Isolation Acinetobacteria spp. from frozen food and study them effects on some pathogenic fungi

Subject Areas : Food Microbial Contamination

fatemeh  shahdadi ¹ (food science department/faculty of agriculture/university of jiroft/jiroft/Iran)
sedigheh  kariminejad ² (Department of microbiology/Islamic azad university, Jiroft branch/ Jiroft/Iran)

Received: 2019-08-15 Accepted : 2019-11-15 Published : 2020-09-22

Keywords: Aspergillus flavus, Aspergillus niger, Acinetobacter, frozen foods,

Abstract :

In recent years, producing new antifungal drugs has been considered due to the resistance of fungal toxins and their pathogenicity. In this research, the effect of inhibitory growth of Acinetobacter isolated from frozen foods against pathogenic fungi of Aspergillus niger (A.niger) and A. flavus has been investigated. A total of 15 frozen food samples were collected from Jiroft city stores and tested for isolation and identification of potential Acinetobacter. A total of 28 bacterial isolates were obtained from frozen food that, from these, two isolates were identified Acinetobacter by biochemical methods. These bacteria were isolated from frozen hamburger and vegetables. The pathogenic fungi of Aspergillus niger and A. flavus were prepared from the center of the Iranian fungus and bacterial collection center. Then, the antagonistic effects of two isolates of Acinetobacter on these fungi were investigated. The results showed no inhibition of A. niger growth by two isolates of Acinetobacter isolated from frozen hamburger and vegetables, but isolates of frozen vegetables showed an inhibitory effect on A. flavus, and its inhibition zone was 11 mm. Finally, the inhibitory bacteria were selected for molecular identification. Based on the results of sequencing blast and phylogenetic tree drawing, the isolate studied was Acinetobacter baumannii.