Abstract
Isolation and Identification of Predominant Lactic Acid Bacterial Flora From Oat Bran Sourdough and Their Antifungal Ability
Highlights
IntroductionAspergillus, which grows in various bakery products, produces aflatoxin leading to serious health problems in people and irreversible economic damage
The spoilage of bakery products is mainly caused by the growth of molds
Findings of the current study demonstrated that Lactobacillus brevis and Lactobacillus sakei had the highest inhibitory effects of 30.25% and 18.47% against A. niger, respectively
Summary
Aspergillus, which grows in various bakery products, produces aflatoxin leading to serious health problems in people and irreversible economic damage. During the last two decades, researchers have paid great attention to the use of microorganisms with antagonistic and harmless effects. These microorganisms are known as the major biological methods for food preservation that reduce Aspergillus growth and aflatoxins [3]. Lactic acid bacteria (LAB) can produce some antimicrobial compounds, including organic acids, Year 14, Issue 5 (September & October 2020). The widespread consumption of industrial fermented products instead of traditional products leads to the loss of various lactic acid bacteria (LAB), especially the strains producing bioactive compounds. The present study aimed to isolate and molecularly identify LAB and investigate their antifungal impact on Aspergillus niger growth
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