EVALUATION OF ANTIFUNGAL ACTIVITY OF LACTIC ACID BACTERIA FROM MILLET SLURRY ON SOME SELECTED FUNGI OF CLINICAL IMPORTANCE.
Abstract
ABSTRACT
This study explores the anti fungal efficacy of Lactic Acid Bacteria (LAB) through a comprehensive evaluation. The research aims to elucidate the mechanisms underlying LAB's anti fungal activity, shedding light on its potential applications in food preservation and health.Fungal strains Fusarium spp, Aspergillus niger, Trichophyton tonsurans were used for the purpose of this study. Millet slurry was also used as a source of LAB for the purpose of this study. LAB was isolated from millet slurry using MRS Agar and an anaerobic jar. Gram staining, Biochemical characterization(Indole test, Methyl red test, Catalase test, Sugar fermentation test; Sucrose and Lactose tests.) and antibiotic susceptibility were done on the isolates of LAB. Molecular analyses was also done to identify the isolates of LAB. After identification of LAB, LAB was then challenged with selected anti fungal strains(Fusarium spp, Aspergillus niger, Trichophyton tonsurans ).Results indicate promising anti fungal properties, suggesting the viability of LAB as a natural and sustainable alternative in combating fungal infections.
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