Synergistic antifungal activity of lactic acid bacteria and essential oil from cinnamon cassia
Loading...
Date
2021-12-13
Journal Title
Journal ISSN
Volume Title
Publisher
University of Oum El Bouaghi
Abstract
In the present investigationeight, fungal strains were isolated from spoiled foods. All fungal isolates were identified on the basis of cultural and microscopic characteristics as AlternariaAlternaria, Aspirgillus flavus, Aspergillusfumigatus, Aspergillusterreus (2 strains), Neosartoryapseudofischeri, Penicilliumexpansum and Penicilliumnotatum. Strains of Lactic acid bacteria (LAB) isolated from Algerian Artisanal products and identified at the molecular level with Essential oil fromcinnamon cassia (CCEO) were utilizedto control the growth of fungal isolates. For the evaluation of this activity, the diffusion technique in Sabouraud agar (well method), determining of the MIC and MFC were employed. All experiments were carried out in replication to verify the reproducibility and reliability of our results. Separate, the strains of LAB and CCEO showed a positive antifungal activity, however in combined the zones of inhibition increased to attaint diameter between 18±0,01 and 32±0,73mm.
This finding could point to the prospect of employing essential oils as alternatives to chemical preservatives, as well as the idea of studying their synergistic activity with numerous bacteria employed as food starters.
Description
Keywords
synergistic effect, antifungal activity, LAB, CCEO.