In vitro antifungal activity of lactic acid bacteria low molecular peptides against spoilage fungi of bakery products

2018 ◽  
Vol 68 (9) ◽  
pp. 557-567 ◽  
Author(s):  
Belal J. Muhialdin ◽  
Zaiton Hassan ◽  
Nazamid Saari
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Bakery Products ◽  
Spoilage Fungi ◽  
In Vitro Antifungal Activity

scholarly journals Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.)

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 285
Author(s):  
Fernando H. Ranjith ◽  
Belal J. Muhialdin ◽  
Noor L. Yusof ◽  
Nameer K. Mohammed ◽  
Muhammad H. Miskandar ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Disease Incidence ◽  
Mangifera Indica ◽  
Palm Kernel ◽  
Fungal Growth ◽  
In Vitro Antifungal Activity

Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. Results: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that mango samples that were treated with the disinfectant produced from PKC fermented with L. plantarum and L. fermentum had the lowest disease incidence and disease severity index after 16 days shelf life, as well as the lowest conidial concentration. Furthermore, PKC that was fermented by L. fermentum highly maintained the quality of the mango. Conclusions: lactic acid fermentation of PKC by L. fermentum demonstrated a high potential for use as a natural disinfectant to control C. gloeosporioides and B. theobromae on mango.

scholarly journals Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

2020 ◽  
Vol 8 (12) ◽  
pp. 1895
Author(s):  
Vera Fraberger ◽  
Claudia Ammer ◽  
Konrad J. Domig
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Properties ◽  
Food Additives ◽  
Dual Culture ◽  
Bakery Products ◽  
Gaba Production ◽  
Sourdough Bread ◽  
Increasing Demand

Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic acid bacteria (LAB) isolated from sourdough were screened in vitro for the ability to utilize the typical wheat carbohydrates, for their antimicrobial and functional properties. The dual culture overlay assay revealed varying levels of inhibition against the examined fungi, with Lactiplantibacillus plantarum S4.2 and Lentilactobacillusparabuchneri S2.9 exhibiting the highest suppression against the indicator strains Fusarium graminearum MUCL43764, Aspergillus fumigatus, A. flavus MUCL11945, A. brasiliensis DSM1988, and Penicillium roqueforti DSM1079. Furthermore, the antifungal activity was shown to be attributed mainly to the activity of acids produced by LAB. The antibacillus activity was evaluated by the spot-on-the-lawn method revealing a high inhibition potential of the majority of LAB isolated from sourdough against Bacillus cereus DSM31, B. licheniformis DSM13, B. subtilis LMG7135, and B. subtilis S15.20. Furthermore, evaluating the presence of the glutamate decarboxylase gen in LAB isolates by means of PCR showed a strain dependency of a potential GABA production. Finally, due to improved functional activities, LAB isolated from sourdoughs exhibit promising characteristics for the application as natural preservatives in wheat-based bakery products.

scholarly journals Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould cultures

2021 ◽  
Vol 37 (9) ◽  
Author(s):  
Jatziri Mota-Gutierrez ◽  
Irene Franciosa ◽  
Marianna Ruggirello ◽  
Paola Dolci
Keyword(s):  
Antifungal Activity ◽  
Carbon Sources ◽  
Fungal Growth ◽  
High Water ◽  
Starter Cultures ◽  
Soft Wheat ◽  
Bakery Products ◽  
Safety Properties ◽  
Spoilage Fungi

AbstractBakery products are a common medium for fungal growth due to their high-water activity and nutrients availability. The application of lactic acid bacteria (LAB) isolated from wheat bran or other cereals has shown great potential in controlling the growth of spoilage fungi, guarantee quality and prolong the shelf life of bakery products. This study outlines the antifungal, technological, functional and safety properties of autochthonous LAB microbiota isolated from type 0 soft wheat sourdough fermentation. Antifungal activity of 77 LAB belonging to Lactiplantibacillus plantarum and Lacticaseibacillus casei species isolated from spontaneous sourdough fermentation was tested in vitro against 16 spoilage fungi. Our findings demonstrated that the antifungal activity, enzymatic and safety properties of LAB isolates vary strain-dependently. Four LAB isolates (Lp. plantarum A16, A25, B11, and B15) showed the best traits, in particular strong antifungal activity and good capabilities to produce exopolysaccharides from different carbon sources in vitro. Care should be taken when using Lp. plantarum A310 and B18 and Lc. casei A23, as starter cultures, since these isolates exhibited a multiple antibiotic-resistance. Here we showed the promising potential of different LAB isolates as bio-preservative agents and to provide new insights regarding their prospective use as starter cultures to guarantee safety and palatability. Graphic abstract

scholarly journals Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat Rhizosphere

2020 ◽  
Vol 9 (1) ◽  
pp. 78
Author(s):  
Sabrina Strafella ◽  
David J. Simpson ◽  
Mohammad Yaghoubi Khanghahi ◽  
Maria De Angelis ◽  
Michael Gänzle ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Plant Growth ◽  
Enrichment Culture ◽  
Future Application ◽  
Comparative Genomic ◽  
Wheat Rhizosphere ◽  
In Vitro Plant

This study aimed to isolate lactic acid bacteria (LAB) from wheat rhizosphere, to characterize their in vitro plant growth promoting activities and to differentiate plant-associated LAB from those associated with foods or human disease through comparative genomic analysis. Lactococcus lactis subsp. lactis and Enterococcus faecium were isolated using de Man-Rogosa-Sharpe (MRS) and Glucose Yeast Peptone (GYP) as enrichment culture media. Comparative genomic analyses showed that plant-associated LAB strains were enriched in genes coding for bacteriocin production when compared to strains from other ecosystems. Isolates of L. lactis and E. faecium did not produce physiologically relevant concentrations of the phyto-hormone indolacetic acid. All isolates solubilized high amount of phosphate and 12 of 16 strains solubilized potassium. E. faecium LB5, L. lactis LB6, LB7, and LB9 inhibited the plant pathogenic Fusarium graminearum to the same extent as two strains of Bacillus sp. However, the antifungal activity of the abovementioned LAB strains depended on the medium of cultivation and a low pH while antifungal activity of Bacillus spp. was independent of the growth medium and likely relates to antifungal lipopeptides. This study showed the potential of rhizospheric LAB for future application as biofertilizers in agriculture.

scholarly journals Antifungal Activity of Some Lactic Acid Bacteria Against Several Soil-borne Fungal Pathogens Isolated from Strawberry Plants

2018 ◽  
Vol 6 (9) ◽  
pp. 1163
Author(s):  
Elif Canpolat ◽  
Müzeyyen Müge Doğaner ◽  
Sibel Derviş ◽  
Çiğdem Ulubaş Serçe
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Fungal Pathogens ◽  
Control Method ◽  
Cell Free Supernatant ◽  
In Vivo Experiments ◽  
Soil Borne Fungi

Developing as an alternative plant disease control method by using beneficial microorganisms and their metabolites has gained so much importance in recent years. In this study, the possibilities of using microorganisms which have potential antimicrobial effects on controlling soil-borne fungi at strawberry production were investigated. Effects of different lactic acid bacteria (LAB) strains on the development of several soil-borne fungi were studied in vitro and in vivo. LAB were screened for antifungal activity by using cell free supernatant against Fusarium sp., Rhizoctonia sp., Macrophomina sp., Botrytis sp., Phtopythium sp., Cylindrocarpon sp. and Pestalotiopsis sp. Cell free supernatant of LAB isolates showed promising antifungal activity. In vitro effective strains of LAB were tested in pot experiments to search their effects on disease development and plant growth. While the antifungal effects of all LAB strains tested in vitro experiments exhibited promising results, in vivo experiments revealed similar effects on different fungi genera.

Screening of antifungal lactic acid bacteria as bioprotective cultures in yogurts and whey beverage

2021 ◽  
Author(s):  
Rihua Xu ◽  
Ren Sa ◽  
Junwei Jia ◽  
Lanlan Li ◽  
Xiao Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Dairy Products ◽  
Fungal Growth ◽  
Storage Period ◽  
Industrial Applications ◽  
In Vitro Tests ◽  
In Situ Tests

The demand for “preservative-free” food products is rising, and biopreservation seems to be a potential alternative to replace or reduce the use of chemical preservatives. This study’s objective was to assess the antifungal activity of lactic acid bacteria (LAB) (n = 98) and the efficacy and applicability of the chosen bioprotective cultures against fungal spoilers in dairy products. First, 14 strains of antifungal strains were preliminarily screened by in vitro tests against Pichia pastoris D3, Aspergillus niger D1, Geotrichum candidum N1, Kluyveromyces marxianus W1, and Penicillium chrysogenum B1 and validated by challenge tests in yogurts, indicating that the fungal-inhibiting activity of LAB was species specific and yogurts fermented with antifungal LAB cultures were more effective in extending the shelf life. Secondly, the chosen 14 LAB strains were identified by the 16SrDNA sequence analysis and carbohydrate fermentation test. The results were as follows: 9 strains were Lactobacillus plantarum , 3 were Lactobacillus paracasei , 1 was Enterococus faecium , and 1 was Lactobacillus rhamnosus. Among them, active L. plantarum N7 was the chosen and studied factor that affects the antifungal activity using the response surface methodology (RSM). Finally, in situ tests were conducted to validate the activity of L. plantarum N7 in actual dairy products (whey beverage). Physicochemical and microbial indices of whey beverage during storage period exhibited that antifungal L. plantarum N7 could slow the fungal growth and be candidates of interest for industrial applications.

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