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dc.contributor.authorAhlberg, S.
dc.contributor.authorJoutsjoki, V.
dc.contributor.authorLaurikkala, S.
dc.contributor.authorVarmanen, P.
dc.contributor.authorKorhonen, H.
dc.date.accessioned2016-12-06T14:16:01Z
dc.date.available2016-12-06T14:16:01Z
dc.date.issued2016
dc.identifier.citationAhlberg, S., Joutsjoki, V., Laurikkala, S., Varmanen, P. and Korhonen, H. 2016. Aspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize products. Archives of Microbiology.en_US
dc.identifier.issn0302-8933
dc.identifier.urihttp://hdl.handle.net/10568/78161
dc.description.abstractCertain strains of lactic acid bacteria have been reported to inhibit fungal growth and may so be potential as biocontrol agents. In this study, 171 LAB strains were isolated from traditional fermented Kenyan milk and maize products and tested against aflatoxin-producing A. flavus fungi. The three LAB strains showing highest antifungal activity were identified as Lactobacillus plantarum. None of the strains were able to completely inhibit fungal growth under conditions favorable for fungi and suboptimal for LAB. These conditions probably reduced the growth and metabolic activity of some LAB isolates, as several growth-related aspects like production of antifungal biomolecules and other metabolites contribute to the inhibiting activity. The results suggest that certain LAB strains could be employed in food to control the growth of aflatoxigenic fungi. Further studies to establish the efficacy of the potential LAB strains in fermented products are in progress.en_US
dc.description.sponsorshipMinistry of Foreign Affairs, Finlanden_US
dc.language.isoenen_US
dc.sourceArchives of Microbiologyen_US
dc.subjectDAIRIESen_US
dc.subjectFOOD SAFETYen_US
dc.titleAspergillus flavus growth inhibition by Lactobacillus strains isolated from traditional fermented Kenyan milk and maize productsen_US
dc.description.versionPeer Reviewen_US
dc.typeJournal Articleen_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.subject.ilriDAIRYINGen_US
cg.subject.ilriFOOD SAFETYen_US
cg.identifier.statusLimited Accessen_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationLUKE Natural Resources Institute Finlanden_US
cg.contributor.affiliationUniversity of Helsinkien_US
cg.targetaudienceSCIENTISTSen_US
cg.targetaudienceACADEMICSen_US
cg.fulltextstatusFormally Publisheden_US
cg.identifier.doihttps://dx.doi.org/10.1007/s00203-016-1316-3en_US
cg.isijournalISI Journalen_US
cg.coverage.regionAFRICAen_US
cg.coverage.regionEAST AFRICAen_US
cg.coverage.countryKENYAen_US
cg.contributor.crpAGRICULTURE FOR NUTRITION AND HEALTHen_US


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