Isolation of lactic acid bacteria from grape fruit: Antifungal activities, probiotic properties, and in vitro detoxification of ochratoxin A
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The aim of this study was to isolate lactic acid bacteria from two varieties of grape bunch cultivated in Tunisia (cardinal and red-globe) in order to assess their ability to inhibit the growth of their most widespread contaminant, Aspergillus niger aggrégats and Aspergillus carbonarius. Antifungal activity of 18 isolates was investigated using overlay technique; selected isolates were than identified using 16s rDNA sequence analysis. Isolates with antifungal activities were screened out and studied for their probiotic properties using in vitro tests (tolerance to simulated gastric jus, bile salts, hydrophobicity properties).The most efficient strain was also investigated for its ability to reduce the concentration of ochratoxin A (OTA) on liquid medium. Determination of OTA content in media was released using HPLC analysis. Selected strains (RG7B) (C11C) and (RG8A) showing a good antifungal activities against Aspergillus niger aggrégats and Aspergillus carbonarius were identified as Pediococcus pentosaceus and Lactobacillus plantarum, respectively. Pediococcus pentosaceus (RG7B) showed promising potential probiotic characteristics and had a high ability for OTA removal after 48 h of incubation in both MRS and PBS media. The OTA removal percentage was significantly higher in MRS than in PBS media (84 and 25%, respectively). This study provides evidence for the control of black Aspergillus growth in grape and OTA detoxifying by the use of autochthones LAB strains having antifungal effect and probiotic potential.
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Using lactic acid bacteria with probiotic potential and biopreservation capacity confirms that LAB can be biological agents with high and promising applicability in food safety.
“So, using lactic acid bacteria with probiotic potential and biopreservation capacity confirms that LAB can be biological agents with high and promising applicability in food safety [16].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [16]
Several studies have demonstrated probiotic properties combined with antifungal activity of lactic acid bacteria.
“Several studies have also demonstrated the probiotic properties combined with the antifungal activity of lactic acid bacteria [16,56].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [16]
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Somashekaraiah, R., Mottawea, W., Gunduraj, A., Joshi, U., Hammami, R., & Sreenivasa, M. Y. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.696267 · Cited by 66 · see citing works
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- Authors
- Taroub, B., Salma, L., Manel, Z., Ouzari, H.-I., Hamdi, Z., & Moktar, H.
- Affiliations
- Center of Biotechnogy of Borj Cédria (TN)
- ORCID
- Hamdi, Zohra
- Venue
- Annals of Microbiology
- Published
- 2018-08-08
- Volume
- 69
- Issue
- 1
- Pages
- 17-27
- ISSN
- 0003-4649 (ISSN-L)
- 1590-4261
- 1869-2044
- OpenAlex
- W2885570827
- Cited by
- 57
- References
- 68
- Citations by year
- 2026: 4 · 2025: 8 · 2024: 3 · 2023: 8 · 2022: 16 · 2021: 10 · 2020: 4 · 2019: 3
- FWCI
- 4.00
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Annals of Microbiology (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Plant-Microbe Interactions and Immunity
- Keywords
- lactic acid bacteria, grapes, antifungal activity, probiotic properties, Pediococcus pentosaceus, Lactobacillus plantarum, Aspergillus niger, Aspergillus carbonarius, black rot, autochthonous strains, bile salt tolerance, hydrophobicity
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