Antimicrobial Activity of Bifidobacterium breve against Aspergillus flavus and its Control in Fresh Fermented Sausage

Eldeep GSS^* and Mokhtar SM

Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt

*Corresponding Author : Saeed Eldeep GS
Lecturer at Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt
Tel: +201000353547
E-mail: gehadeldeeb@yahoo.co.uk

Received: May 14, 2018 Accepted:January 11, 2019 Published: January 18, 2019

Citation: Eldeep GSS, Mokhtar SM (2019) Antimicrobial Activity of Bifidobacterium breve against Aspergillus flavus and its Control in Fresh Fermented Sausage. J Food Nutr Disor 8:1. doi: 10.4172/2324-9323.1000255

Antimicrobial activities of Bifidobacterium breve (B. breve) strain producing organic acids and antimicrobial compounds like inhibitory substance against Aspergillus flavus (A. flavus) were performed using minimum inhibitory concentration (MIC) and antifungal activity of B. breve supernatant, also the metabolites analyzed using HPLC. The data shows that B.breve produced 17 amino acids, in addition to acetic, lactic and formic acid during incubation time. Organic acids and antimicrobial compounds of B. breve showed fungicidal and fungi static activities against A. flavus. Data showed that level of B. breve 107 CFU/ml had an inhibitory effect on A. flavus spores at pH 4.8. Samples of fermented sausage showed reduction in aflatoxin content when incorporated of B. breve into starter culture. Antifungal activity of B. breve against A. flavus was found to be negligible, B. breve could be used asbiological control agent in some meat products to control mold growth and production of aflatoxin.