scholarly journals Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B

2000 ◽  
Vol 66 (9) ◽  
pp. 4084-4090 ◽  
Author(s):  
Paola Lavermicocca ◽  
Francesca Valerio ◽  
Antonio Evidente ◽  
Silvia Lazzaroni ◽  
Aldo Corsetti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Wheat Flour ◽  
Culture Filtrate ◽  
Bacterial Culture ◽  
Fungal Growth ◽  
Lactobacillus Brevis ◽  
Penicillium Expansum ◽  
Antifungal Compounds ◽  
Phenyllactic Acid

ABSTRACT Sourdough lactic acid bacteria were selected for antifungal activity by a conidial germination assay. The 10-fold-concentrated culture filtrate of Lactobacillus plantarum 21B grown in wheat flour hydrolysate almost completely inhibited Eurotium repens IBT18000, Eurotium rubrum FTDC3228,Penicillium corylophilum IBT6978, Penicillium roqueforti IBT18687, Penicillium expansum IDM/FS2,Endomyces fibuliger IBT605 and IDM3812, Aspergillus niger FTDC3227 and IDM1, Aspergillus flavus FTDC3226,Monilia sitophila IDM/FS5, and Fusarium graminearum IDM623. The nonconcentrated culture filtrate ofL. plantarum 21B grown in whole wheat flour hydrolysate had similar inhibitory activity. The activity was fungicidal. Calcium propionate at 3 mg ml−1 was not effective under the same assay conditions, while sodium benzoate caused inhibition similar toL. plantarum 21B. After extraction with ethyl acetate, preparative silica gel thin-layer chromatography, and chromatographic and spectroscopic analyses, novel antifungal compounds such as phenyllactic and 4-hydroxy-phenyllactic acids were identified in the culture filtrate of L. plantarum 21B. Phenyllactic acid was contained at the highest concentration in the bacterial culture filtrate and had the highest activity. It inhibited all the fungi tested at a concentration of 50 mg ml−1 except forP. roqueforti IBT18687 and P. corylophilumIBT6978 (inhibitory concentration, 166 mg ml−1). L. plantarum 20B, which showed high antimold activity, was also selected. Preliminary studies showed that phenyllactic and 4-hydroxy-phenyllactic acids were also contained in the bacterial culture filtrate of strain 20B. Growth of A. niger FTDC3227 occurred after 2 days in breads started with Saccharomyces cerevisiae 141 alone or with S. cerevisiae andLactobacillus brevis 1D, an unselected but acidifying lactic acid bacterium, while the onset of fungal growth was delayed for 7 days in bread started with S. cerevisiae and selectedL. plantarum 21B.

scholarly journals Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 195
Author(s):  
Shanshan Zhao ◽  
Xiangmei Hao ◽  
Fengyuan Yang ◽  
Yuan Wang ◽  
Xiaomiao Fan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Shelf Life ◽  
Lactobacillus Plantarum ◽  
Fungal Growth ◽  
Microtiter Plate ◽  
Food Preservation ◽  
Phenyllactic Acid ◽  
Strong Activity ◽  
Fungal Growth Inhibition

Lactic acid bacteria (LAB) can produce many kinds of antifungal substances, which have been widely proven to have antifungal activity. In this study, 359 strains of LAB were screened for antifungal activity against Aspergillus niger (A. niger) using the 96-well microtiter plate method, and three showed strong activity. Of these, ZZUA493 showed a broad-spectrum antifungal ability against A. niger, Aspergillus oryzae, Trichoderma longibrachiatum, Aspergillus flavus and Fusarium graminearum. ZZUA493 was identified as Lactobacillus plantarum. Protease treatment, the removal of hydrogen peroxide with catalase and heat treatment had no effect on the antifungal activity of the cell-free supernatant (CFS) of ZZUA493; organic acids produced by ZZUA493 appeared to have an important role in fungal growth inhibition. The contents of lactic acid, acetic acid and phenyllactic acid in the CFS tended to be stable at 48 h, and amounted to 28.5, 15.5 and 0.075 mg/mL, respectively. In addition, adding ZZUA493, as an ingredient during their preparation, prolonged the shelf life of Chinese steamed buns. Overall, ZZUA493 appears to have good potential as a fungal inhibitor for food preservation.

Influence of Lactobacillus brevis 15 and Lactobacillus plantarum 13 on blood glucose and body weight in rats after high-fructose diet

2015 ◽  
Vol 6 (4) ◽  
pp. 505-512 ◽  
Author(s):  
M. Yakovlieva ◽  
T. Tacheva ◽  
S. Mihaylova ◽  
R. Tropcheva ◽  
K. Trifonova ◽  
...  
Keyword(s):  
Body Weight ◽  
Lactic Acid ◽  
Blood Glucose ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Lactobacillus Brevis ◽  
Control Group ◽  
Standard Diet ◽  
Glucose Levels ◽  
Blood Glucose Levels

In recent years, many authors have investigated the possible antidiabetic effect of lactic acid bacteria. Lactobacillus species constitute a major part of the lactic acid bacteria group and have been found to exhibit beneficial effects on the development of diabetes and its complications. In the current study, we investigated the effects of newly characterised Bulgarian Lactobacillus strains, Lactobacillus brevis 15 and Lactobacillus plantarum 13, on blood glucose levels and body weight of rats fed a fructose-enriched diet. An experiment was conducted over a period of 8 weeks with 24 2-month-old Wistar rats randomly assigned to receive a standard diet (Con, control group), fructose-enriched diet (Fr group), standard diet with probiotics given twice a week (Pro group), and fructose-enriched diet with probiotics given twice a week (Pro+Fr group). At the end of the experimental period, a statistically significant increase in body weight was observed in all experimental groups (P<0.0001). The highest rise was seen in the fructose group (Fr, 169±19 g), followed by the Pro+Fr group (153±15 g), Pro group (149±13 g), and Con group (141±5 g). Moreover, the final blood glucose levels had risen significantly in the groups receiving fructose either without (Fr; P<0.0001) or with lactobacilli (Pro+Fr; P=0.002), while the rise was insignificant in the group of rats given probiotic supplementation only (Pro, P=0.071) and inexistent in the Con group (P=0.999). The highest elevation of blood glucose levels was observed in the Fr group (3.18 mmol/l), followed by the Pro+Fr group (2.00 mmol/l) whereas the Pro group showed the lowest levels (0.60 mmol/l). The results of our study suggest that the newly characterised Bulgarian Lactobacillus strains, L. brevis 15 and L. plantarum 13, could be considered as possible probiotics and might be able to prevent some metabolic disturbances.

scholarly journals Application of lactic acid bacteria for production of fermented beverages based on rice flour

2016 ◽  
Vol 33 (No. 5) ◽  
pp. 458-463 ◽  
Author(s):  
M. Magala ◽  
Z. Kohajdová ◽  
J. Karovičová ◽  
M. Greifová ◽  
J. Hojerová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Bifidobacterium Longum ◽  
Lactobacillus Brevis ◽  
Rice Flour ◽  
Total Acidity ◽  
Cell Counts ◽  
Fermented Beverage ◽  
Sensory Parameters

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04&ndash;5.17 to 3.74&ndash;4.35. At the same time, total acidity increased (1.28&ndash;2.59&nbsp;g/l) due to lactic acid (0.59&ndash;2.76 g/l) and acetic acid (0.11&ndash;0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v<sub>LAB</sub> = 0.44 Log<sub>10</sub> CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24&nbsp;h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

scholarly journals Properties of crackers with buckwheat sourdough

2017 ◽  
Vol 10 (2) ◽  
pp. 152-158
Author(s):  
Amel Selimović ◽  
Dijana Miličević ◽  
Amra Selimović ◽  
Sanja Oručević Žuljević ◽  
Amela Jašića ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Wheat Flour ◽  
Control Sample ◽  
Lactobacillus Brevis ◽  
Positive Influence ◽  
Total Phenol Content ◽  
Total Phenols ◽  
And Control ◽  
Buckwheat Flour

AbstractEffects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.

scholarly journals Lactic Acid Bacteria Influence Silage Fermentation Characteristics and Bacterial Community Composition of Oat in Cold Region

2021 ◽  
Author(s):  
Qiming Cheng ◽  
Liangyin Chen ◽  
Yulian Chen ◽  
Ping Li ◽  
Chao Chen
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Community ◽  
Lactobacillus Plantarum ◽  
Community Composition ◽  
Acid Content ◽  
Bacterial Community Composition ◽  
Cold Region ◽  
Phenyllactic Acid ◽  
Silage Fermentation

Abstract Background: Lactic acid bacteria have been proposed for the control of undesirable fermentation and subsequently aerobic deterioration due to their ability to produce antimicrobial metabolites in silage mass. To investigate the effect of specific LAB on silage fermentation characteristics and bacterial community composition of oat in cold region, silages were treated without additives (CK) or with three LAB strains (LB, Lactobacillus buchneri; nLP, low temperature tolerant Lactobacillus planrtarum; pLP, phenyllactic acid-producing Lactobacillus plantarum), and then stored at ambient temperature (< 20 ℃) for 30, 60 and 90 days. Results: Compared with CK, inoculation of LAB decreased final pH value, butyric acid content, ammonia-N of total N and dry matter loss of silage. Treatments with nLP and pLP increased (P < 0.05) lactic acid content, whereas LB increased (P < 0.05) acetic acid content of silage. Lactobacillus and Leuconstoc dominated in the silages with relative abundance of 68.29~96.63%. A prolonged storage period enhanced growth of Leuconstoc in pLP treated silage. In addition, pLP increased (P < 0.05) aerobic stability of silage as compared with nLP. Conclusions: In conclusion, inoculation of LAB improved silage fermentation and/or delayed aerobic deterioration by shifting bacterial community composition during ensiling. Phenyllactic acid-producing Lactobacillus plantarum as an inoculant exhibited potential for high quality silage production.

scholarly journals Effect of Abiotic Factors on the Antifungal Activity of Lactobacillus Strains Isolated from Commercial Dairy and Fermented Foods from Federal Capital Territory, Nigeria

2021 ◽  
pp. 70-78
Author(s):  
Mercy Aboh ◽  
Ngozi Amaeze ◽  
Ijeoma Ikeji ◽  
Peters Oladosu
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Aspergillus Fumigatus ◽  
Inhibitory Activity ◽  
Abiotic Factors ◽  
Fungal Growth ◽  
Effective Alternative ◽  
Dual Culture ◽  
Antifungal Compounds

Increasing consumer demand for natural products have renewed food industry attention in bio preservation. Lactic acid bacteria are of particular interest as effective alternative to chemical preservation because of their food grade status. This work explores the effect of antifungal compounds produced by isolates of Lactobacillus sp on some selected pathogenic fungi growth. Samples of diary and fermented products were purchased from commercial vendors within the Federal Capital Territory (FCT) and screened for the presence of Lactobacillus sp. The Lactobacillus sp isolated were screened for antifungal activity against Aspergillus fumigatus, Candida albicans and Trichophyton rubrum using a dual culture assay. Strains with antifungal activity were identified and the fungal inhibitory activity was further evaluated. The effect of abiotic factors on the antifungal activity was evaluated by overlay assay under different temperature and pH. Majority of the identified isolates belonged to the genus Lactobacillus. Lactobacillus sp. produced antifungal compounds under different temperatures (25ºC, 30ºC and 37ºC). The antifungal compounds produced by Lactobacillus strains showed greater inhibitory activity on Aspergillus fumigatus. At 30ºC the percentage zones of inhibition range were 44.4%- 60.4%. All isolates showed stronger antifungal activity when grown at pH 4.0 and 5.0. At a pH 2.0 there was a total inhibition of fungal growth however, there was no inhibition of fungal growth at the pH 7.0. Lactic acid bacteria can be employed as effective alternative to chemical preservatives in food. Temperature and pH of the culture medium could influence the production of antifungal compounds by lactic acid bacteria.

Effects of lactic acid bacteria and Saccharomyces cerevisiae on growth of Aspergillus westerdijkiae and ochratoxin A production and toxicity

2014 ◽  
Vol 7 (3) ◽  
pp. 313-320 ◽  
Author(s):  
M. Piotrowska ◽  
J. Roszak ◽  
M. Stańczyk ◽  
J. Palus ◽  
E. Dziubałtowska ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Fungal Growth ◽  
Lactobacillus Brevis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Bacteria Growth ◽  
Yeast Strains ◽  
Aspergillus Westerdijkiae

The aim of this study was to examine three strains of the yeast Saccharomyces cerevisiae and three strains of lactic acid bacteria belonging to the genus Lactobacillus for their antifungal activity against the ochratoxin A producer Aspergillus westerdijkiae, as well as for their effect on OTA genotoxicity and cytotoxicity. When inoculated simultaneously, fungal growth was completely inhibited by S. cerevisiae. In the case of lactic acid bacteria, growth inhibition also occurred but to a less extent. A significant decrease in toxin production in co-culture with the yeast strains and LAB was observed. The supernatant of 24-h-old cultures of yeast strains in medium with OTA did not influence significantly the viability of porcine kidney epithelial LLC-PK1 cell line, whereas the supernatant from the LAB increased the viability compared to the control. Regarding genotoxicity, a decreased fragmentation of DNA was observed in the presence of the supernatant from wine and brewing yeasts, and Lactobacillus brevis strains. Based on the results obtained, it might be concluded that S. cerevisiae yeasts and lactic acid bacteria could be used to minimise the negative effect of OTA on humans and animals.

scholarly journals Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

2008 ◽  
Vol 75 (4) ◽  
pp. 1099-1109 ◽  
Author(s):  
Sonya Siragusa ◽  
Raffaella Di Cagno ◽  
Danilo Ercolini ◽  
Fabio Minervini ◽  
Marco Gobbetti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Bacterium ◽  
Wheat Flour ◽  
Gel Electrophoresis ◽  
Lactobacillus Brevis ◽  
Restriction Endonuclease Analysis ◽  
Taxonomic Structure ◽  
Type I ◽  
Lactobacillus Sanfranciscensis

ABSTRACTThe structure and stability of the dominant lactic acid bacterium population were assessed during wheat flour sourdough type I propagation by using singly nine strains ofLactobacillus sanfranciscensis. Under back-slopping propagation with wheat flour type 0 F114, cell numbers of presumptive lactic acid bacteria varied slightly between and within starters. As determined by randomly amplified polymorphic DNA-PCR and restriction endonuclease analysis-pulsed-field gel electrophoresis analyses, only three (LS8, LS14, and LS44) starters dominated throughout 10 days of propagation. The others progressively decreased to less than 3 log CFU g−1. Partial sequence analysis of the 16S rRNA andrecAgenes and PCR-denaturating gradient gel electrophoresis analysis using therpoBgene allowed identification ofWeissella confusa,Lactobacillus sanfranciscensis,Lactobacillus plantarum,Lactobacillus rossiae,Lactobacillus brevis,Lactococcus lactissubsp.lactis,Pediococcus pentosaceus, andLactobacillusspp. as the dominant species of the raw wheat flour. At the end of propagation, one autochthonous strain ofL. sanfranciscensiswas found in all the sourdoughs. Except forL. brevis, strains of the above species were variously found in the mature sourdoughs. Persistent starters were found in association with other biotypes ofL. sanfranciscensisand withW. confusaorL. plantarum. Sourdoughs were characterized for acidification, quotient of fermentation, free amino acids, and community-level catabolic profiles by USING Biolog 96-well Eco microplates. In particular, catabolic profiles of sourdoughs containing persistent starters behaved similarly and were clearly differentiated from the others. The three persistent starters were further used for the production of sourdoughs and propagated by using another wheat flour whose lactic acid bacterium population in part differed from the previous one. Also, in this case all three starter strains persisted during propagation.

scholarly journals Evaluation of immunore activity of wheat bread made from fermented wheat flour

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 336-342 ◽  
Author(s):  
J. Leszczyńska ◽  
A. Diowksz ◽  
A. LĄcka ◽  
K. Wolska ◽  
A. Bartos
Keyword(s):  
Lactic Acid ◽  
Wheat Flour ◽  
Thermal Processing ◽  
Lactobacillus Brevis ◽  
Wheat Bread ◽  
Elisa Method ◽  
Acid Fermentation ◽  
Simulated Digestion ◽  
Gliadin Antibodies ◽  
Peptide Antibodies

Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker&rsquo;s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtained total effectiveness of the fermentation and digestion processes amounted to less than 30% relative to immunoreactivity of human anti-gliadin antibodies and less than 10% relative to immunoreactivity of anti-QQQPP peptide antibodies as compared to the baking made with non-fermented flour. &nbsp;

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