Antifungal activity of lactobacilli isolated from Armenian dairy products: an effective strain and its probable nature

被引：24

作者：

Bazukyan, Inga ^{[1
]}

Matevosyan, Lusine ^{[1
]}

Toplaghaltsyan, Anna ^{[1
,2
]}

Trchounian, Armen ^{[1
]}

机构：

[1] Yerevan State Univ, Fac Biol, Dept Biochem Microbiol & Biotechnol, 1 Alex Manoogian Str, Yerevan 0025, Armenia

[2] Natl Acad Sci Armenia, Sci & Prod Ctr Armbiotechnol, Lab Strain Producers & Biosynth Biol Act Mat, 14 Gyurjyan Str, Yerevan 0056, Armenia

来源：

AMB EXPRESS | 2018年 / 8卷

关键词：

Lactobacilli; Antifungal activity; External factors; Cell wall; Antifungal protein nature; LACTIC-ACID BACTERIA; INHIBITION; PLANTARUM; SPOILAGE; GROWTH; FOOD;

D O I：

10.1186/s13568-018-0619-y

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Different strains of lactobacilli isolated from Armenian dairy products (matsoun, sour cream and different types of cheeses), were studied for antifungal activity. Lactobacillus rhamnosus MDC 9661 strain was shown to have inhibitory activity against Penicillium aurantioviolaceum and Mucor plumbeus growth. Bacterial cell-free supernatant didn't show antifungal activity. The L. rhamnosus antifungal activity was stable to the wide range of pH from 3 to 10. This activity was high after treatment with both low temperature (- 30 degrees C) and lysozyme and with ultrasound. However, it was sensitive to high temperature from 45 to 80 degrees C and proteolytic enzymes. The results suggest the proteinaceous nature of L. rhamnosus antifungal activity associated with bacterial cell wall. L. rhamnosus MDC 9661 could be recommended as a starter for production of dairy products, functional food and preserving strain in food production.

引用

页数：8

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