Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi

Autores
Amieva, María Itatí; Della Vedova, Maria Cecilia; Delfini, Claudio Daniel; Villegas, Liliana Beatriz
Año de publicación
2024
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
In previous studies, the antifungal capacity of kefir, an ancient, fermented beverage, was evaluated. In the present work, 6 strains of fungi isolated from spoiled breads were identified and the antifungal activity of garlic extract against these fungi was evaluated and compared with the antifungal activity of kefir. The kefir beverage was prepared by inoculating a total of 3 g of kefir grains in 30 mL of sterile brown sugar aqueous solution (5 g%). It was incubated at 30°C with an orbital shaker at 140 rpm. The sample was taken after 72 h and the cell-free supernatant (CFS) was obtained by centrifugation at 10,000 x g for 10 minutes. It was sterilized by filtration using a 0.22-micron membrane. The garlic extract was prepared by macerating garlic (8 g) in a mixture of ethanol and water in equal parts. After one week, it was centrifuged at 6000 xg for 20 minutes. The fungi isolated were cultivated into Sabouraud medium for 24 h. The identification was realized by molecular techniques: DNA was obtained using a biologic kit; PCR amplification with universal primers were made; DNA concentration in the PCR products was determined using Epoch (Biotek) and the integrity of the samples was evaluated through 1% agarose gel electrophoresis. The PCR products were sent to CERELA (Tucuman-Argentina) for their purification and sequencing. The sequences were edited with Molecular Evolutionary Genetics Analysis (MEGA v7.0) and were analyzed with BLASTn using NCBI databases. The isolated were identified belong the genus Penicillum, Aspergillus and Paecilomyces. The Minimum Inhibitory Concentration (MIC) was determined for each fungi. Serial dilutions of kefir and garlic were prepared. A volume of 300 µL of each dilution was placed into sterile Eppendorfs containing 620 µL of 2x Sabouraund medium. Each tube was inoculated with 620 µL of spore suspension of 1/100 dilution of an original suspension of OD 600 nm 1.4 of each strain. Spores were obtained from a 7-day-old plate on glucose potato agar. Positive controls (inoculated medium without the addition of kefir or garlic) and negative controls (uninoculated medium with the addition of kefir or garlic) were included. They were cultured for 72 h and observed every 24 h. The results showed that garlic extract has greater antifungal activity than kefir. The most sensitive were fungi of the Penicillium genus, while the strains most resistant to them were Aspergillus niger and Paecilomyces variotii. In future, the synergies and stability over time of kefir and garlic extract will be studied, in order to advance their use as natural preservatives in bread.
Fil: Amieva, María Itatí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Della Vedova, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Delfini, Claudio Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Villegas, Liliana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
XLII Reunión Anual de la Sociedad de Biología de Cuyo
San Luis
Argentina
Sociedad de Biología de Cuyo
Materia
Biopreservation
Bread spoilage
Antifungal activity
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/276837
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/276837
network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungiAmieva, María ItatíDella Vedova, Maria CeciliaDelfini, Claudio DanielVillegas, Liliana BeatrizBiopreservationBread spoilageAntifungal activityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In previous studies, the antifungal capacity of kefir, an ancient, fermented beverage, was evaluated. In the present work, 6 strains of fungi isolated from spoiled breads were identified and the antifungal activity of garlic extract against these fungi was evaluated and compared with the antifungal activity of kefir. The kefir beverage was prepared by inoculating a total of 3 g of kefir grains in 30 mL of sterile brown sugar aqueous solution (5 g%). It was incubated at 30°C with an orbital shaker at 140 rpm. The sample was taken after 72 h and the cell-free supernatant (CFS) was obtained by centrifugation at 10,000 x g for 10 minutes. It was sterilized by filtration using a 0.22-micron membrane. The garlic extract was prepared by macerating garlic (8 g) in a mixture of ethanol and water in equal parts. After one week, it was centrifuged at 6000 xg for 20 minutes. The fungi isolated were cultivated into Sabouraud medium for 24 h. The identification was realized by molecular techniques: DNA was obtained using a biologic kit; PCR amplification with universal primers were made; DNA concentration in the PCR products was determined using Epoch (Biotek) and the integrity of the samples was evaluated through 1% agarose gel electrophoresis. The PCR products were sent to CERELA (Tucuman-Argentina) for their purification and sequencing. The sequences were edited with Molecular Evolutionary Genetics Analysis (MEGA v7.0) and were analyzed with BLASTn using NCBI databases. The isolated were identified belong the genus Penicillum, Aspergillus and Paecilomyces. The Minimum Inhibitory Concentration (MIC) was determined for each fungi. Serial dilutions of kefir and garlic were prepared. A volume of 300 µL of each dilution was placed into sterile Eppendorfs containing 620 µL of 2x Sabouraund medium. Each tube was inoculated with 620 µL of spore suspension of 1/100 dilution of an original suspension of OD 600 nm 1.4 of each strain. Spores were obtained from a 7-day-old plate on glucose potato agar. Positive controls (inoculated medium without the addition of kefir or garlic) and negative controls (uninoculated medium with the addition of kefir or garlic) were included. They were cultured for 72 h and observed every 24 h. The results showed that garlic extract has greater antifungal activity than kefir. The most sensitive were fungi of the Penicillium genus, while the strains most resistant to them were Aspergillus niger and Paecilomyces variotii. In future, the synergies and stability over time of kefir and garlic extract will be studied, in order to advance their use as natural preservatives in bread.Fil: Amieva, María Itatí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Della Vedova, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: Delfini, Claudio Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Villegas, Liliana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaXLII Reunión Anual de la Sociedad de Biología de CuyoSan LuisArgentinaSociedad de Biología de CuyoSociedad de Biología de Cuyo2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/276837Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi; XLII Reunión Anual de la Sociedad de Biología de Cuyo; San Luis; Argentina; 2024; 1-3CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://sbcuyo.org.ar/reuniones-anuales-anteriores/Nacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T13:12:21Zoai:ri.conicet.gov.ar:11336/276837instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 13:12:21.756CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi
title Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi
spellingShingle Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi
Amieva, María Itatí
Biopreservation
Bread spoilage
Antifungal activity
title_short Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi
title_full Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi
title_fullStr Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi
title_full_unstemmed Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi
title_sort Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi
dc.creator.none.fl_str_mv Amieva, María Itatí
Della Vedova, Maria Cecilia
Delfini, Claudio Daniel
Villegas, Liliana Beatriz
author Amieva, María Itatí
author_facet Amieva, María Itatí
Della Vedova, Maria Cecilia
Delfini, Claudio Daniel
Villegas, Liliana Beatriz
author_role author
author2 Della Vedova, Maria Cecilia
Delfini, Claudio Daniel
Villegas, Liliana Beatriz
author2_role author
author
author
dc.subject.none.fl_str_mv Biopreservation
Bread spoilage
Antifungal activity
topic Biopreservation
Bread spoilage
Antifungal activity
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In previous studies, the antifungal capacity of kefir, an ancient, fermented beverage, was evaluated. In the present work, 6 strains of fungi isolated from spoiled breads were identified and the antifungal activity of garlic extract against these fungi was evaluated and compared with the antifungal activity of kefir. The kefir beverage was prepared by inoculating a total of 3 g of kefir grains in 30 mL of sterile brown sugar aqueous solution (5 g%). It was incubated at 30°C with an orbital shaker at 140 rpm. The sample was taken after 72 h and the cell-free supernatant (CFS) was obtained by centrifugation at 10,000 x g for 10 minutes. It was sterilized by filtration using a 0.22-micron membrane. The garlic extract was prepared by macerating garlic (8 g) in a mixture of ethanol and water in equal parts. After one week, it was centrifuged at 6000 xg for 20 minutes. The fungi isolated were cultivated into Sabouraud medium for 24 h. The identification was realized by molecular techniques: DNA was obtained using a biologic kit; PCR amplification with universal primers were made; DNA concentration in the PCR products was determined using Epoch (Biotek) and the integrity of the samples was evaluated through 1% agarose gel electrophoresis. The PCR products were sent to CERELA (Tucuman-Argentina) for their purification and sequencing. The sequences were edited with Molecular Evolutionary Genetics Analysis (MEGA v7.0) and were analyzed with BLASTn using NCBI databases. The isolated were identified belong the genus Penicillum, Aspergillus and Paecilomyces. The Minimum Inhibitory Concentration (MIC) was determined for each fungi. Serial dilutions of kefir and garlic were prepared. A volume of 300 µL of each dilution was placed into sterile Eppendorfs containing 620 µL of 2x Sabouraund medium. Each tube was inoculated with 620 µL of spore suspension of 1/100 dilution of an original suspension of OD 600 nm 1.4 of each strain. Spores were obtained from a 7-day-old plate on glucose potato agar. Positive controls (inoculated medium without the addition of kefir or garlic) and negative controls (uninoculated medium with the addition of kefir or garlic) were included. They were cultured for 72 h and observed every 24 h. The results showed that garlic extract has greater antifungal activity than kefir. The most sensitive were fungi of the Penicillium genus, while the strains most resistant to them were Aspergillus niger and Paecilomyces variotii. In future, the synergies and stability over time of kefir and garlic extract will be studied, in order to advance their use as natural preservatives in bread.
Fil: Amieva, María Itatí. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Della Vedova, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Delfini, Claudio Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Villegas, Liliana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
XLII Reunión Anual de la Sociedad de Biología de Cuyo
San Luis
Argentina
Sociedad de Biología de Cuyo
description In previous studies, the antifungal capacity of kefir, an ancient, fermented beverage, was evaluated. In the present work, 6 strains of fungi isolated from spoiled breads were identified and the antifungal activity of garlic extract against these fungi was evaluated and compared with the antifungal activity of kefir. The kefir beverage was prepared by inoculating a total of 3 g of kefir grains in 30 mL of sterile brown sugar aqueous solution (5 g%). It was incubated at 30°C with an orbital shaker at 140 rpm. The sample was taken after 72 h and the cell-free supernatant (CFS) was obtained by centrifugation at 10,000 x g for 10 minutes. It was sterilized by filtration using a 0.22-micron membrane. The garlic extract was prepared by macerating garlic (8 g) in a mixture of ethanol and water in equal parts. After one week, it was centrifuged at 6000 xg for 20 minutes. The fungi isolated were cultivated into Sabouraud medium for 24 h. The identification was realized by molecular techniques: DNA was obtained using a biologic kit; PCR amplification with universal primers were made; DNA concentration in the PCR products was determined using Epoch (Biotek) and the integrity of the samples was evaluated through 1% agarose gel electrophoresis. The PCR products were sent to CERELA (Tucuman-Argentina) for their purification and sequencing. The sequences were edited with Molecular Evolutionary Genetics Analysis (MEGA v7.0) and were analyzed with BLASTn using NCBI databases. The isolated were identified belong the genus Penicillum, Aspergillus and Paecilomyces. The Minimum Inhibitory Concentration (MIC) was determined for each fungi. Serial dilutions of kefir and garlic were prepared. A volume of 300 µL of each dilution was placed into sterile Eppendorfs containing 620 µL of 2x Sabouraund medium. Each tube was inoculated with 620 µL of spore suspension of 1/100 dilution of an original suspension of OD 600 nm 1.4 of each strain. Spores were obtained from a 7-day-old plate on glucose potato agar. Positive controls (inoculated medium without the addition of kefir or garlic) and negative controls (uninoculated medium with the addition of kefir or garlic) were included. They were cultured for 72 h and observed every 24 h. The results showed that garlic extract has greater antifungal activity than kefir. The most sensitive were fungi of the Penicillium genus, while the strains most resistant to them were Aspergillus niger and Paecilomyces variotii. In future, the synergies and stability over time of kefir and garlic extract will be studied, in order to advance their use as natural preservatives in bread.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/276837
Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi; XLII Reunión Anual de la Sociedad de Biología de Cuyo; San Luis; Argentina; 2024; 1-3
CONICET Digital
CONICET
url http://hdl.handle.net/11336/276837
identifier_str_mv Comparison of the antifungal activity of kefir and garlic extract against bread spoilage fungi; XLII Reunión Anual de la Sociedad de Biología de Cuyo; San Luis; Argentina; 2024; 1-3
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://sbcuyo.org.ar/reuniones-anuales-anteriores/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.coverage.none.fl_str_mv Nacional
dc.publisher.none.fl_str_mv Sociedad de Biología de Cuyo
publisher.none.fl_str_mv Sociedad de Biología de Cuyo
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
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reponame_str CONICET Digital (CONICET)
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instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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