tailieunhanh - Identification of antifungal metabolites of Lactic acid bacteria

Antifungal activity of lactic acid bacteria in food preservation is one of the technological properties sought. The antifungal effect of lactic acid bacteria has been studied. Four strains namely Lactobacillus plantarum G100, Lactobacillus brevis L62, Lactobacillus rhamnosus THT and Pediococcus pentosaceus Hela showed inhibitory activity against Tricoderma F14, Penicillium canescens 10-10 C, Aspergillus niger and Rhyzopus stoloniferous. Antifungal activity of L. rhamnosus THT strain depended mostly on the presence of these organic acids. L. brevis L62 and P. pentosaceus Hela strains depended on the production of hydrogen peroxide, especially in acidic media. Lactobacillus plantarum G100 still remains insensitive to the action of hydrogen peroxide, but its antagonism effect was reduced after subjecting its supernatant to a protease treatment at this same pH of 7. L. plantarum G100 activity could be ascribe to the presence of peptide compounds as well as that of organic acids. The inhibitory effect was even higher when the pH of the medium was between 3 and . Loss of this activity was remarked when pH was above 6. Lastly, whatever the nature of the metabolites secreted into the culture medium, their activities remained effective when the pH was acidic and quite similar to the pH observed at the end of the culture period. | Identification of antifungal metabolites of Lactic acid bacteria

• Sinh học
• Antifungal metabolites
• Lactic acid bacteria
• Identification of antifungal metabolites
• Antifungal metabolites
• Lactic acid bacteria
• Antifungal activity
• Cultural conditions
• Production of antifungal bioactive metabolites
• Streptomyces spp
• Cultural conditions for production
• Agricultural sciences
• Novel lactic acid bacterium
• Food biopreservatives
• Cell free supernatant
• Secondary metabolites
• Ocimum sanctum
• Aloe barbadensis Mill
• Aspergillus niger
• Sclerotium rolfsii
• Trichoderma asperellum
• Antifungal compounds
• GC MS
• Retention time
• TSM Trichoderma secondary metabolites
• Turcicum leaf blight
• Botanicals and fungicides
• Turcicum leaf blight of maize
• Fungicides against exserohilum turcicum
• Phytopathogenic fungi
• Pseudomonas sp
• Phytophthora cactorum
• Annals of Agricultural Sciences
• Khoa học nông nghiệp
• Phytophthora infestans
• Biochemical indices
• Lactic acid bacteria and yeast
• Standardization of protocol
• Preparation of linseed beverage
• Acid tolerance
• Bile tolerance
• Acidic pH and bile tolerance
• Lactic acid bacteria for acidic pH
• Banana pseudostem
• Isolation and characterization
• Lactic acid bacteria from banana
• Pseudostem as substrate
• Coalho cheese
• Antimicrobialsusce ptibility
• Probiotic potential isolated
• Kokum juice
• Pomegranate juice
• Pomegranate juice by lactic acid bacteria
• Fermentation of pomegranate juice
• Fermented fish
• Southeast Asian countries
• Diversity of lactic acid bacteria
• Fermented fish products
• Shelf life
• Application using fruit juice
• Fruit juice
• Probiotic potential
• Lactic acid bacteria isolated
• Organoleptic analysis
• Kunun zaki supplemented with soymilk
• Growth kinetics of lactic acid bacteria
• Organoleptic Scores of Kunun zaki supplemented
• Functional food
• Traditional fermented foods
• Novel traditional fermented product luske
• Probiotic attributes
• Food grade lactic acid bacteria isolated
• Streptococcus mutans
• Dental caries
• Dental plaque
• Lactic acid bacteria showing antagonistic
• Vogues proskauer test
• Process development
• Agro residues
• Evaluation of lactic acid bacteria
• Fermented food
• Pathogenic bacteria
• Well diffusion assay method
• Food borne pathogens
• Autochthonous culture
• Lactic acid fermentation
• Naturally fermented beverage
• Starter culture
• Indole acetic acid
• Seed treatment
• Plant growth promoting
• Least Square Difference
• Microbial consortia
• Phosphate solubilization
• Healthy spinach (Spinacia oleracea)
• Lactic acid
• Antimicrobial activity
• Proteolytic activity
• Cellular morphology
• Biochemical characters
• Poly β hydroxybutyrate
• Thermophilic lactic acid Bacteria
• Cell biomass
• Genera lactobacillus
• Biocompatible polymers
• Probiotic microorganisms
• Cell free filtrate
• Caco 2
• MTT assay
• Bifidobacterium spp
• Bile salt pH tolerance
• Probiotic applications
• Homemade fermented foods
• Insect oviposition sites
• Crop plants
• Epiphytic lactic acid bacteria
• Epiphytic LAB associated
• Probiotic lactic acid bacteria
• Honey bee species
• Honey bees
• Characterization and identification
• Manage honey bee stressors
• Biochemical tests
• Carbohydrate fermentation
• Probiotic pomegranate drink
• Non dairy probiotic drink
• Fermented vegetables
• Local fermented vegetables (Makdoos)
• Probiotic characterization
• Characterize some selected isolates
• β galactosidase
• Submerged fermentation
• Lactose intolerance
• Traditional dairy product of Himachal Pradesh