The antimicrobial activity of lactobacilli (Lactobacillus brevis, L. fermentum and L. plantarum) isolated and characterised from
spontaneously fermented maize meal (fermentation time 72 h; pH 3.98) was examined using three pathogenic organisms.
Enterotoxigenic Escherichia coli, toxigenic Aspergillus flavus and Aspergillus parasiticus were inhibited by antimicrobial
constituents produced by the lactobacilli to varying degrees ranging from 0.06 cm to 1.70 cm zones of inhibition. Mixed culture
fermented maize meal produced more antimicrobial constituents as observed by the wider zones of inhibition compared with the
maize meal fermented by single cultures. On the basis of the findings, the use of mixed cultures of lactic acid bacteria, especially
lactobacilli, to produce a variety of antimicrobial substances capable of inhibiting a wide range of food spoilage and pathogenic
organisms is recommended.
PAPER TITLE :ANTIMICROBIAL ACTIVITY OF LACTOBACILLI FROM SPONTANEOUSLY FERMENTED MAIZE MEAL
APPLIED TROPICAL AGRICULTURE | VOLUME 19 NUMBER 1 2014
Paper Details
- Author(s) : Edema M.O.* & Obimakinde, O.A.
- Abstract:
