title: Lactobacillus casei CRL 431 and Lactobacillus rhamnosus CRL 1224 as biological controls for Aspergillus flavus strains.
abstract: The effect of two species of lactobacilli, Lactobacillus casei CRL 431 and Lactobacillus rhamnosus CRL 1224, on growth of different Aspergillus flavus strains was determined. A. flavus strains (Ap, TR2, or CF80) were grown in LAPTg broth at 37 degrees C for 7 days as a single culture and in association with L. casei CRL 431 or L. rhamnosus CRL 1224 at initial inoculum ratios of 1:1, 1:10, and 1:100. In most cases, the mixed cultures had a lower fungal growth and a lower pH than the control cultures. Mycelial dry weight was reduced to 73 and 85% using L. casei CRL 431 and L. rhamnosus CRL 1224, respectively. The pH decrease in mixed cultures when the fungal mycelial dry weight is reduced may play an important role in inhibition. The number of viable bacteria was variably affected by fungal growth. These results indicate that L. casei CRL 431 and L. rhamnosus CRL 1224 may be useful as potential biocontrol agent against A. flavus.
authors.affiliation: Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000 Tucumán, Argentina. dantejb@yahoo.com.ar
authors.forename: Dante J
authors.initials: DJ
authors.lastname: Bueno
authors.forename: Julio O
authors.initials: JO
authors.lastname: Silva
authors.forename: Guillermo
authors.initials: G
authors.lastname: Oliver
authors.forename: Silvia N
authors.initials: SN
authors.lastname: González
mesh_terms: D000898:Antibiosis; D001231:Aspergillus flavus / Q000254:growth & development*; D003257:Consumer Product Safety; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007780:Lacticaseibacillus casei / Q000502:physiology*; D052201:Lacticaseibacillus rhamnosus / Q000502:physiology*; D013045:Species Specificity