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- MINIREVIEW] The Potential Hazards of Aspergillus sp. in Foods and Feeds, and the Role of Biological Treatment: A Review
- Sheikh Imranudin Sheikh-Ali , Akil Ahmad , Siti-Hamidah Mohd-Setapar , Zainul Akmal Zakaria , Norfahana Abdul-Talib , Aidee Kamal Khamis , Md Enamul Hoque
- J. Microbiol. 2014;52(10):807-818. Published online October 1, 2014
- DOI: https://doi.org/10.1007/s12275-014-4294-7
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- 16 Crossref
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Abstract
-
The contamination of food and feed by Aspergillus has become
a global issue with a significant worldwide economic
impact. The growth of Aspergillus is unfavourable to the
development of food and feed industries, where the problems
happen mostly due to the presence of mycotoxins, which is a
toxic metabolite secreted by most Aspergillus groups. Moreover,
fungi can produce spores that cause diseases, such as
allergies and asthma, especially to human beings. High temperature,
high moisture, retarded crops, and poor food storage
conditions encourage the growth of mold, as well as
the development of mycotoxins. A variety of chemical, biological,
and physical strategies have been developed to control
the production of mycotoxins. A biological approach,
using a mixed culture comprised of Saccharomyces cerevisiae
and Lactobacillus rhamnosus resulted in the inhibition of the
growth of fungi when inoculated into fermented food. The
results
reveal that the mixed culture has a higher potential (37.08%) to inhibit the growth of Aspergillus flavus (producer of Aflatoxin) compared to either single culture, L. rhamnosus NRRL B-442 and S. cerevisiae, which inhibit the growth by 63.07% and 64.24%, respectively. -
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