scholarly journals Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi

2019 ◽  
Vol 83 ◽  
pp. 59-63 ◽  
Author(s):  
Angélica Olivier Bernardi ◽  
Andrieli Stefanello ◽  
Jéssica Gonçalves Lemos ◽  
Marcelo Valle Garcia ◽  
Marina Venturini Copetti
Keyword(s):  
Antifungal Activity ◽  
Penicillium Roqueforti ◽  
Spoilage Fungi ◽  
Penicillium Paneum

Antifungal activity and mechanism of monocaprin against food spoilage fungi

Food Control ◽  
2018 ◽  
Vol 84 ◽  
pp. 561-568 ◽  
Author(s):  
Maomao Ma ◽  
Xuefang Wen ◽  
Yuting Xie ◽  
Zhen Guo ◽  
Rongbin Zhao ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Food Spoilage ◽  
Food Spoilage Fungi ◽  
Spoilage Fungi

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 In-vitro antifungal activity of leaf, stem bark and root extracts of Irvingia gabonensis against fungi associated with its seed deterioration

2021 ◽  
Vol 23 (2) ◽  
pp. 135-146
Author(s):  
I. T. Gbadamosi ◽  
O. T. Obanubi ◽  
A. A. Sobowale
Keyword(s):  
Antioxidant Activity ◽  
Antifungal Activity ◽  
Stem Bark ◽  
Free Radical Scavengers ◽  
Bark Extract ◽  
Irvingia Gabonensis ◽  
Model Treatment ◽  
Ethanol Extracts ◽  
Spoilage Fungi

Irvingia gabonensis (Aubry-Lecomte ex O'Rorke) Baill seeds are often contaminated in storage by postharvest spoilage fungi. This study investigated the nutritional contents of the seeds, phytochemical contents and antioxidant activity of different parts of the plant as well as their antifungal effects against fungi isolated from the deteriorated seeds. Proximate, mineral and phytochemical analyses were carried out using standard laboratory techniques. The antioxidant activity was against DPPH radicals. Ethanol extracts (100 and 200 mg/ml) of the various parts were screened against the isolates using pour plate method in Potato Dextrose Agar (PDA) plates. The plates were examined for growth daily for 10 days. Data were statistically analysed. The healthy seeds contained higher protein (13.73%), fat (58.73%) and fibre (2.50%), whereas, higher content of moisture (10.17%) and carbohydrate (15.47%) were observed in the spoilt seeds. The leaf had highest contents of alkaloids (1228.3 mg/100 g), flavonoids (1345.9 mg/100 g), tannins (1345.9 mg/100 g), saponins (578.3 mg/100 g) and carotenoids (2348.3 μg/100 g). The antioxidant activity of the leaf (50.30%) was the highest. Fungi isolated from the deteriorated seeds were Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus and Curvilaria lunata. The leaf was most effective against A. niger, A. flavus and C. lunata whereas the stem bark extract was most effective against A. fumigatus. The F-values were significant for model, treatment, concentration and number of days for the leaf and root. This study confirmed the antifungal activity of extracts of various parts of the plant against isolates implicated in the deterioration of its seeds. The extracts could be used as preservative to enhance the shelf-life and nutritional quality of the seeds. Keywords: Irvingia gabonensis, Spoilage of seeds, Antifungal activity, Free radical scavengers, Preservatives

scholarly journals Antifungal activity of Piper cubeba L. extract on spoilage fungi isolated from tomato, grapes and lemon

Food Research ◽  
2019 ◽  
Vol 4 (1) ◽  
pp. 191-198
Author(s):  
Fazly-Ann Z. ◽  
Nor-Hafizah M.Y. ◽  
Yaya Rukayadi
Keyword(s):  
Antifungal Activity ◽  
Antifungal Agents ◽  
Antimicrobial Effect ◽  
Inhibition Zone ◽  
Trametes Hirsuta ◽  
Minimum Fungicidal Concentration ◽  
Food Commodities ◽  
Spoilage Fungi

The berries of Piper cubeba L. or commonly recognized as tailed pepper are traditionally used as flavoring ingredients in various types of food. It has been reported with abundant of phytochemical compounds that contribute to its nutritional and medicinal properties. The antimicrobial effect of the spice including antifungal activity was believed to reduce the potential of fungal spoilage thus minimizing food losses and wastage. This study was aimed to determine the antifungal activity of P. cubeba L. extract against isolated spoilage fungi namely Geotricum candidum (TMa 001), Penicillium citrinum (GRd 001) and Trametes hirsuta (LMd 001) by in vitro and in vivo techniques. Disc diffusion assay, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test of the methanolic extract were performed on the selected fungi. The largest inhibition zone, fungistatic and fungicidal effects were detected in T. hirsuta with 18.30±3.00 mm, 0.039 mg/mL and 0.078 mg/mL, respectively. The inhibition of conidial germination assay was performed at 0 × MIC, 0.5 × MIC, 1 × MIC, 2 × MIC, and 4 × MIC, and the result showed G. candidum were completely inhibited at 4 × MIC. The ideal concentration of P. cubeba L. extract on different selected food commodities were 0.50% against G. candidium in tomato, 0.50% to 5.00% against P. citrinum in grapes, and 5.00% against T. hirsuta in lemon. The findings implied that P. cubeba L. extract can be listed as one of the natural antifungal agents in food. The availability of various types of natural antifungal agents will help in reducing the usage of chemical fungicide, which may lead to adverse and deteriorating health effects in the events of prolong consumption.

Screening for Antifungal Activity of Some Essential Oils Against Common Spoilage Fungi of Bakery Products

2005 ◽  
Vol 11 (1) ◽  
pp. 25-32 ◽  
Author(s):  
M. E. Guynot ◽  
S. MarÍn ◽  
L. SetÚ ◽  
V. Sanchis ◽  
A. J. Ramos
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Fungal Growth ◽  
Bakery Products ◽  
Agar Culture ◽  
Antifungal Effect ◽  
Plant Essential Oils ◽  
Oil Concentration ◽  
Spoilage Fungi

The antifungal effect of 20 essential oils against the most important moulds in terms of spoilage of bakery products ( Eurotiumspp., Aspergillusspp. and Penicilliumspp.) was investigated. Suitable solutions of essential oils were added directly to an agar culture medium (containing 2% wheat flour) to obtain a final concentration in the range between 0 to 1,000 ppm. Antifungal activity was tested at different water activity ( aw) and pH conditions, and the fungal growth was followed by measuring the colony diameter during the incubation period. Only cinnamon leaf, rosemary, thyme, bay and clove essential oils exhibited some antifungal activity against all isolates. The antifungal activity depended on aw and pH levels. In general, a stronger inhibition was observed as the water availability increased, moreover, in some cases at 0.80 aw they favoured fungal growth. The interaction between essential oil concentration and pH depended mainly on the essential oil. Rosemary, thyme and bay were more effective at pH 5, loosing their activity as pH increased, while only cinnamon leaf was more effective near neutrality. These findings strengthen the possibility of using plant essential oils as an alternative to chemicals to preserve bakery products.

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