Antifungal activity of lactobacilli isolated from Armenian dairy products: an effective strain and its probable nature

Abstract

Abstract Different strains of lactobacilli isolated from Armenian dairy products (matsoun, sour cream and different types of cheeses), were studied for antifungal activity. Lactobacillus rhamnosus MDC 9661 strain was shown to have inhibitory activity against Penicillium aurantioviolaceum and Mucor plumbeus growth. Bacterial cell-free supernatant didn’t show antifungal activity. The L. rhamnosus antifungal activity was stable to the wide range of pH from 3 to 10. This activity was high after treatment with both low temperature (− 30 °C) and lysozyme and with ultrasound. However, it was sensitive to high temperature from 45 to 80 °C and proteolytic enzymes. The results suggest the proteinaceous nature of L. rhamnosus antifungal activity associated with bacterial cell wall. L. rhamnosus MDC 9661 could be recommended as a starter for production of dairy products, functional food and preserving strain in food production.

Keywords

• Lactobacilli
• Antifungal activity
• External factors
• Cell wall
• Antifungal protein nature