Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture.
Lactic acid bacteria were isolated from four different sourdough bread cultures previously investigated for antifungal activity. A total of 116 isolates were obtained and screened for antifungal activity against a battery of molds. The most inhibitory isolate obtained was identified by API 50 CHL and 16s ribosomal RNA genotyping and found to be Lactobacillus paracasei ssp. tolerans. This isolate completely inhibited the growth of Fusarium proliferatum M 5689, M 5991 and Fusarium graminearum R 4053 compared to controls in a dual agar plate assay.
Hassan
Yousef I
YI
Food Science and Technology Department, University of Nebraska-Lincoln, 349 Food Industry Complex, Lincoln, Nebraska 68583-0919, USA.
Bullerman
Lloyd B
LB
D000898:Antibiosis; D001939:Bread / Q000382:microbiology*; D015169:Colony Count, Microbial; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods; D005670:Fusarium / Q000254:growth & development*; D005838:Genotype; D007778:Lactobacillus / Q000235:genetics / Q000502:physiology*; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D019105:Random Amplified Polymorphic DNA Technique; D013045:Species Specificity
D012336:RNA, Ribosomal, 16S