Vol. 4, Issue 12 (2016)
Optimisation of inhibitory activity of lactic acid bacteria against ochratoxin a producing moulds isolated from cocoa using response surface methodology
Author(s): Bertrand Tatsinkou Fossi, Aduni Ufuan Achidi, Bernard Tiencheu, Ebenye Yvone Bille, Gordon Nchanji Takop, Che Mercy Akwanwi, Robert Ndjouenkeu, Samuel Wanji
Abstract: The presence of Ochratoxin A (OTA) in many food commodities is a major health concern due to the toxic effects of OTA on both humans and animals and the community as a whole. The physical and chemical methods put in place for the elimination of ochratoxigenic fungi have not been effective. Thus the bio-control of ochratoxigenic moulds by lactic acid bacteria (LAB) provides a safer alternative to the use of fungicides. This work aims at investigating the optimal conditions for the inhibitory activity of LAB against OTA producing fungi. OTA was quantified in broth using Elisa Kit. Aspergillus carbonarius previously isolated from cocoa was the highest producer of OTA (2.369 ng/ml). The effects of three main factors which influence the inhibitory activity of Lactobacillus plantarum on Aspergillus carbonarius were investigated using the Box Behnken design. Response surface Methodology (RSM) revealed that the maximum inhibitory activity was achieved at temperature of 32.5 oC, pH of 4.0 and cell free LAB supernatant volume of 5 ml.