EFFECT OF PH AND HEAT TREATMENT ON ANTIFUNGAL ACTIVITY OF LACTOBACILLUS FERMENTUM TE007, LACTOBACILLUS PENTOSUS G004 AND PEDIOCOCCUS PENTOSACEUS TE010

Abstract

Lactic acid bacteria isolated from Malaysian fermented foods was evaluated for their antifungal activity. L. fermentum Te007 and L. pentosus G004 produced heat stable compounds at 90 and 121 °C while Pediococcus pentosaceus Te010 was heat stable at 90 °C and lost activity at 121 °C. Supernatants of L. pentosus G004 were active at pH between 3 and 7 while P. pentosaceus Te010 active at pH 5 and L. fermentum Te007 active at pH 3 and 7. The mixture of L. pentosus G004 and L. fermentum Te007 supernatants have high inhibition activity. Strains of lactic acid bacteria cells or their supernatants inhibited conidia germination when tested in selected foods indicating that lactic acid bacteria can be use as biopreservative.