Volume 12, Issue 3 (September 2025)
J. Food Qual. Hazards Control 2025, 12(3): 171-182 |
Back to browse issues page
Ethics code: Not applicable.
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Onipede G, Omodara E, Sanni A. Antifungal Activity of Lactobacillus plantarum and Lactobacillus fermentum Isolated from Agadagidi and Ogi against Spoilage Fungi of Plantain. J. Food Qual. Hazards Control 2025; 12 (3) :171-182
URL: http://jfqhc.ssu.ac.ir/article-1-1244-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1244-en.html
Department of Microbiology, Federal University of Health Sciences, Ila-Orangun, Nigeria , gbemisola.onipede@fuhsi.edu.ng
Abstract: (44 Views)
Background: There has been an increase in public health concern over post-harvest spoilage fungi in plantain. This study aimed to explore the role of Lactic Acid Bacteria (LAB) from fermented foods against spoilage fungi of plantain.
Methods: Seventy-five LAB were isolated from agadagidi and ogi between February and April 2021. Cell-Free Supernatants (CFS) of the broth cultures were obtained by centrifugation. Spoilage fungi were obtained from plantain with visible mould growth. Initial screening of the LAB isolates for antifungal activities was carried out using the agar overlay method. The agar well diffusion method was used to assay the inhibitory spectrum of the CFS. Data obtained for the inhibition diameters were analysed using descriptive statistics (IBM SPSS 22). LAB isolates with the highest antifungal activity were assessed for their safety via the DNase, gelatinase, and haemolysis tests, and were identified by 16S rRNA sequencing.
Results: Twenty-six LAB isolates exhibiting antifungal activity were obtained from the samples. The isolated spoilage fungi included Aspergillus flavus, Fusarium oxysporum, Fusarium verticilliodes, Penicillium sp, and Rhizopus sp. Nine of the 26 LAB isolates produced inhibition zones >14 mm in diameter. The CFS of isolate 5AG8 had antifungal activity against the spores of A. flavus, F. oxysporum, and Penicillium sp. The CFS of isolate AG1 inhibited the mycelial growth of F. verticilliodes and Penicillium sp, while the CFS of isolate OP was active against the spores of A. flavus and Penicillium sp. None of the isolates tested positive in the safety assessment tests. The isolates were identified as Lactobacillus plantarum OP, L. plantarum AG1, and Lactobacillus fermentum 5AG8.
Conclusion: This study revealed that LAB strains from agadagidi and ogi are safe for use in food matrices and their metabolites can be used in the control of spoilage fungi in plantain.
DOI: 10.18502/jfqhc.12.3.19781
Methods: Seventy-five LAB were isolated from agadagidi and ogi between February and April 2021. Cell-Free Supernatants (CFS) of the broth cultures were obtained by centrifugation. Spoilage fungi were obtained from plantain with visible mould growth. Initial screening of the LAB isolates for antifungal activities was carried out using the agar overlay method. The agar well diffusion method was used to assay the inhibitory spectrum of the CFS. Data obtained for the inhibition diameters were analysed using descriptive statistics (IBM SPSS 22). LAB isolates with the highest antifungal activity were assessed for their safety via the DNase, gelatinase, and haemolysis tests, and were identified by 16S rRNA sequencing.
Results: Twenty-six LAB isolates exhibiting antifungal activity were obtained from the samples. The isolated spoilage fungi included Aspergillus flavus, Fusarium oxysporum, Fusarium verticilliodes, Penicillium sp, and Rhizopus sp. Nine of the 26 LAB isolates produced inhibition zones >14 mm in diameter. The CFS of isolate 5AG8 had antifungal activity against the spores of A. flavus, F. oxysporum, and Penicillium sp. The CFS of isolate AG1 inhibited the mycelial growth of F. verticilliodes and Penicillium sp, while the CFS of isolate OP was active against the spores of A. flavus and Penicillium sp. None of the isolates tested positive in the safety assessment tests. The isolates were identified as Lactobacillus plantarum OP, L. plantarum AG1, and Lactobacillus fermentum 5AG8.
Conclusion: This study revealed that LAB strains from agadagidi and ogi are safe for use in food matrices and their metabolites can be used in the control of spoilage fungi in plantain.
DOI: 10.18502/jfqhc.12.3.19781
Keywords: Antifungal Agents, Aspergillus flavus, Fermented Foods, Lactobacillus plantarum, Penicillium, Public Health
Type of Study: Original article |
Subject:
Special
Received: 24/08/11 | Accepted: 25/08/25 | Published: 25/09/30
Received: 24/08/11 | Accepted: 25/08/25 | Published: 25/09/30
References
1. Abdelkader M., Chihib N.E., Abdelkader D.B., Naima N.A., Jean P.H. (2009). Antibacterial activity of some lactic acid bacteria isolated from an Algerian dairy product. Journal of Environmental and Public Health. 1-6. [DOI: 10.1155/2009/678495]
2. Abdu M.M., Rashid S., Beatrice K. (2024). Determination of aflatoxin level in stored maize flour and risk of exposure from consumption of aflatoxin contaminated meal in boarding school. International Journal of Microbiology and Biotechnology. 9: 7-14. [DOI: 10.11648/ijmb.20240901.12]
3. Abiodun-Solanke A.O., Falade K.O. (2010). A review of the uses and methods of processing banana and plantain (Musa spp.) into storable food products. Journal of Agricultural Research and Development. 9. [DOI: 10.4314/jard.v9i2.66815]
4. Ajayi A.O. (2016). Microbiological quality of plantain (musa paradisiacal). Nigerian Journal of Microbiology. 30: 3611-3618.
5. Al-Hindi R.R., Al-Najada A.R., Mohamed S.A. (2011). Isolation and identification of some fruit spoilage fungi: screening of plant cell wall degrading enzymes. African Journal of Microbiology Research. 5: 443-448. [DOI: 10.5897/AJMR10.896]
6. Amenu D., Bacha K. (2023). Probiotic potential and safety analysis of lactic acid bacteria isolated from Ethiopian traditional fermented foods and beverages. Annals of Microbiology. 73: 37. [DOI: 10.1186/s13213-023-01740-9]
7. Arasu M.V., Jung M.-W., Ilavenil S., Jane M., Kim D.-H., Lee K.-D., Park H.-S., Hur T.-Y., Choi G.-J., Lim Y.-C., Al-Dhabi N.A., Choi K.-C. (2013). Isolation and characterization of antifungal compound from Lactobacillus plantarum KKC-10 from forage silage with potential beneficial properties. Journal of Applied Microbiology. 115: 1172-1185. [DOI: 10.1111/jam.12319]
8. Begley M., Hill C., Gahan C.G.M. (2006). Bile salt hydrolase activity in probiotics. Applied and Environmental Microbiology. 72: 1729-1738. [DOI: 10.1128/AEM.72.3.1729-1738.2006]
9. Beshiru A., Okareh O.T., Chigor V.N., Igbinosa E.O. (2018). Assessment of water quality of rivers that serves as water sources for drinking and domestic functions in rural and urban communities in Edo North, Nigeria. Environmental Monitoring and Assessment. 190:387. [DOI: 10.1007/s10661-018-6771-7]
10. Bin Masalam M.S., Bahieldin A., Alharbi M.G., Al-Masaudi S., Al-Jaouni S.K., Harakeh S.M., Al-Hindi R.R. (2018). Isolation, molecular characterization and probiotic potential of lactic acid bacteria in Saudi raw and fermented milk. Evidence-Based Complementary and Alternative Medicine. 2018: 7970463. [DOI: 10.1155/2018/7970463]
11. Caligiore-Gei P.F., Valdez J.G. (2015). Adjustment of a rapid method for the quantification of Fusarium spp. spore suspensions in plant pathology. Revista Argentina de Microbiología. 47: 152-154. [DOI: 10.1016/j.ram.2015.03.002]
12. Chavan P., Lata K., Kaur T., Rezek Jambrak A., Sharma S., Roy S., Sinhmar A., Thory R., Pal Singh G., Aayush K., Rout A. (2023). Recent advances in the preservation of postharvest fruits using edible films and coatings: a comprehensive review. Food Chemistry. 418: 135916. [DOI: 10.1016/j.foodchem. 2023.135916]
13. Cheesebrough M. (2006). District laboratory practice in tropical countries. 2nd edition. Cambridge University Press, Cambridge, UK. pp: 1-434. [DOI: 10.1017/CBO9780511543470]
14. Chen H., Ju H., Wang Y., Du G., Yan X., Cui Y., Yuan Y., Yue T. (2021). Antifungal activity and mode of action of lactic acid bacteria isolated from kefir against Penicillium expansum. Food Control. 130: 108274. [DOI: 10.1016/j.foodcont.2021.108274]
15. Chuku E.C. (2009). Fungi responsible for the spoilage of plantain (Musa paradisiaca) at different ripening stage. Acta Agronomica Nigeriana. 9: 35-40.
16. Crowley S., Mahony J., van Sinderen D. (2013). Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives. Trends in Food Science and Technology. 33: 93-109. [DOI: 10.1016/j.tifs.2013.07.004]
17. Da Costa R.J., Voloski F.L.S., Mondadori R.G., Duval E.H., Fiorentini Â.M. (2019). Preservation of meat products with bacteriocins produced by lactic acid bacteria isolated from meat. Journal of Food Quality. 4726510. [DOI: 10.1155/2019/4726510]
18. Eni A.O., Oluwawemitan I.A., Solomon O.U. (2010). Microbial quality of fruits and vegetables sold in Sango Ota, Ogun State, Nigeria. African Journal of Food Science. 4: 291-296.
19. Erika M.T., Andrea K.B., Tamás F., Balázs V., Rita S., Károly M. (2013). Practical microbiology. Eötvös Loránd University, Budapest, Hungary. pp: 1-222. URL: https://ttk.elte.hu/dstore/document/893/book.pdf.
20. Hasegawa M., Kishino H., Yano T. (1985). Dating the human-ape split by a molecular clock of mitochondrial DNA. Journal of Molecular Evolution. 22: 160-174. [DOI: 10.1007/BF02101694]
21. Honfo F.G., Kayodé A.P.P., Coulibaly O., Tenkouano A. (2007). Relative contribution of banana and plantain products to the nutritional requirements for iron, zinc and vitamin A of infants and mothers in Cameroon. Fruits. 62: 267-277. [DOI: 10.1051/fruits:2007023]
22. Huan Y., Kong Q., Mou H., Yi H. (2020). Antimicrobial peptides: classification, design, application and research progress in multiple fields. Frontier in Microbiology. 11: 582779. [DOI: 10.3389/fmicb.2020.582779]
23. International Institute of Tropical Agriculture (IITA). (2000). Improving plantain and banana based. International Institute of Tropical Agriculture Annual Report. 13-14. URL: https:// www.iita.org/wp-content/uploads/2016/04/Annual-Report-2000-full-version.pdf.
24. Jeong S.-G., Kim H.M., Lee M., Yang J.E., Park H.W. (2023). Use of vegetable waste as a culture medium ingredient improves the antimicrobial and immunomodulatory activities of Lantiplantibacillus plantarum Wikim0125 isolated form kimchi. Journal of Microbiology and Biotechnology 33: 75-82. [DOI: 10.4014/jmb.2210.10049]
25. Kivanc M., Kivanc S.A., Pektas S. (2014). Screening of lactic acid bacteria for antifungal activity against fungi. Journal of Food Processing and Technology. 5: 1-4. [DOI: 10.4172/2157-7110.1000310]
26. Kumar S., Stecher G., Li M., Knyaz C., Tamura K. (2018). MEGA X: molecular evolutionary genetics analysis across computing platforms. Molecular Biology and Evolution. 35: 1547-1549. [DOI: 10.1093/molbev/msy096]
27. Lahiri D., Nag M., Sarkar T., Ray R.R., Shariati M.A., Rebezov M., Bangar S.P., Lorenzo J.M., Domínguez R. (2021). Lactic Acid Bacteria (LAB): autochthonous and probiotic microbes for meat preservation and fortification. Foods. 11: 2792. [DOI: 10.3390/foods11182792]
28. Liu J., Huang R., Song Q., Xiong H., Ma J., Xia R., Qiao J. (2021). Combinational antibacterial activity of nisin and 3-phenyllactic acid and their co-production by engineered lactococcus lactis. Frontiers in Bioengineering and Biotechnology. 9: 612105. [DOI: 10.3389/fbioe.2021.612105]
29. Luz C., Saladino F., Lusiano F.B., Mañes J., Meca G. (2017). Invitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum. LWT - Food Science and Technology. 81: 128-135. [DOI: 10.1016/j.lwt.2017.03.053]
30. Ma H., Difazio S. (2008). An efficient method for purification of PCR products for sequencing. Biotechniques. 44: 921-923. [DOI: 10.2144/000112809]
31. Mafe A.N., Edo G.I., Makia R.S., Joshua O.A., Akpoghelie P.O., Gaaz T.S., Jikah A.N., Yousif E., Isoje E.F., Igbuku U.A., Ahmed D.S., Essaghah A.E.A., et al. (2024). A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing. Food Chemistry Advances. 5: 100852. [DOI: 10.1016/j.focha.2024.100852]
32. Mani-López E., Arrioja-Bretón D., López-Malo A. (2022). The impacts of antimicrobial and antifungal activity of cell-free supernatants from lactic acid bacteria in vitro and foods. Comprehensive Reviews in Food Science and Food Safety. 21: 604-641. [DOI: 10.1111/1541-4337.12872]
33. Miedes E., Lorences E.P. (2004). Apple (Malus domestica) and tomato (Lycopersicum esculentum) fruits cell wall hemicelluloses and xyloglucan degradation during Penicillium expansum infection. Journal of Agriculture and Food Chemistry. 52: 7957-7963. [DOI: 10.1021/jf048890f]
34. Mogaji K.J., Arotupin D.J., Mogaji O., Arogunjo A.O., Ajayi-Moses O.B., Akinwunmi I.M., Gabriel P.O., Orekoya E.S., Olajesu O.L., Adeleye H.J., Aribisala J.O. (2021). Inherent microorganisms affects the quality of a Nieria fermented beverage “Agadagidi” during production. Asian Food Science Journal. 20: 6-17. [DOI: 10.9734/afsj/2021/v20i730316]
35. Ofosu D.O., Before I., Martinson F., Frimpong G.K., Asare I.K., Darfour B. (2023). Pre-harvest and post-harvest practices along the plantain (Musa spp. AAB) fruit value chain in Ghana that predispose them to ripening. Ghana Journal of Agricultural Science. 58: 75–82.
36. Okafor S.E., Eni A.O. (2018). Microbial quality and the occurrence of aflatoxins in plantain/yam and wheat flours in Ado-Odo Ota. Earth and Environmental Science. 210: 1-22. [DOI: 10.1088/1755-1315/210/1/012017]
37. Olutiola P.O., Famurewa, O., Suntay, H.G. (1991). An introduction to general microbiology: a practical approach. Hygiene Institut der Universitat Heidelberg.
Heidelberg. URL: https://www.scirp.org/reference/referencespapers?referenceid=561804.
38. Onipede G., Aremu B., Sanni A., Babalola O. (2020). Molecular study of the phytase gene in lactic acid bacteria isolated from Ogi and Kunun-zaki, African fermented cereal gruel and beverage. Applied Food Biotechnology. 7: 49-60. [DOI: 10.22037/afb.v7i1.25909]
39. Oriola O., Boboye B., Adetuyi O. (2017). Microorganisms associated with the production of a Nigerian fermented beverage, ‘Agadagidi’. Microbiology Research Journal International. 20: 1-9. [DOI: 10.9734/MRJI/2017/32654]
40. Oyewole O.F., Maria C.O., Tope P.S., Funmi O.O. (2018). In vitro study of potential probiotic lactic acid bacteria isolated from the gut of chickens in Abeokuta, Nigeria. Alexandria Journal of Veterinary Science. 58: 73-84. [DOI: 10.5455/ajvs.290499]
41. Petrikkou E., Rodrı́guez-Tudela J.L., Cuenca-Estrella M., Gomez A., Molleja A., Mellado E. (2001). Inoculum standardization for antifungal susceptibility testing of filamentous fungi pathogenic for humans. Journal of Clinical Microbiology. 39: 1345-1347. [DOI: 10.1128/JCM.39.4.1345-1347.2001]
42. Ramudingana P., Mamphogoro T.P., Kamutando C.N., Maboko M.M., Modika K.Y., Moloto K.W., Thantsha M.S. (2024). Antagonistic potential of endophytic fungal isolates of tomato (Solanum lycopersicum L.) fruits against post-harvest disease-causing pathogens of tomatoes: An in vitro investigation. Fungal Biology. 128: 1847-1858. [DOI: 10.1016/j.funbio.2024.05.006]
43. Rios Covian D., Ruas-Madiedo P., Margolles A., Gueimonde M., De Los Reyes- Gavilán C.G., Salazar N. (2016). Intestinal short chain fatty acids and their link with diet and human health. Frontiers in Microbiology. 7: 185. [DOI: 10.3389/fmicb. 2016.00185]
44. Robinson J.C., Anderson T., Eckstein K. (1992). The influence of functional leaf removal at flower emergence on components of yield and photosynthetic compensation in banana. Journal of Horticultural Science. 67: 403-410. [DOI: 10.1080/00221589. 1992.11516265]
45. Rose-Monde M., Séverin K.K.A., Lessoy Z., Edwige A., Koffi Y., Sébastien N.L. (2013). Microbiological safety and quality assessment of a very appreciate traditional ready to eat plantain food, sold in retails markets. African Journal of Microbiology Research. 7: 4123-4129.
46. Rouse S., Harnett D., Vaughan A., Van Sinderen D. (2008). Lactic acid bacteria with potential to eliminate fungal spoilage in foods. Journal of Applied Microbiology. 104: 915-923. [DOI: 10.1111/j.1365-2672.2007.03619.x]
47. Salas M.L., Mounier J., Valence F., Coton M., Thierry A., Coton E. (2017). Antifungal microbial agents for food biopreservation—a review. Microorganisms. 5: 37. [DOI: 10.3390/ microorganisms5030037]
48. Shehata M.G., Badr A.N., El Sohaimy S.A., Asker D., Awad T.S. (2019). Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives. Annals of Agricultural Sciences. 64: 71-78. [DOI: 10.1016/j.aoas.2019.05.002]
49. Silva C.C.G., Silva S.P.M., Ribeiro S.C. (2018). Application of bacteriocins and protective cultures in dairy food preservation. Frontier in Microbiology. 9: 594. [DOI: 10.3389/fmicb.2018.00594]
50. Sofo A., Elshafie H.S., Camele I. (2020). Structural and functional organization of the root system: a comparative study on five plant species. Plants. 9: 1338. [DOI: 10.3390/plants9101338]
51. Strano M.C., Altieri G., Allergra M., Di Renzo G.C., Paterna G., Matera A., Genovese F. (2022). Postharvest technologies of fresh citrus fruit: advances and recent developments for loss reduction during handling and storage. Horticulturae. 8: 612. [DOI: 10.3390/horticulturae8070612]
52. Temilade O.P., Olubukola O.J., Akinkunmi W.A. Rukayat H.O. (2020). Antibacterial sensitivity profile of Lactobacillus sp and characterization of aflatoxin-producing fungi isolated from yam and plantain flour. The International Journal of Biotechnology. 9: 14-23. [DOI: 10.18488/journal.57.2020.91.14.23]
53. Udoh I.P., Eleazar C.I., Ogeneh B.O., Ohanu M.E. (2015). Studies on fungi responsible for the spoilage/deterioration of some edible fruits and vegetables. Advances in Microbiology. 5: 285-290. [DOI: 10.4236/aim.2015.54027]
54. Vida C., Evelyn C.I., Akrofi-Ansah H., Edwina A., Beatrice Q. (2024). Food processing: reducing postharvest losses of plantain through alternative recipe development. Acta Scientific Nutritional Health. 8: 60-66.
55. Wang H., Yan Y., Wang J., Zhang H., Qi W. (2012). Production and characterization of antifungal compounds produced by Lactobacillus plantarum IMAU10014. PLOS ONE. 7: e29452. [DOI: 10.1371/journal.pone.0029452]
56. Zanotti I., Turroni F., Piemontese A., Mancabelli L., Milani C., Viappiani A., Prevedini G., Sanchez B., Margolles A., Elviri L., Franco B., Van Sinderen D., et al. (2015). Evidence for cholesterol lowering activity by Bifidobacterium bifidum PRL2010 through gut microbiota modulation. Applied Microbiology and Biotechnology. 99: 6813-6829. [DOI: 10.1007/s00253-015-6564-7]
57. Zapaśnik A., Sokołowska B., Bryła M. (2022). Role of lactic acid bacteria in food preservation and safety. Foods. 11: 1283. [DOI: 10.3390/foods11091283]
58. Zebboudj N., Yezli W., Hamini-Kadar N., Kihal M., Henni J.E. (2014). Antifungal activity of lactic acid bacteria against Fusarium oxysporum f. sp. albedinis isolated from diseased date palm in South Algeria. International Journal of Biosciences. 5: 99-106. [DOI: 10.22364/eeb.18.02]
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
