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Aspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products

Archives of Microbiology volume 199, pages 457–464 (2017)Cite this article

Abstract

Certain strains of lactic acid bacteria have been reported to inhibit fungal growth and may so be potential as biocontrol agents. In this study, 171 LAB strains were isolated from traditional fermented Kenyan milk and maize products and tested against aflatoxin-producing A. flavus fungi. The three LAB strains showing highest antifungal activity were identified as Lactobacillus plantarum. None of the strains were able to completely inhibit fungal growth under conditions favorable for fungi and suboptimal for LAB. These conditions probably reduced the growth and metabolic activity of some LAB isolates, as several growth-related aspects like production of antifungal biomolecules and other metabolites contribute to the inhibiting activity. The results suggest that certain LAB strains could be employed in food to control the growth of aflatoxigenic fungi. Further studies to establish the efficacy of the potential LAB strains in fermented products are in progress.

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Acknowledgements

This article was prepared as a contribution to the Food Africa Programme which is mainly financed by the Ministry for Foreign Affairs of Finland Contract No. 29891501 (Food Africa). The kind assistance of International Livestock Research Institute (ILRI) and the Institute of Biotechnology, University of Helsinki with the support of the laboratory analysis is acknowledged.

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Affiliations

  1. ILRI International Livestock Research Institute, Food Safety and Zoonoses, Nairobi, Kenya

    Sara Ahlberg

  2. LUKE Natural Resources Institute Finland, Helsinki, Finland

    Vesa Joutsjoki & Hannu Korhonen

  3. University of Helsinki, Helsinki, Finland

    Sini Laurikkala & Pekka Varmanen

Authors
  1. Sara Ahlberg
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  2. Vesa Joutsjoki
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  3. Sini Laurikkala
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  4. Pekka Varmanen
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  5. Hannu Korhonen
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Corresponding author

Correspondence to Sara Ahlberg.

Additional information

Communicated by Erko Stackebrandt.

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Ahlberg, S., Joutsjoki, V., Laurikkala, S. et al. Aspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products. Arch Microbiol 199, 457–464 (2017). https://doi.org/10.1007/s00203-016-1316-3

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  • DOI: https://doi.org/10.1007/s00203-016-1316-3

Keywords

  • Biocontrol
  • Fungi
  • Aspergillus flavus
  • Aflatoxins
  • Fermented foods
  • Lactic acid bacteria