scholarly journals The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins

2018 ◽  
Vol 69 (1) ◽  
pp. 32-45 ◽  
Author(s):  
Adam Perczak ◽  
Piotr Goliński ◽  
Marcin Bryła ◽  
Agnieszka Waśkiewicz
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Health ◽  
Fungal Growth ◽  
Pathogenic Fungi ◽  
Fungal Species ◽  
Future Research ◽  
Mycotoxin Contamination ◽  
Mycotoxin Degradation ◽  
Wide Range

Abstract Mycotoxins are produced by some fungal species of the genera Aspergillus, Penicillium, and Fusarium and are common contaminants of a wide range of food commodities. Numerous strategies are used to minimise fungal growth and mycotoxin contamination throughout the food chain. This review addresses the use of lactic acid bacteria, which can inhibit fungal growth and participate in mycotoxin degradation and/or removal from contaminated food. Being beneficial for human and animal health, lactic acid bacteria have established themselves as an excellent solution to the problem of mycotoxin contamination, yet in practice their application in removing mycotoxins remains a challenge to be addressed by future research.

scholarly journals Anti-cancer Substances and Safety of Lactic Acid Bacteria in Clinical Treatment

2021 ◽  
Vol 12 ◽  
Author(s):  
Chaoran Liu ◽  
Jiaqi Zheng ◽  
Xuan Ou ◽  
Yuzhu Han
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Medical Science ◽  
Animal Husbandry ◽  
Future Research ◽  
Toxic Substances ◽  
Gram Positive Bacteria ◽  
Wide Range ◽  
Anti Cancer

Lactic acid bacteria (LAB) are a kind of Gram-positive bacteria which can colonize in the biological gastrointestinal tract and play a variety of probiotic roles. LAB have a wide range of applications in industry, animal husbandry, planting, food safety, and medical science fields. Previous studies on LAB have typically concentrated on their effects on improving the digestion and absorption of the gastrointestinal tract, regulating the balance of the microflora, and inhibiting the production and accumulation of toxic substances. The resistance of LAB to cancer is a topic of growing interest and relevance. This paper provided a summary of bio-active substances of LAB when they act against cancer, as well as the safety of LAB in clinical cancer treatment. Moreover, this paper further discussed several possible directions for future research and the potential application of LAB as anti-cancer therapy.

scholarly journals Double Gamers—Can Modified Natural Regulators of Higher Plants Act as Antagonists against Phytopathogens? The Case of Jasmonic Acid Derivatives

2020 ◽  
Vol 21 (22) ◽  
pp. 8681
Author(s):  
Nicolò Orsoni ◽  
Francesca Degola ◽  
Luca Nerva ◽  
Franco Bisceglie ◽  
Giorgio Spadola ◽  
...  
Keyword(s):  
Jasmonic Acid ◽  
Plant Pathogens ◽  
Higher Plants ◽  
Fungal Growth ◽  
Pathogenic Fungi ◽  
Inhibitory Effect ◽  
Fungal Species ◽  
Phytopathogenic Fungi ◽  
Phaeomoniella Chlamydospora ◽  
Horticultural Crops

As key players in biotic stress response of plants, jasmonic acid (JA) and its derivatives cover a specific and prominent role in pathogens-mediated signaling and hence are promising candidates for a sustainable management of phytopathogenic fungi. Recently, JA directed antimicrobial effects on plant pathogens has been suggested, supporting the theory of oxylipins as double gamers in plant-pathogen interaction. Based on these premises, six derivatives (dihydrojasmone and cis-jasmone, two thiosemicarbazonic derivatives and their corresponding complexes with copper) have been evaluated against 13 fungal species affecting various economically important herbaceous and woody crops, such as cereals, grapes and horticultural crops: Phaeoacremonium minimum, Neofusicoccum parvum, Phaeomoniella chlamydospora, Fomitiporia mediterranea, Fusarium poae, F. culmorum, F. graminearum, F. oxysporum f. sp. lactucae,F. sporotrichioides, Aspergillus flavus, Rhizoctonia solani,Sclerotinia spp. and Verticillium dahliae. The biological activity of these compounds was assessed in terms of growth inhibition and, for the two mycotoxigenic species A. flavus and F. sporotrichioides, also in terms of toxin containment. As expected, the inhibitory effect of molecules greatly varied amongst both genera and species; cis-jasmone thiosemicarbazone in particular has shown the wider range of effectiveness. However, our results show that thiosemicarbazones derivatives are more effective than the parent ketones in limiting fungal growth and mycotoxins production, supporting possible applications for the control of pathogenic fungi.

scholarly journals Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

2021 ◽  
Vol 11 ◽  
Author(s):  
Carla Virdis ◽  
Krista Sumby ◽  
Eveline Bartowsky ◽  
Vladimir Jiranek
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Future Research ◽  
Main Role ◽  
Wine Aroma ◽  
Technological Advances ◽  
Pectinolytic Activity ◽  
Volatile Thiols ◽  
Microbial Stability ◽  
Enzymatic Pathways

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.

scholarly journals Inulin Fermentation by Lactobacilli and Bifidobacteria from Dairy Calves

2020 ◽  
Vol 87 (1) ◽  
Author(s):  
Yuanting Zhu ◽  
Jinxin Liu ◽  
Julian M. Lopez ◽  
David A. Mills
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiome ◽  
Animal Health ◽  
Dairy Calves ◽  
Milk Replacer ◽  
Comparative Genomic ◽  
Bacterial Strains ◽  
Content Type ◽  
Long Chain

ABSTRACT Prebiotics are increasingly examined for their ability to modulate the neonate gut microbiota of livestock, and products such as inulin are commonly added to milk replacer used in calving. However, the ability of specific members of the bovine neonate microbiota to respond to inulin remains to be determined, particularly among indigenous lactobacilli and bifidobacteria, beneficial genera commonly enriched by inulin. Screening of Bifidobacterium and Lactobacillus isolates obtained from fresh feces of dairy calves revealed that lactobacilli had a higher prevalence of inulin fermentation capacity (58%) than bifidobacteria (17%). Several Ligilactobacillus agilis (synonym Lactobacillus agilis) isolates exhibited vigorous growth on, and complete degradation of, inulin; however, the phenotype was strain specific. The most vigorous inulin-fermenting strain, L. agilis YZ050, readily degraded long-chain inulin not consumed by bifidobacterial isolates. Comparative genomic analysis of both L. agilis fermenter and nonfermenter strains indicated that strain YZ050 encodes an inulinase homolog, previously linked to extracellular degradation of long-chain inulin in Lacticaseibacillus paracasei, that was strongly induced during growth on inulin. Inulin catabolism by YZ050 also generates extracellular fructose, which can cross-feed other non-inulin-fermenting lactic acid bacteria isolated from the same bovine feces. The presence of specific inulin-responsive bacterial strains within calf gut microbiome provides a mechanistic rationale for enrichment of specific lactobacilli and creates a foundation for future synbiotic applications in dairy calves aimed at improving health in early life. IMPORTANCE The gut microbiome plays an important role in animal health and is increasingly recognized as a target for diet-based manipulation. Inulin is a common prebiotic routinely added to animal feeds; however, the mechanism of inulin consumption by specific beneficial taxa in livestock is ill defined. In this study, we examined Lactobacillus and Bifidobacterium isolates from calves fed inulin-containing milk replacer and characterized specific strains that robustly consume long-chain inulin. In particular, novel Ligilactobacillus agilis strain YZ050 consumed inulin via an extracellular fructosidase, resulting in complete consumption of all long-chain inulin. Inulin catabolism resulted in temporal release of extracellular fructose, which can promote growth of other non-inulin-consuming strains of lactic acid bacteria. This work provides the mechanistic insight needed to purposely modulate the calf gut microbiome via the establishment of networks of beneficial microbes linked to specific prebiotics.

scholarly journals Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

2010 ◽  
Vol 27 (Special Issue 2) ◽  
pp. 18-27 ◽  
Author(s):  
A. Hudecová ◽  
Ľ. Valík ◽  
D. Liptáková
Keyword(s):  
Growth Rate ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Filamentous Fungus ◽  
Solid Medium ◽  
Fungal Growth ◽  
Growth Dynamics ◽  
Geotrichum Candidum ◽  
Inhibitory Effect ◽  
Food Mycology

The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The experiments were carried out in milk and on the surface of a milk agar at the temperature ranging from 5 to 37°C. Ratkowsky model was used to describe the relationships of the fungal growth rate to the temperature during both, single and co-cultivation with LAB in milk. Simultaneous growth of LAB affected significantly the growth rate of the filamentous fungus. The growth of G. candidum was in average 39% slower in the co-culture than in the single cultivation. LAB pre-inoculated and growing in the solid medium did not show any significant inhibitory effect on the surface growth of G. candidum at all tested temperature. The precise data describing the growth of this cheese yeast-like fungus, G. candidum, may fill a gap in the field of quantitative food mycology and may be used for predicting its behavior in real conditions.

scholarly journals Identifikasi Lactobacillus sp pada Orangutan Sumatera (Pongo abelii) Liar Menggunakan KIT API 50 CHL di Stasiun Penelitian Suaq Belimbing Aceh Selatan

2019 ◽  
Vol 7 (1) ◽  
pp. 49
Author(s):  
Wardinal Wardinal ◽  
Safika Safika ◽  
Yulia Sari Ismail
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Health ◽  
Food Preservation ◽  
Lactobacillus Delbrueckii ◽  
Research Station ◽  
Biochemical Tests ◽  
Pongo Abelii ◽  
Sumatran Orangutan ◽  
Genus Lactobacillus

Lactic Acid Bacteria (LAB) has many benefits for human and animal health and has been widely used as a probiotic. One of the LAB is the genus Lactobacillus which consists of many species used for fermentation and food preservation. This study was conducted to isolate and identify the LAB of the genus Lactobacillus from the faeces of wild Sumatran Orangutan (Pongo abelii) at the Suaq Belimbing Research Station in South Aceh. Bacterial isolation was carried out using Man Rogosa Sharpe Agar (MRSA). Colonies that grew on MRSA media were observed for morphology and were Gram stained. Biochemical tests were conducted using KIT API 50 CHL. Data analysis used the Apiweb computer program Version V-5.2. The results showed that the OUL isolate was a species of Lactobacillus delbrueckii ssp delbrueckii, with an identity of 93.8%. Based on this, it can be concluded that there is a Lactic Acid Bacteria of the Lactobacillus in the faeces of wild Sumatran Orangutan (Pongo abelii) at the Suaq Belimbing Research Station in South Aceh.

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.

scholarly journals Glutamate Decarboxylase from Lactic Acid Bacteria—A Key Enzyme in GABA Synthesis

2020 ◽  
Vol 8 (12) ◽  
pp. 1923
Author(s):  
Ida Bagus Agung Yogeswara ◽  
Suppasil Maneerat ◽  
Dietmar Haltrich
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Glutamate Decarboxylase ◽  
Biochemical Properties ◽  
Aminobutyric Acid ◽  
Traditional Foods ◽  
Wide Range ◽  
Genes Encoding ◽  
Key Enzyme ◽  
Gaba Synthesis

Glutamate decarboxylase (l-glutamate-1-carboxylase, GAD; EC 4.1.1.15) is a pyridoxal-5’-phosphate-dependent enzyme that catalyzes the irreversible α-decarboxylation of l-glutamic acid to γ-aminobutyric acid (GABA) and CO2. The enzyme is widely distributed in eukaryotes as well as prokaryotes, where it—together with its reaction product GABA—fulfils very different physiological functions. The occurrence of gad genes encoding GAD has been shown for many microorganisms, and GABA-producing lactic acid bacteria (LAB) have been a focus of research during recent years. A wide range of traditional foods produced by fermentation based on LAB offer the potential of providing new functional food products enriched with GABA that may offer certain health-benefits. Different GAD enzymes and genes from several strains of LAB have been isolated and characterized recently. GABA-producing LAB, the biochemical properties of their GAD enzymes, and possible applications are reviewed here.

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.

IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO

2017 ◽  
Vol 2 (2) ◽  
pp. 79
Author(s):  
Suryani Suryani ◽  
Dedi Nofiandi ◽  
Husni Mukhtar ◽  
Melona Siska ◽  
Abdi Dharma ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antiviral Agents ◽  
Coconut Oil ◽  
Pathogenic Fungi ◽  
Coconut Milk ◽  
Lactobacillus Paracasei ◽  
Bacterial Cells ◽  
Virgin Coconut Oil ◽  
Biochemical Tests

<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya  dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat  yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi.  Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

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