Formulation of food grade Limosilactobacillus fermentum for antifungal properties isolated from home-made curd.

ABSTRACT: Food spoilage has become a worldwide problem. Limosilactobacillus fermentum LAB212, isolated from home-made curd produces some potent antifungal compounds which can combat a wide range of spoilage and pathogenic fungi by disrupting their cell wall. Dual culture overlay assay and co-culture assay have confirmedly shown the potentiality of the strain. DOWEX50H ⁺ extraction and chemical characterization by high performance liquid chromatography show that lactic acid and acetic acid are playing the key roles in executing the antifungal activity. DPPH scavenging assay proves that the strain also exhibits a good antioxidant activity. After observing all the beneficial features and social need of the chemical preservative free food it is becoming highly prospective to exploite the stra

SUBMITTER: Mandal S 

PROVIDER: S-EPMC10663458 | biostudies-literature | 2023 Nov

REPOSITORIES: biostudies-literature