Antifungal activity of the fermentation product of herbs by lactic acid bacteria against tinea

Shinsuke Kuwaki, Iichiro Ohhira, Masumi Takahata, Yoshiyuki Murata, Mikiro Tada

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The fermentation product of herbs by lactic acid bacteria (FHL), in which Enterococcus faecalis TH10 predominated, was assayed for antifungal activity against tinea. The antifungal activity of FHL was as high as that of a synthetic fungicide. Autoclaving FHL did not reduce its antifungal activity, whereas neutralizing it did. The results suggested that nonproteinaceous compounds or organic acids in FHL could inhibit the growth of the dermatophyte tinea under low-pH conditions, and that malonic acid and acetic acid could have especially high antifungal activity against tinea.

Original languageEnglish
Pages (from-to)401-405
Number of pages5
JournalJournal of Bioscience and Bioengineering
Volume94
Issue number5
DOIs
Publication statusPublished - 2002

Fingerprint

Fungicides
Tinea
Organic acids
Lactic acid
Acetic acid
Acetic Acid
Fermentation
Lactic Acid
Bacteria
Acids
Arthrodermataceae
Enterococcus faecalis
Growth
malonic acid

Keywords

  • Antifungal activity
  • Enterococcus faecalis
  • Herb
  • Lactic acid bacteria
  • Organic acid
  • Tinea
  • Trichophyton

ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering

Cite this

Antifungal activity of the fermentation product of herbs by lactic acid bacteria against tinea. / Kuwaki, Shinsuke; Ohhira, Iichiro; Takahata, Masumi; Murata, Yoshiyuki; Tada, Mikiro.

In: Journal of Bioscience and Bioengineering, Vol. 94, No. 5, 2002, p. 401-405.

Research output: Contribution to journalArticle

Kuwaki, Shinsuke ; Ohhira, Iichiro ; Takahata, Masumi ; Murata, Yoshiyuki ; Tada, Mikiro. / Antifungal activity of the fermentation product of herbs by lactic acid bacteria against tinea. In: Journal of Bioscience and Bioengineering. 2002 ; Vol. 94, No. 5. pp. 401-405.
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