ISOLATION, MOLECULAR IDENTIFICATION AND EVALUATION OF ANTIFUNGAL EFFECT OF DOMINANT LACTIC ACID BACTERIA ISOLATED FROM WHEAT BRAN AND RICE BRAN SOURDOUGHS

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EHSANBAKHSH MASOUMEH; SADEGHI ALIREZA; RAEISI MOJTABA; EBRAHIMI MARYAM; KASHANINEJAD MAHDI

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Journal: Research and Innovation in Food Science and Technology Year:2017 | Volume:6 | Issue:3 Page(s): 245-260

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Title

ISOLATION, MOLECULAR IDENTIFICATION AND EVALUATION OF ANTIFUNGAL EFFECT OF DOMINANT LACTIC ACID BACTERIA ISOLATED FROM WHEAT BRAN AND RICE BRAN SOURDOUGHS

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ANTIFUNGAL EFFECTQ2

LAB ISOLATEQ1

RICE AND WHEAT BRAN SOURDOUGHQ1

Abstract

Sourdough is a proper fermented ecosystem for isolation of lactic acid bacteria (LAB) with ANTIFUNGAL EFFECTs. In this research, dominant LAB ISOLATEd from rice bran and wheat bran sourdoughs were identified based on molecular method. Antifungal activity of the isolates and their cell free culture filtrate (CCF) obtained from logarithmic and stationary phases were also investigated based on overlay and spore spot methods respectively, againstAspergillus flavus andAspergillus niger. According to sequencing the results of PCR products, Lactobacillus paraplantarumin wheat bran sourdough and Pediococcus pentosaceus in rice bran sourdough were identified as dominant isolated LAB. The results of overlay method also confirmed the inhibitory potential of the isolates against indicator fungi in comparison to control sample.Furthermore, inhibitory effect of the LAB ISOLATEs againstA. flavus was significantly higher than theA. niger (P<0.05). The inhibitory effect of CCF obtained from each bacterium logarithmic and stationary phases againstA. flavus were also significantly different but between inhibitory effect ofL. paraplantarum stationary CCF and P. pentosaceus logarithmic CCF against this fungus, significant difference was not observed (P<0.05). The inhibitory effect of CCF obtained from the isolates logarithmic and stationary phases againstA. niger were also not significantly different (P<0.05).

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APA: Copy

EHSANBAKHSH, MASOUMEH, RAEISI, MOJTABA, SADEGHI, ALIREZA, EBRAHIMI, MARYAM, & KASHANINEJAD, MAHDI. (2017). ISOLATION, MOLECULAR IDENTIFICATION AND EVALUATION OF ANTIFUNGAL EFFECT OF DOMINANT LACTIC ACID BACTERIA ISOLATED FROM WHEAT BRAN AND RICE BRAN SOURDOUGHS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 6(3 ), 245-260. SID. https://sid.ir/paper/233951/en

Vancouver: Copy

EHSANBAKHSH MASOUMEH, RAEISI MOJTABA, SADEGHI ALIREZA, EBRAHIMI MARYAM, KASHANINEJAD MAHDI. ISOLATION, MOLECULAR IDENTIFICATION AND EVALUATION OF ANTIFUNGAL EFFECT OF DOMINANT LACTIC ACID BACTERIA ISOLATED FROM WHEAT BRAN AND RICE BRAN SOURDOUGHS. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;6(3 ):245-260. Available from: https://sid.ir/paper/233951/en

IEEE: Copy

MASOUMEH EHSANBAKHSH, MOJTABA RAEISI, ALIREZA SADEGHI, MARYAM EBRAHIMI, and MAHDI KASHANINEJAD, “ISOLATION, MOLECULAR IDENTIFICATION AND EVALUATION OF ANTIFUNGAL EFFECT OF DOMINANT LACTIC ACID BACTERIA ISOLATED FROM WHEAT BRAN AND RICE BRAN SOURDOUGHS,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 6, no. 3 , pp. 245–260, 2017, [Online]. Available: https://sid.ir/paper/233951/en

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