title: Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri.
abstract: OBJECTIVE
  The aims of this study were to identify antifungal lactic acid bacteria (LAB) and characterize their activity against the dermatophyte Trichophyton tonsurans.
  
  
  RESULTS
  A total of 165 different LAB were isolated and initially screened for anti-Penicillium expansum activity. Five strains, which exhibited strong inhibitory activity, were then tested against the dermatophyte T. tonsurans DSM12285, where they also caused inhibition as observed by large fungal clearing on agar surface. The strongest inhibition was seen with Lactobacillus reuteri R2. When freeze-dried cell-free supernatant powder from this strain was incorporated in culture medium at concentrations >1%, growth of fungal colony was inhibited. Conidia germination was also inhibited under these conditions as determined by microscopy. The anti-T. tonsurans activity of Lact. reuteri R2 was not affected neither by heat treatment nor by proteolytic treatment using pronase E and proteinase K, indicating that the responsible agent(s) were nonproteinaceous in nature.
  
  
  CONCLUSIONS
  Lactobacillus reuteri R2 was identified as having strong inhibitory activity against the dermatophyte T. tonsurans DSMZ12285.
  
  
  CONCLUSIONS
  LAB are naturally associated with many foods and are well recognized for their biopreservative properties. The use of these and/or their products may well provide alternative safe approaches for the inhibition of dermatophytic fungi.
authors.affiliation: Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland.
authors.forename: J
authors.initials: J
authors.lastname: Guo
authors.forename: A
authors.initials: A
authors.lastname: Mauch
authors.forename: S
authors.initials: S
authors.lastname: Galle
authors.forename: P
authors.initials: P
authors.lastname: Murphy
authors.forename: E K
authors.initials: EK
authors.lastname: Arendt
authors.forename: A
authors.initials: A
authors.lastname: Coffey
mesh_terms: D000818:Animals; D000898:Antibiosis; D001939:Bread / Q000382:microbiology; D002417:Cattle; D002611:Cheese / Q000382:microbiology; D003470:Culture Media; D004269:DNA, Bacterial / Q000235:genetics; D002523:Edible Grain / Q000382:microbiology; D005516:Food Microbiology; D005612:Freeze Drying; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D052200:Limosilactobacillus reuteri / Q000187:drug effects / Q000235:genetics / Q000502:physiology*; D051379:Mice; D010447:Peptide Hydrolases / Q000494:pharmacology; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D013172:Spores, Fungal / Q000254:growth & development; D013552:Swine; D014249:Trichophyton / Q000254:growth & development*
chemical_list: D003470:Culture Media; D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D010447:Peptide Hydrolases