Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough
| Autor: | Fahimeh Hajinia, A. Sadeghi, A. Sadeghi Mahoonak, M. Khomeiri, Y. Maghsoudlou, A. Moayedi |
|---|---|
| Jazyk: | perština |
| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | Bihdāsht-i Mavādd-i Ghaz̠āyī, Vol 10, Iss 1 (37) بهار, Pp 45-59 (2020) |
| Druh dokumentu: | article |
| ISSN: | 2228-7647 2476-6968 |
| DOI: | 10.30495/jfh.2020.671043 |
| Popis: | Evaluation of probiotic and antifungal properties of the lactic acid bacteria (LAB) isolated from different sourdoughs is so important to prepare microbial cultures for fermentation industries. In the present study, a predominant LAB was isolated from oat sourdough through the back-slopping process, and then it was identified using PCR. Subsequently, probiotic properties of the LAB isolate (including resistance to acid and bile, antibacterial effect, auto and co-aggregations capabilities, antibiotic susceptibility and hemolytic activity), as well as its antifungal activity against Aspergillus niger were studied. Sequencing results of the PCR products led to the identification of Pediococcus pentosaceus as predominant LAB isolated from oat sourdough. The survival rate of the LAB isolates after continuous acid and bile treatment was 59.80% in comparison with the control. The antibacterial effect of the LAB on Bacillus cereus was also significantly (p < /em> |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|