New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices

The anti-mold activity of 397 strains of lactic acid bacteria was evaluated using both the spot method in Petri plates and coculture in liquid medium. The study led to the selection of 34 strains isolated from table olives or olive brines, 15 strains from dairy products, and 10 strains from sourdoughs, all able to inhibit a strain of Penicillium crustosum and/or a strain of Aspergillus section Nidulantes, prevailing in two Calabrian olive brines. Seven representative strains were identified as Lactobacillus pentosus (four strains) and Lactobacillus sanfranciscensis (three strains) and are currently under testing for their antifungal activity during table olive fermentation. This research constitutes an initial contribution to the control of fungal growth and mycotoxin accumulation during table olive fermentation. The selected strains could be used as adjunct cultures in table olive fermentation, allowing for the biological control of table olive safety.

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

Journal of Food Protection ◽

10.4315/jfp-20-441 ◽

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

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2021/v13i130350 ◽

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.

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Antifungal activity of non-starter lactic acid bacteria isolates from dairy products

Food Control ◽

10.1016/j.foodcont.2009.04.007 ◽

2010 ◽

Vol 21 (2) ◽

pp. 136-142 ◽

Cited By ~ 59

Author(s):

K. Voulgari ◽

M. Hatzikamari ◽

A. Delepoglou ◽

P. Georgakopoulos ◽

E. Litopoulou-Tzanetaki ◽

...

Keyword(s):

Lactic Acid ◽

Antifungal Activity ◽

Lactic Acid Bacteria ◽

Dairy Products

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Preliminary studies on the in situ prevention of food spoilage fungi using antifungal Lactic acid bacteria

Madras Agricultural Journal ◽

10.29321/maj.10.000456 ◽

2020 ◽

Author(s):

Srileka Chinnaiyan ◽

◽

Vijila Kenas ◽

Keyword(s):

Lactic Acid ◽

Antifungal Activity ◽

Lactic Acid Bacteria ◽

Fruits And Vegetables ◽

Raw Materials ◽

Fungal Growth ◽

Maximum Growth ◽

Food Sources ◽

Human Consumption ◽

The World

Food loss is a major threat in the world and one-third of the food produced for human consumption are wasted. Many fungal species cause loss of food/raw materials like grains, fruits and vegetables throughout the world. Chemical preservatives and fungicides when used in food have negative impacts on health and the environment. Biopreservatives such as lactic acid bacteria (LAB) are effective, safe, biodegradable and have additional health benefits. The focus of this research is to survey the occurrence of native lactic acid bacteria with antifungal activity in various food sources and to obtain a potential lactic acid bacterial isolate for strategic application to control fungal pathogen in food products. In the present study, the population of lactic acid bacteria were about 104 to 105 cells in all food samples. Sixty isolates of lactic acid bacteria were obtained from samples collected. Of these, 21 exhibited inhibition towards the growth of Fusarium oxysporum and 13 isolates towards A. flavus. Ten of the total isolates exhibited inhibition towards both the test fungi. Based on potential of antifungal activity in the dual plate technique, six isolates were selected and subjected to fungal growth inhibition analysis using microplate. Of these six isolates, the isolate LABT3 showed the highest inhibition percentage (%) against both the target fungi. The isolate was tested for its growth and maximum growth was noted at 48 h and pH at this period was 5.16.

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Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria

Food Microbiology ◽

10.1016/j.fm.2004.02.009 ◽

2004 ◽

Vol 21 (6) ◽

pp. 715-725 ◽

Cited By ~ 77

Author(s):

E.H.E Ayad ◽

S Nashat ◽

N El-Sadek ◽

H Metwaly ◽

M El-Soda

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dairy Products ◽

Selection Of

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

Plants ◽

10.3390/plants10020285 ◽

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.

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Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations

Foods ◽

10.3390/foods8080280 ◽

2019 ◽

Vol 8 (8) ◽

pp. 280 ◽

Cited By ~ 5

Author(s):

Antonio Benítez-Cabello ◽

Francisco Rodríguez-Gómez ◽

M. Lourdes Morales ◽

Antonio Garrido-Fernández ◽

Rufino Jiménez-Díaz ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Volatile Compounds ◽

Mass Spectrometry Analysis ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Phenols ◽

Lactobacillus Pentosus ◽

Spectrometry Analysis ◽

Table Olive ◽

Major Chemical

In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.

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Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs

Microorganisms ◽

10.3390/microorganisms9071346 ◽

2021 ◽

Vol 9 (7) ◽

pp. 1346

Author(s):

Mariana Petkova ◽

Petya Stefanova ◽

Velitchka Gotcheva ◽

Angel Angelov

Keyword(s):

Lactic Acid ◽

Sequence Analysis ◽

Lactic Acid Bacteria ◽

Antimicrobial Properties ◽

Matter Content ◽

Starter Cultures ◽

Rrna Gene ◽

Dry Matter Content ◽

Isolation And Characterization ◽

Selection Of

Traditional sourdoughs in Bulgaria were almost extinct during the centralized food production system. However, a rapidly developing trend of sourdough revival in the country is setting the demand for increased production and use of commercial starter cultures. The selection of strains for such cultures is based on geographical specificity and beneficial technological properties. In this connection, the aim of this study was to isolate, identify and characterize lactic acid bacteria (LAB) and yeasts from typical Bulgarian sourdoughs for the selection of strains for commercial sourdough starter cultures. Twelve samples of typical Bulgarian sourdoughs were collected from different geographical locations. All samples were analyzed for pH, total titratable acidity and dry matter content. Enumeration of LAB and yeast was also carried out. Molecular identification by 16S rDNA sequence analysis was performed for 167 LAB isolates, and 106 yeast strains were identified by ITS1-5.8S-ITS2 rRNA gene partial sequence analysis. The LAB strains were characterized according to their amylolytic and proteolytic activity and acidification capacity, and 11 strains were selected for further testing of their antimicrobial properties. The strains with the most pronounced antibacterial and antifungal activity are listed as recommended candidates for the development of starter cultures for sourdoughs or other food products.

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