Antifungal Activity of Lactobacillus plantarum and Sage Extract on Aspergillus Fumigatus in Yogurt
American Journal of Biomedical and Life Sciences
Volume 6, Issue 3, June 2018, Pages: 37-42
Received: Jun. 2, 2018; Accepted: Jun. 19, 2018; Published: Jul. 9, 2018
Views 739      Downloads 80
Amal Bakr Shori, Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
Saadyh Albloushi, Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
Article Tools
Follow on us
Aspergillus fumigatus is a common fungus that causes dairy products contamination. The aim of this study was to evaluate in vitro antifungal activity of Lactobacillus plantarum and sage extract on the growth of Aspergillus fumigatus in yogurt during 1, 7, & 14 days of storage at 4°C. Two different groups of yogurt samples were prepared. The first one consisted of the plain yogurt with L. plantarum + A. fumigatus (control), and sage yogurt with L. plantarum + A. fumigatus, and the second group contained plain yogurt + A. fumigatuss (control), and sage yogurt + A. fumigatus. Both groups were investigated for pH, total titratable acidity (TTA), viable cells counts of L. plantarum and inhibition of A. fumigatus growth during refrigerated storage. The pH values of all samples were decreased non-significantly (p>0.05) during storage whereas TTA ranged between 1.6% - 1.7% at the end of storage. The presence of sage in yogurt increased significantly (p<0.05) the viability of L. plantarum compared to control over one week of storage. Sage alone or in a combination with L. plantarum showed moderate growth inhibition of A. fumigatus in yogurt compared to their respective controls. L. plantarum and sage extract could be used as antifungal activity against A. fumigatus in yogurt.
Aspergillus Fumigatus, Yogurt, Probiotics, Lactobacillus plantarum, Salvia Officinalis (Sage)
To cite this article
Amal Bakr Shori, Saadyh Albloushi, Antifungal Activity of Lactobacillus plantarum and Sage Extract on Aspergillus Fumigatus in Yogurt, American Journal of Biomedical and Life Sciences. Vol. 6, No. 3, 2018, pp. 37-42. doi: 10.11648/j.ajbls.20180603.11
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Shori, A. B., Rashid, F., and Baba, A. S. 2018. Effect of the addition of phytomix-3+ mangosteen on antioxidant activity, viability of lactic acid bacteria, type 2 diabetes key-enzymes, and sensory evaluation of yogurt. LWT - Food Sci. Technol. 94: 33-39.
Muniandy, P., Shori, A. B., and Baba, A. S. 2016. Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Pack. Shelf Life, 8: 1-2.
Cebeci, A. and Gürakan, C. 2003. Properties of potential probiotic Lactobacillus plantarum strains. Food Microbiol. 20: 511–518.
Georgieva R., Iliev I., Haertlé T., Chobert J.-M., Ivanova I., and Danova S. 2009. Technological properties of candidate probiotic Lactobacillus plantarum strains. Int. Dairy J. 19: 696–702.
Altay, F., Karbancıoglu-Güler, F., Daskaya-Dikmen, C., and Heperkan, D. 2013. A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristics. Int. J. Food Microbiol. 167: 44–56.
Schnürer, J. and Magnusson, J. 2005. Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci. Technol., 16: 70-78.
Tropcheva, R., Nikolova, D., Evstatieva, Y. and Danova, S. 2014. Antifungal activity and identification of Lactobacilli, isolated from traditional dairy product “katak”. Anaerobe, 28: 78-84.
Sevgi, E. and Tsveteslava, I.-I. 2015. Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour. J. Life Sci., 9: 1-6.
Shori, A. B., and Baba, A. S. 2011. Cinnamomumverum improved the functional properties of bio-yogurts made from camel and cow milks. J Saudi SocAgri Sci. 10(2): 101-107.
Shori, A. B. 2016. Influence of food matrix on the viability of probiotic bacteria: an overview based on dairy and non-dairy beverages. Food Biosci. 13(1): 1-8.
Pundir, R. K., Rana, S., Kashyap, N. and Kaur, A. 2013. Probiotic potential of lactic acid bacteria isolated from food samples: an in vitro study. J. Appl. Pharm. Sci. 3: 085-093.
Bouakline, A., Lacroix, C., Roux, N., Gangneux, J. P., and Derouin, F. 2000. Fungal Contamination of Food in Hematology Units. J ClinMicrobiol. 38(11): 4272–4273.
Qnais, E. Y., Abu-Dieyeh, M., Abdulla, F. A., and Abdalla, S. S. 2010. The antinociceptive and anti-inflammatory effects of Salvia officinalis leaf aqueous and butanol extracts. Pharm Biol. 48(10):1149-56.
Yang, Z., Kitano, Y., Chiba, K., Shibata, N., Kurokawa, H., and Doi, Y., 2001. Synthesis of variously oxidized abietanediterpenes and their antibacterial activities against MRSA and VRE. Bioorg Med Chem. 9: 347-356.
Abd-Elmageed, M. A. M. and Hussein, B. A., 2008. Cytotoxicity and antimicrobial activity of Salvia officinalis L. flowers. Sudan J. Med. Sci. 3: 127-130.
Lima, C. F., Andrade, P. B., Seabra, R. M., Fernandes-Ferreira, M., and Pereira-Wilson, C., 2005. The drinking of a Salvia officinalis infusion improves liver antioxidant status in mice and rats. J Ethnopharmacol, 97: 383–389.
Baricevic, D., Sosa, S., Della, L. R., Tubaro, A., Simonovska, B., Krasna, A., and Zupancic, A., 2001. Topical antiinflammatory activity of Salvia officinalis L. leaves: The relevance of ursolic acid. J Ethnopharmacol, 75: 125-132.
Akkol, E. K., Goger, F., Kosar, M., and Baser, K. H. C., 2008. Phenolic composition and biological activities of Salvia halophila and Salvia virgata from Turkey. Food Chem, 108: 942-949.
Tada, M., Okuna, K., Chiba, K., Ohnishia, E., and Yoshiia, T., 1994. Antiviral diterpenes from Salvia officinalis. Phytochemistry, 35: 539-541.
Smidling, D., Mitic-Culafic, D., Vukovic-Gacic, B., Simic, D., and Knezevic-Vukcevic, J., 2008. Evaluation of antiviral activity of fractionated extracts of Sage Salvia officinalis L (Lamiaceae). Arch BiolSci Belgrade, 60: 421–429.
Fiore, G., Nencini, C., Cavallo, F., Capasso, A., Bader, A., Giorgi, G., and Micheli, L., 2006. In vitro antiproliferative effect of six Salvia species on human tumor cell lines. Phytother Res, 20: 701-703.
Aşkun, T., Başer, K. H. C., Tümen, G., and Kürkçüoğlu, M., 2010. Characterization of essential oils of some Salvia species and their antimycobacterialactivities. Turk J Biol, 34: 89-95.
Xavier C. P., Lima C. F., Fernandes-Ferreira M., and Pereira-Wilson C. 2009. Salvia fruticosa, Salvia officinalis, and rosmarinic acid induce apoptosis and inhibit proliferation of human colorectal cell lines: the role in MAPK/ERK pathway. Nutr Cancer. 61: 564–571.
Shori, A. B., and Baba, A. S. 2012. Viability of lactic acid bacteria and sensory evaluation in Cinnamomumverum and Allium sativum-bio-yogurts made from camel and cow milk. J. Assoc. Arab Univer. Basic Appl. Sci., 11(1): 50–55.
Shori, A. B. 2013. Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk. J TaibahUniv Sci. 7(4): 202-208.
Shori, A. B. 2013. Nutritional and therapeutical values of chickpea water extract enriched yogurt made from cow and camel milk. Am. J. Drug Discov. Develop., 3(2): 47-59.
Chukwuemeka, O. N., and Ibe, S. N. 2013. Effect of storage temperature on shelf-life of yogurt-like product from soybean (Glycine max). Scientia Africana, 12(1).
Kerdudo, A., Burger, P., Merck, F., Dingas, A., Rolland, Y., Michel, T., and Fernandez, X. 2016. Development of a natural ingredient – Natural preservative: A case study. ComptesRendusChimie. 19(9): 1077-1089.
Davidson, P. 2001. Chemical Preservatives and Naturally Antimicrobial Compounds citCelikel, N. and Kavas, G., 2008, Antimicrobial Properties of Some Essential Oils Against Some Pathogenic Microorganisms. Czech J. Food Sci, 26: 174-181.
Kachouri, F., Ksontini, H. and Hamdi, M. 2014. Removal of Aflatoxin B1 and Inhibition of Aspergillusflavus Growth by the Use of Lactobacillus plantarum on Olives. J. food protect. 77: 1760-1767.
Shori, A. B., and Baba, A. S. 2014a. Comparative antioxidant activity, proteolysis and in vitro α-amylase and α-glucosidase inhibition of Allium sativum-yogurts made from cow and camel milk. J. Saudi Chem. Soc. 18(5): 456-463.
Bachir, R. G., Benattouche, Z., Bevilacqua, A., Corbo, M. R., Sinigaglia, M., and Pignatiello, S. 2016. Antimicrobial Activity of Extracts from Salvia officinalis L on some Bacteria and Yeast. 5: 31-35.
Shori, A. B., and Baba, A. S. 2014. Survival of Bifidobacteriumbifidum in cow- and camel- milk yogurts fortified with Cinnamomumverum and Allium sativum. Journal of the J Assoc Arab Univ Basic ApplSci, 18: 7-11.
Baba, A. S., Najarian, A., Shori, A. B., Lit, K. W., and Keng, G. A. 2014. In vitro inhibition of key enzymes related to diabetes and hypertension in Lyciumbarbarum-yogurt. Arab J. Sci. Eng., 39(7): 5355–5362.
Muniandy, P.; Shori, A. B., and Baba, A. S., 2017. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated storage. J. Assoc. Arab Univer. Basic Appl. Sci., 22: 26-30.
Shori, A. B. 2015. The potential applications of probiotics on dairy and non-dairy foods focusing on viability during. Biocata. Agri. Biotechnol., 4: 423–431.
Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Ccorsettiand, A., and Gobbetti, M. 2000. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strains 21B. Appl. Environ. Microbiol., 66:4084–4090.
Magnusson, J., Storm, K., Roos, S., Sjogren, J., and Schnurer, J. 2003. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiol. Lett. 219:129 – 135.
Bokhari, F. M., Alenisan, M. A., Shori, A. B. 2018. Effect of probiotic bacteria on the growth and mycotoxin production of two toxigenic fungi. Int. J. Curr. Res. 10(4): 68209-68215.
Abu-Darwish, M. S., Cabral, C., Ferreira, I. V., Gonçalves, M. J., Cavaleiro, C., Cruz, M. T., Al-bdour, T. H., and Salgueiro, L., 2013. "Essential oil of common sage (salvia officinalis l.) fromjordan: Assessment of safety in mammalian cells and its antifungal and anti-inflammatory potential." BioMed Res. Int. 2013: 9.
Teixeira, B., Marques, A., Ramos, C., Batista, I., Serrano, C., Matos, O., Neng, N. R., Nogueira, J. M. F., Saraiva, J. A., and et al., 2012. European pennyroyal (Menthapulegium) from Portugal: chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil. Ind. Crops Prod. 36: 81–87.
Edris, A. E., Jirovetz, L., Buchbauer, G., Denkova, Z., Slavchev, A., and Stoyanova, A., 2007. Chemical composition, antimicrobial activities and olfactrive evaluation of Salvia officinalis L. (sage) essential oil from Egypt. J Essent Oil Res. 19: 186-189.
El, o. Y., Bouyanzer, A., Majidi, L., Paolini, J., Desjobert, J. M., Costa, J., Chetouani, A., and Hammout, B., 2014. Salvia officinalis essential oil and the extract as green corrosion inhibitor of mild steel in hydrochloric acid. J. Chem. Pharm. Res. 6: 1401-1416.
Ben, H. A., Ben, H. N., Abdelkafi, S., and Hamdi, N., 2013. Essential oil from Artemisia phaeolepis: chemical composition and antimicrobial activities. J Oleo Sci. 62: 973-980.
Viljoen, A. M., Van, V. S. F., Gwebu, T., Demirci, B., and Baser, K. H. C., 2006. The geographical variation and antimicrobial activity of African wormwood (Artemisia afraJacq.) essential oil. J Essent Oil Res. 18: 19-25.
Science Publishing Group
NEW YORK, NY 10018
Tel: (001)347-983-5186