ANTIFUNGAL ACTIVITIES OF LACTOBACILLUS PLANTARUM ON SOME FUNGAL PATHOGENS (ASPERGILLUS SPP, RHIZOPUS SPP, CANDIDA SPP)

ABSTRACT

Antifungal activities of Lactobacillus plantarum against some selected fungal pathogens were studied. Lactobacillus plantarum was isolated from decaying tomato fruit while the fungal isolates  Apergillus spp, Rhizopus spp  and Candida spp were isolated from decaying foods and ogi. Identification of the isolates were based on existing taxa in standard manuals. The Lactobacillus plantarum was found to demonstrate antimicrobial activity against all the test organisms but to varying extents. Candida was the least inhibited with inhibition diameter average of 5mm while Rhizopus has an inhibition diameter of 10mm and Aspergillus has the highest inhibition of 12mm.  The demonstrated antifungal activity of the Lactobacillus plantarum was attributed to possible production of organic acid which had adverse effect on the test fungi. The successful use of the Lactobacillus plantarum to control the growth of the fungal pathogens was seen as showing its potential for use in food preservation against spoilage fungi.

TABLE OF CONTENTS

Title page i

Certificate ii

Dedication iii

Acknowledgements iv

Table of Contents v

List of Tables vii

Abstract viii

CHAPTER ONE

1.1 INTRODUCTION 1

CHAPTER TWO

2.0 LITERATURE REVIEW 3

2.1 Lactic Acid Bacteria 3

2.2 Nature of L. plantarum 5

2.3 Metabolism 6

2.4 Uses 6

2.5Antagonistic Nature of L. plantarum 8

2.6 Fungal Pathogens 9

CHAPTER THREE

3.0 Materials and Methods 12

3.1 Materials 12

3.2  Methods                                                             12

3.2.1 Media Used and Preparation         12

3.2.2 Preparation of Sabouraud Dextrose Agar (SDA)   12

3.2.3 Preparation of Man Rogosa Sharp Agar (MRSAgar)  13

3.2.4 Isolation of Test Organisms (Rhizopus, Candida and Aspergillus). 13

3.2.5 Identification of Fungi 14

3.2.6 Isolation of Lactobacillus plantarum 14

3.2.7 Characterization and Identification of Lactobacillu s plantarum 15

3.2.8 Test for Antifungal Ability of L. plantarum 19

CHAPTER FOUR

4.0  Results 20

CHAPTER FIVE

5.0  Discussion, Conclusion and Recommendation 24

5.1 Discussion 24

5.2  Conclusion 25

5.3 Recommendation 25

REFERENCES    26

APPENDIX 35

LIST OF TABLES

Tables Title Pages

 1 -   Characterization of L. plantarum 21

 2. - Characterization of Fungal Isolates   22

 3. - Zone of Inhibition (mm)  of Lactobacillus plantarum

 on Aspergillus spp, Rhizopus spp and Candida spp. 23

CHAPTER ONE

1.1 INTRODUCTION

Lactic acid bacteria (LAB) produce antimicrobial compounds which can be applied as food preservatives (Stiles1996). LAB are known to produce different antimicrobial compounds that are inhibitory to bacteria and fungi Messens and Vugst, (2002) Lindgren and Dobrogosz, (1990). Hassan e tal, (2008); Magnusson et al; (2003), reported that  some LAB such as Lactobacillus plantarum  was found to have inhibitory activity against the growth of  Candida albicans ,Lactobacillus fermentum, Aspergillus niger  and Rhizopus stolonifer.Lactobacillus plantarum as reported by Lavermicocca et al (2003) produced an antifungal compound that can inhibit the growth of both fungi and yeasts. Different LAB isolates (Lactobacillus plantarum, Lactobacithus mesenteroides, Lactococcus lactis)  identified from sourdough inhibit the growth of Penicillium roqueforti and Aspergillus niger and their potential to be used as natural preservatives was suggested by Francesca et al (2009).

The supernatant of a mixture of Lactobacillus spp from commercial silage inoculum was reported to reduce mold growth Gourama and Bullerman (2004).

Most of the antifungal capacity of LAB studied is due to the production of various compounds such as phenyllactic acid, cyclic peptides, fatty acids, acetic acids Lavermicocca et al (2000); Corsetti et al (1998) and Messen and Vugst (2002). The growth of spoilage molds such as Aspergillus, Mucor, Endomyces, Cladosporium, Fusarium and Rhizopus on food and fruits results is a major economic loss, and may be causing serious health hazard (Pitt and Hocking, 1999).

Many chemical preservatives that target fungi  growth in food have been approved and used for many years but consumers are looking and demanding for products without chemical preservatives and still maintain and extend good shelf life and is safe.

Objectives of the Study

The specific objective of the study is to

- To isolate fungal pathogens from tomato

- Determine the antifungal activity of  L. plantarum

- To determine the antifungal effect of L. plantarum on Candida spp.

- To determine the antifungal effect of L.plantarum on Aspergillus spp

- To determine the antifungal effect of L.plantarum on Rhizopus spp.

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