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The potential hazards of Aspergillus sp. in foods and feeds, and the role of biological treatment: a review

Sheikh-Ali, Sheikh Imranudin and Ahmad, Akil and Mohd. Setapar, Siti Hamidah and Zakaria, Zainul Akmal and Abdul-Talib, Norfahana and Khamis, Aidee Kamal and Hoque, Md. Enamul (2014) The potential hazards of Aspergillus sp. in foods and feeds, and the role of biological treatment: a review. Journal of Microbiology, 52 (10). pp. 807-818. ISSN 1225-8873

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Official URL: https://link.springer.com/article/10.1007/s12275-0...


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.

Item Type:Article
Uncontrolled Keywords:saccharomyces cerevisiae, biological treatment
Subjects:H Social Sciences > HV Social pathology. Social and public welfare
Divisions:Chemical Engineering
ID Code:62996
Deposited By: Fazli Masari
Deposited On:03 Oct 2017 07:34
Last Modified:03 Oct 2017 07:34

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