INHIBITION OF MYCOTOXIN-PRODUCING Aspergillus nomius VSC 23 BY LACTIC ACID BACTERIA AND Saccharomyces cerevisiae

MUÑOZ, ROMINA; ARENA ME; SILVA JULIO; GONZALEZ SN

BRAZILIAN JOURNAL OF MICROBIOLOGY

SOC BRASILEIRA MICROBIOLOGIA

Lugar: Brasil; Año: 2010 vol. 41 p. 1019 - 1026

1517-8382

The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillusnomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, andSaccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, wereassayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of oneof the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of themicroorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition ofthe mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected forits technological properties, showed highest fungal inhibition of the microorganisms assayed. The use ofantifungal LAB with excellent technological properties rather than chemical preservatives would enablethe food industry to produce organic food without addition of chemical substances.Key words: Aspergillus nomius, biocontrol, lactic acid bacteria, food