A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa

Nayyeri, Neda; Najafi, Mohammad B Habibi; Bahreini, Masoumeh

doi:10.1007/s11694-017-9554-x

Cited by 16 publications

(12 citation statements)

References 33 publications

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“…However, the activity of these CFSs decreased in the presence of proteinase K and pepsin, suggesting that antifungal compounds produced by these strains have proteinaceous nature. These results are in agreement with those of other studies (Nayyeri et al, 2017; Rouse et al., 2008). However, Ndagano et al.…”

Section: Discussionsupporting

confidence: 94%

“…The nature of the compounds responsible for the fungal inhibition was assessed, using 20‐fold concentrated CFS of each strain. Results showed that, no loss of antifungal activity was detected after heat treatment at 100°C, these findings suggest that the antifungal substances are heat resistant and CFS probably contains compounds with low molecular weight; similar results have been reported by Nayyeri et al (2017). Schwenninger et al.…”

Section: Discussionsupporting

confidence: 88%

“…Furthermore, when the CFSs was neutralized to pH 7 and treated with catalase, the inhibitory activity against P. expansum was decreased significantly; this suggests the involvement of both organic acids and hydrogen peroxide as antifungal molecules. In this context, the antifungal effect was related to the penetration of organic acid through cytoplasmic membrane which leads to damage the proton motive force (PME) in cell membrane, and then generates cell death, it avoids the vegetative form from turning into a spore, and subsequently inhibit the growth of fungi (Nayyeri et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

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Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food

Oirdi

Lakhlifi

Bahar

et al. 2021

J. Food Process. Preserv.

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A total of 270 lactic acid bacteria (LAB) was isolated and screened for their antifungal activity against Penicillium expansumMUCL2919240. Fourteen isolates showed wide antifungal spectrum against seven molds involved in food spoilage. Among these, three LAB strains named 4F, 4JC, and 3MI3 were selected for their high activity and broad antifungal spectrum. To identify these isolates, API CH50 and 16S rRNA gene sequencing were performed. Results showed that 4F and 4 JC were identified as lactobacillus plantarum and 3MI3 as lactobacillus paracasei. Various treatments of Cell‐free supernatant (CFS) from LAB showed that the inhibitory effect was due to proteinaceous substances, organic acids, and hydrogen peroxide. Scanning electron microscope (SEM) was carried out to assess the effects of CFS on the morphology of fungi. Efficacy of the CFS as biopresevative in tomato paste, bread, black olives, and grapes was tested and showed fungal inhibition suggesting its use in different food technologies. Practical applications Food spoilage caused by molds and yeasts represents an important issue in industries. The preservation of these products is done through the use of chemicals that are harmful. And with the trend toward the consumption of natural products and the demand for clean labels it becomes essential to research natural preservative. In our study we report the improvement of quality and shelf life of tomato paste, bread, black olives, and grapes using antifungal lactobacillus plantarum 4F against Penicillium expansum and Aspergillus fumigatus, by producing antifungal substances that cause mycelial breakage of target mold.

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Section: Discussionsupporting

confidence: 94%

Section: Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

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Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food

Oirdi

Lakhlifi

Bahar

et al. 2021

J. Food Process. Preserv.

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“…Five strains of Lact. plantarum isolated from Lighvan cheese, an artisanal raw sheep’s milk food of Iran, produced compounds of proteinaceous nature that exhibited antifungal activity [ 55 ]. From Kouzeh cheese, a traditional cheese in north-western Iran, Lact.…”

Section: Cheeses As Sources Of Bacteriocin-producing Labmentioning

confidence: 99%

Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009–2021: a Review

Trejo-González

Gutiérrez-Carrillo

Rodríguez-Hernández

et al. 2021

Probiotics & Antimicro. Prot.

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A survey is presented concerning original research articles published in well-reputed scientific journals on the isolation of lactic acid bacteria (LAB) from cheeses worldwide, where researchers evaluated the bacteriocin production by such isolates in searching for novel functional peptides that can exhibit potential for biotechnological applications. Seventy-one articles were published in the period of study, with contributions being American (45%), Asiatic (28%), and European (21%), being Brazil-USA-Mexico, Turkey-China, and France-Italy the countries that contributed the most for each said continent, respectively. Most of the isolated LAB belong to the genera Enterococcus (35%), Lactobacillus (30%), Lactococcus (14%), and Pediococcus (10%), coming from soft (64%), hard (27%), and semi-hard (9%) cheeses, predominantly. Also, scholars focused mainly on the food biopreservation (81%) and pharmaceutical field (18%) potential applications.

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“…In fact, the induction of autolysis of yeast cells plays an important role on the one hand for nutrient exchange, while on the other hand for species regulation in the consortium, preventing organisms overgrow. In addition, although the antifungal activity of LAB is based on several mechanisms such as synergistic activity of organic acids and pH or pH-dependent antifungal proteins [21], it is likely that during the acid-adaptation phase, G. geotrichum begins to grow again asynchronously, as a consequence of the normal heterogeneity within the high initial cell density culture [22]. Further analyses on the level of the acid stressed G. geotrichum cells are needed to confirm this hypothesis.…”

Section: Growth Performance Of the Co-culturesmentioning

confidence: 99%

Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

et al. 2017

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Microbial interactions are fundamental during milk fermentation, determining the product final characteristics. Galactomyces geotrichum, Lactobacillus plantarum and Enterococcus faecalis are among the most common microorganisms in the Colombian Kumis. The aim of the research was to evaluate the yeast-bacteria interactions in milk fermentation at 28 • C. UHT (Ultra-High Temperature) milk was inoculated with single-or multiple-strains associations and analysed periodically to determine the microbial counts, organic acids and total free amino acids (FAA). The results evidenced different growth performance of the strains in single or co-culture, with a positive effect of G. geotrichum KL20B on the lactic acid bacteria (LAB) growth performance. All the strains consumed citric acid after 6 h of incubation with E. faecalis KE06 as the major consumer; however, all the co-cultures showed an early metabolism of citrate but with a low intake rate. In addition, the interaction between G. geotrichum KL20B and E. faecalis KE06 led to a low accumulation of acetic acid. Formic acid fluctuated during fermentation. The strains interaction also led to an increase in ethanol content and a lower accumulation of FAA. In conclusion, the three strains co-culture enhances the LAB viability, with high production of lactic acid and ethanol, as a consequence of adaptation to the environment and substrate exploitation. To our knowledge, this is the first time in which it is showed that G. geotrichum KL20B could be used to compensate for the slow acid-producing ability of Lb. plantarum and E. faecalis in milk, underlining that this consortium applies some mechanisms to regulate the growth and milk composition in acids and ethanol content.

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A Preliminary study on antifungal activity of lactic acid bacteria isolated from different production stages of Lighvan cheese on Penicillium expansum and Rhodotorula mucilaginosa

Cited by 16 publications

References 33 publications

Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food

Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food

Bacteriocins Produced by LAB Isolated from Cheeses within the Period 2009–2021: a Review

Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

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