Identification of Molds with Antimicrobial Properties against Escherichia coli from Selected Fermented Food Products of Central Luzon

Abstract

Fermented foods are popular commodities in the Philippines. To increase awareness regarding the safety of consuming fermented food products, it is important to study the microflora of fermented foods. This is crucial in determining whether the microorganisms thriving in fermented foods are beneficial or harmful to human health. This study aimed to isolate, characterize and identify molds from fermented food products from selected provinces of Central Luzon with antimicrobial properties against Escherichia coli strain UPCC 1195. Molds isolated from fermented foods were subjected to cultural characterization and antimicrobial screening using a modified agar plug method. Mold isolates with antimicrobial properties against E. coli strain UPCC il95 were identified. From the thirty food samples collected from five selected provinces of Central Luzon, 75 isolates were obtained. One mold isolate, BALI-35, obtained from "'sukang paumbong" collected from the first Dinalupihan Market in Bataan tested positive for antimicrobial properties against E. coli strain UPCC 1195. BAL 1-35 was identified to be Aspergillus ochraceus. In past studies, this particular mold was found to produce ochratoxin A in specific conditions which poses a potential danger to consumers. However, several findings claimed that toxin production may be inhibited by other food- bome microorganism and environmental conditions. Despite the fact that conditions of "sukang paumbong" support lower ochratoxin production, the presence of Aspergillus ochraceus in "sukang paumbong" warrant us to suggest this mold poses potential harm to consumers.