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논문 기본 정보

자료유형
학술저널
저자정보
Oluwafunmilayo Oluwakemi Olonisakin (The Federal University of Technology) Yemisi Adefunke Jeff-Agboola (University of Medical Sciences) Clement Olusola Ogidi (The Federal University of Technology) Bamidele Juliet Akinyele (The Federal University of Technology)
저널정보
한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.22 No.2
발행연도
2017.6
수록면
138 - 143 (6page)

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초록· 키워드

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The antifungal activity of isolated lactic acid bacteria (LAB) from a locally fermented cereal, “Kunu”, was tested against toxigenic Aspergillus flavus. The liquid refreshment, “Kunu”, was prepared under hygienic condition using millet, sorghum, and the combination of the two grains. The antifungal potential of isolated LAB against toxigenic A. flavus was carried out using both in vitro and in vivo antifungal assays. The LAB count from prepared “Kunu” ranged from 2.80 ×10⁴ CFU/mL to 4.10×10⁴ CFU/mL and Lactobacillus plantarum, Lactobacillus delbrueckii, Lactobacillus fermentum, Pediococcus acidilactici, and Leuconostoc mesenteroides were the isolated bacteria. Inhibitory zones exhibited by LAB against toxigenic A. flavus ranged from 5.0 mm to 20.0 mm. The albino mice infected with toxigenic A. flavus showed sluggishness, decrease in body weight, distortion of hair, and presence of blood in their stool, while those treated with LAB after infection were recovered and active like those in control groups. Except for the white blood cell that was increased in the infected mice as 6.73 mm³, the packed cell volume, hemoglobin, and red blood cell in infected animals were significantly reduced (P< 0.05) to 29.28%, 10.06%, and 4.28%, respectively, when compared to the treated mice with LAB and control groups. The antifungal activity of LAB against toxigenic A. flavus can be attributed to the antimicrobial metabolites. These metabolites can be extracted and used as biopreservatives in food products to substitute the use of chemical preservatives that is not appealing to consumers due to several side effects.

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ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES

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