Introduction and comparison of measurement methods of antifungal properties of lactic acid bacteria in cheese

Subject Areas : Food Science and Technology

حسین Sedaghat ¹ ( - Former M.Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran )
M.H Eskandari ² ( - Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran )
مرضیه Moosavi-Nasab ³ ( Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran. )
S.S Shekarforoush ⁴ ( Professor, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran. )
M.A Hanifpour ⁵ ( Industrial consultant, Pegah Fars Dairy Co. Shiraz, Iran )

Received: 2013-12-24 Accepted : 2014-05-24 Published : 2014-02-20

Keywords: Antifungal, Cheese, Lactic acid bacteria, Microdilution test, Overlay test,

Abstract :

Various laboratory methods have been developed to evaluate the effectiveness of anti-mould effect of lactic acid bacteria. However, most of these investigations have been conducted in culture medium. Due to the occurrence of complex interaction between food components and antimicrobial substances produced by lactic acid bacteria, the result achieved from these studies may be different from those seen in food model. In various studies growth inhibition of molds on the surface of foods are considered as antifungal activity. Consequently, introduction and comparison of efficient methods for evaluation of anti-mould effect of lactic acid bacteria would be helpful. In this study, antifungal activity of lactic acid bacteria inoculated in cheese was estimated using Microdilution method. Pieces of cheese samples were overlaid with molds and the antifungal effect of this bacteria was studied against Aspergillus flavus and Aspergillus parasiticus. All three methods showed the effectiveness of lactic bacteria on mold inhibition. Comparison of the results showed that there was significant positive correlation between antifungal overlay assay and direct growth of mold on cheese, since this two test showed antifungal effect in the same way including interaction between bacteria and mold and also producing antifungal compound.

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