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dc.contributor.author
Gamba, Raul Ricardo
dc.contributor.author
de Antoni, Graciela Liliana
dc.contributor.author
León Peláez, Angela Maria
dc.date.available
2018-06-19T18:42:45Z
dc.date.issued
2016-05
dc.identifier.citation
Gamba, Raul Ricardo; de Antoni, Graciela Liliana; León Peláez, Angela Maria; Whey permeate fermented with kefir grains shows antifungal effect against Fusarium graminearum
; Cambridge University Press; Journal of Dairy Research; 83; 2; 5-2016; 249-255
dc.identifier.issn
0022-0299
dc.identifier.uri
http://hdl.handle.net/11336/49380
dc.description.abstract
The objective of the work reported here was to study the antifungal capability of cell-free supernatants obtained from whey permeates after fermentation by the kefir grains CIDCA AGK1 against Fusarium graminearum growth and zearalenone (ZEA) production. The assays were performed in order to study the conidial germination inhibition -in liquid media- and the effect on fungal growth rate and the Latency phase -in solid media. We observed that fermented supernatants of pH 3·5 produced the highest percentages of inhibition of conidial germination. The dilution and, particularly, alkalinisation of them led to the gradual loss of antifungal activity. In the fungal inhibition assays on plates we found that only the highest proportion of supernatant within solid medium had significant antifungal activity, which was determined as fungicidal. There was no ZEA biosynthesis in the medium with the highest proportion of supernatant, whereas at lower concentrations, the mycotoxin production was strain-dependent. From the results obtained we concluded that kefir supernatants had antifungal activity on the F. graminearum strains investigated and inhibited mycotoxin production as well, but in a strain-dependent fashion. The present work constitutes the first report of the effect of the products obtained from the kefir-grain fermentation of whey permeates - a readily available by-product of the dairy industry - on F. graminearum germination, growth, and toxin production.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Cambridge University Press
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Fungal Inhibition
dc.subject
Fusarium Graminearum
dc.subject
Kefir
dc.subject
Whey Permeate
dc.subject
Zearalenone
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Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Whey permeate fermented with kefir grains shows antifungal effect against Fusarium graminearum
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-06-19T16:55:14Z
dc.journal.volume
83
dc.journal.number
2
dc.journal.pagination
249-255
dc.journal.pais
Reino Unido
dc.journal.ciudad
Cambridge
dc.description.fil
Fil: Gamba, Raul Ricardo. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: de Antoni, Graciela Liliana. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina
dc.description.fil
Fil: León Peláez, Angela Maria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Journal of Dairy Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1017/S0022029916000121
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.cambridge.org/core/journals/journal-of-dairy-research/article/whey-permeate-fermented-with-kefir-grains-shows-antifungal-effect-against-fusarium-graminearum/BD4FBF4859F9EAB5B9A7D9E43F7B154A
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