Antifungal Activity of<i>Lactobacillus</i>sp. Bacteria in the Presence of Xylitol and Galactosyl-Xylitol

Lipińska, Lidia; Klewicki, Robert; Klewicka, Elżbieta; Kołodziejczyk, Krzysztof; Sójka, Michał; Nowak, Adriana

doi:10.1155/2016/5897486

Cited by 25 publications

(18 citation statements)

References 23 publications

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“…8) The antifungal activity of Lactobacillus was enhanced in the presence of xylitol and sorbitol. 9,10) Xylitol and sorbitol also enhanced the fungicidal effect of benzethonium chloride in vitro C. albicans biofilm. 11) A decrease in the number of yeast in human stool was observed after a single 30 g oral dose of xylitol.…”

Section: Introductionmentioning

confidence: 92%

“…In the presence of xylitol and sorbitol, antifungal activities of Lactobacillus were enhanced and these effects were suggested to be due to the synthesis of specific metabolites and/or peptides with antifungal properties. 9,10) Similarly, the growth and invasion of C. albicans in the gastrointestinal tract were influenced by the types of carbohydrate supplementation. Xylitol intake inhibited the growth of C. albicans in the gastrointestinal tract compared to sucrose intake.…”

Section: Candidacidal Activity Of Xylitol and Sorbitol At A High Concmentioning

confidence: 99%

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Candidacidal Activity of Xylitol and Sorbitol

Kim¹,

Kim²,

Chang³

et al. 2016

Journal of Oral Medicine and Pain

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Purpose: It has been reported that xylitol and sorbitol affect antifungal activities by enhancing antimicrobial activities of other substances. The purpose of this study was to investigate the direct candidacidal activities of xylitol and sorbitol at a wide range of concentration.Methods: Xylitol and sorbitol solubilized with simulated salivary buffer at a range of 0.8 µM to 1.05 M were used. Candida albicans strains, ATCC strains 10231, 11006, and 18804 were used for the candidacidal assay. The candidacidal activities of xylitol and sorbitol were determined by comparing the numbers of colony forming units between in the presence and absence of xylitol or sorbitol and calculating the percent loss of cell viability.Results: There were some differences in the candidacidal activities according to the types of sugar alcohols and C. albicans strains. The candidacidal activity of more than 10% was observed when a final concentration of 32.9 mM in xylitol or sorbitol was maintained and that of about 20% was observed when a final concentration of 131 mM was maintained. Even at a high concentration of 1.05 M, the candidacidal activity of xylitol or sorbitol was about 20%. Conclusions:Xylitol and sorbitol at the concentrations used in commercial oral health care products had some levels of candidacidal activities.

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Section: Introductionmentioning

confidence: 92%

Section: Candidacidal Activity Of Xylitol and Sorbitol At A High Concmentioning

confidence: 99%

Candidacidal Activity of Xylitol and Sorbitol

Kim¹,

Kim²,

Chang³

et al. 2016

Journal of Oral Medicine and Pain

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“…Because the fungi are the most widespread food spoilage factors in fermented milk products and fungal resistance to chemical antifungal agents and other food preservatives, the use of antifungal LAB and bacteriocin as new antifungal agent as well as biopreservatives is very promising (Schnürer andMagnusson, 2005 andLipińska et al, 2016).…”

Section: Enumeration Of Aspergillus Niger and Saccharomyces Cerevisiamentioning

confidence: 99%

“…In this respect, L. acidophilus bacteriocin showed high antifungal activity against A. niger (Yang and Clausen, 2005;Yasmin et al, 2015;Lipińska et al, 2016). L. acidophilus is active against a variety of pathogenic and food spoilage molds and yeasts Aspergillus, Fusarium, Mucor, Trichoderma, Candida spp., etc.…”

Section: Enumeration Of Aspergillus Niger and Saccharomyces Cerevisiamentioning

confidence: 99%

Growth Pattern of Starter Cultures and Antifungal Activity of Some Bacteriocins and Inulin in Skim Milk Yoghurt

Eissa¹,

Elbarbary²,

Ibrahim³

et al. 2018

AJVS

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The evaluation of the potentiality for Lactobacillus acidophilus and/or Lactobacillus rhamnosus bacteriocins with 3% inulin to inhibit Aspergillus niger and Saccharomyces cerevisiae growth in skim milk yoghurt was planned in this study. The manufactured yoghurt samples were examined for the starter cultures count, Aspergillus niger and Saccharomyces cerevisiae counts every 3 days till the appearance of the fungal spoilage. Results demonstrated that Aspergillus niger was not detected in (L. acidophilus bacteriocin and 3% inulin + A. niger 4 log 10 cfu/g) and (L. rhamnosus bacteriocin and 3% inulin + A. niger 4 log 10 cfu/g) yoghurt sample all over the storage period. Saccharomyces cerevisiae counts were decreased by the effect of both bacteriocins; Moreover, L. acidophilus bacteriocin showed higher antifungal activity than L. rhamnosus bacteriocin with 3% inulin. The current study proved that Lactobacillus acidophilus bacteriocin could be used as a natural antifungal agent in yoghurt

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“…However, harmful microbiota decrease silage quality, negatively affect the health status of animals (mycotoxins, antinutritional factors), and contribute to inhibiting technological processes, e.g. by biogas and ethanol production . Undesirable microorganisms in silage include bacteria of the family Enterobacteriacea Clostridium spp.…”

Section: Introductionmentioning

confidence: 99%

The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage

et al. 2019

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BACKGROUND: Appropriate combinations of lactic acid bacteria (LAB) strains should be selected to optimize the ensiling process, and the additives should be adjusted to the ensiled forage crops. The aim of this study was to determine the effect of inoculation with three Lactobacillus species on the chemical parameters and microbiological quality (beneficial and harmful microbiota) of grass silage. RESULTS: Three species: L. paracasei (LPa), L. brevis (LB) and L. plantarum (LPl), isolated from sugar beet silage and characterized based on 16S rDNA sequences and biochemical parameters, were analyzed in the study. Single strains and their combinations were used as silage inoculants. The basic chemical and microbiological (qPCR) parameters of silages were determined. Based on the results of agglomerative hierarchical clustering (AHC) and principal component analysis (PCA) it was determined that silages inoculated with single LAB strains and LPa + LB and commercial additive (0+) were the best quality ones, particularly with regard to microbiological parameters and they effectively lowered the pH value. A consortium of three Lactobacillus species had no influence on silage quality, whereas LPa + LB and LPl + LB combinations as well as a commercial additive exerted positive effects. Inoculation inhibited the growth of toxin-producing fungi.CONCLUSION: Only the appropriate LAB composition can improve the quality of the ensiled material (antagonistic relationship). Only the LPa + LB combination was able to improve the value of low dry silage; nevertheless, almost all combinations were able to reduced concentrations of toxin-producing fungi. DISCUSSIONIn this experiment, grass herbage was obtained from the fourth cut due to higher expected fungal loads (in particular Fusarium spp.). A short regrowth period resulted in high crude protein content.

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Antifungal Activity ofLactobacillussp. Bacteria in the Presence of Xylitol and Galactosyl-Xylitol

Cited by 25 publications

References 23 publications

Candidacidal Activity of Xylitol and Sorbitol

Candidacidal Activity of Xylitol and Sorbitol

Growth Pattern of Starter Cultures and Antifungal Activity of Some Bacteriocins and Inulin in Skim Milk Yoghurt

The effect of an additive containing three Lactobacillus species on the fermentation pattern and microbiological status of silage

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