteristics that make it a valuable contribution to the dietary patterns of human’s life [1]
Fermented milk has been consumed for thousands of years
The present study has demonstrated moderate inhibition of A. fumigatus growth by sage yogurt both in the presence and absence of L. plantarum (Table 1)
Summary
It has been known to possess several nutritional strengths and characteristics that make it a valuable contribution to the dietary patterns of human’s life [1] It has a reputation of being highly nutritious and even therapeutic. Lactic acid bacteria (LAB) such as Lactobacillus plantarum is one of the most diverse species that are generally used as probiotics because of their specific healthy properties in the food [3,4,5]. This bacteria is widely used in the fermented food's and beverages while participating in both sensory qualities of the food and the prevention of spoilage. They have antagonistic effect against various pathogenic and toxigenic organisms [6,7,8]
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