Abstract
Antifungal activity of Lactobacillus gasseri and raisin extract against the growth of Aspergillus parasiticus in yogurt
Highlights
Fermented milk products such as yogurt are possessed several nutritional values to the human diet [1]
L. gasseri in a combination with raisins extract may have contributed to preventing A. parasiticus contamination in yogurt
The growth of lactic acid bacteria (LAB) in milk resulted in several important changes in the milk components which include the reduction in lactose concentration, milk components degradation associated with lipolysis and proteolysis, and produce various antimicrobial agents [4]
Summary
Fermented milk products such as yogurt are possessed several nutritional values to the human diet [1]. This has long been recognized as a healthy food since ancient times and it continues to play even more essential role nowadays in the maintenance of health and as an important functional food in preventive medicine [2]. The nutritional value of yogurt is made up of milk’s nutrients and the byproducts of probiotic fermentation of milk [3]. Among the fermented milk products, yogurt exhibited effective barrier to the growth of many pathogens due to milk pasteurization and high acidity [5]. Antifungal activity of Lactobacillus gasseri and raisins extract on the growth of Aspergillus parasiticus in yogurt (in vitro) were investigated
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