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

doi:10.1007/s12275-014-4294-7

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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 ¹, Akil Ahmad ², Siti-Hamidah Mohd-Setapar ^1,2, Zainul Akmal Zakaria ¹, Norfahana Abdul-Talib ¹, Aidee Kamal Khamis ¹, Md Enamul Hoque ³; Journal of Microbiology 2014;52(10):807-818.
DOI: https://doi.org/10.1007/s12275-014-4294-7
Published online: October 1, 2014

¹Institute of Bio Product Development, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia, ²Center of Lipid Engineering & Applied Research (CLEAR), Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia, ³Bioengineering Research Group, Department of Mechanical, Materials and Manufacturing Engineering; University of Nottingham Malaysia Campus, Semenyih, Selangor, Malaysia¹Institute of Bio Product Development, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia, ²Center of Lipid Engineering & Applied Research (CLEAR), Universiti Teknologi Malaysia, 81310 UTM Johor Bahru, Johor, Malaysia, ³Bioengineering Research Group, Department of Mechanical, Materials and Manufacturing Engineering; University of Nottingham Malaysia Campus, Semenyih, Selangor, Malaysia

Corresponding author: Siti-Hamidah Mohd-Setapar , Tel: +607-5535496,

Received: 19 May 2014 • Revised: 4 August 2014 • Accepted: 5 August 2014

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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.

Keywords: Aspergillus;mycotoxins;Lactobacillus;Saccharomyces cerevisiae;biological treatment

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MINIREVIEW] The Potential Hazards of Aspergillus sp. in Foods and Feeds, and the Role of Biological Treatment: A Review

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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