Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese

Fernandez, Benoît; Vimont, Allison; Desfossés-Foucault, Émilie; Daga, Mônica; Arora, Gulshan; Fliss, Ismaı̈l

doi:10.1016/j.foodcont.2017.03.007

Cited by 70 publications

(49 citation statements)

References 30 publications

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“…However, as mentioned in several papers [ 156 , 157 ], screening in conventional MRS medium is not recommended as MRS contains acetate which may potentialize antifungal activity and artificially inflate the number of active isolates. Another interesting but labor-consuming approach, used by Delavenne et al [ 158 ] to develop an antifungal isolate collection, was to plate raw milk samples on eight semi-selective media for LAB, and to systematically screen colonies for their antifungal activity against four spoilage fungi using the agar-overlay method. Among the ~72,000 tested colonies, >−1200 colonies (i.e., 1.7% of tested colonies) had a detectable antifungal activity.…”

Section: Bioprotective Culturesmentioning

confidence: 99%

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

2017

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Fungi are common contaminants of dairy products, which provide a favorable niche for their growth. They are responsible for visible or non-visible defects, such as off-odor and -flavor, and lead to significant food waste and losses as well as important economic losses. Control of fungal spoilage is a major concern for industrials and scientists that are looking for efficient solutions to prevent and/or limit fungal spoilage in dairy products. Several traditional methods also called traditional hurdle technologies are implemented and combined to prevent and control such contaminations. Prevention methods include good manufacturing and hygiene practices, air filtration, and decontamination systems, while control methods include inactivation treatments, temperature control, and modified atmosphere packaging. However, despite technology advances in existing preservation methods, fungal spoilage is still an issue for dairy manufacturers and in recent years, new (bio) preservation technologies are being developed such as the use of bioprotective cultures. This review summarizes our current knowledge on the diversity of spoilage fungi in dairy products and the traditional and (potentially) new hurdle technologies to control their occurrence in dairy foods.

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Section: Bioprotective Culturesmentioning

confidence: 99%

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

2017

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“…75,76 The potential of bacterial cultures for preventing or delaying fungal spoilage in cheese and fermentedmilk products has been demonstrated in several studies. [77][78][79][80] Danisco (Denmark) currently sells several formulations under the trade name HOLDBACKÔ as active inhibitors of fungal flora in cheeses and yogurts. 81…”

Section: Milk and Milk Product Applicationsmentioning

confidence: 99%

Bioprotective Culture: A New Generation of Food Additives for the Preservation of Food Quality and Safety

Said

Gaudreau

Dallaire

et al. 2019

Industrial Biotechnology

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Ensuring food quality and safety will remain a major challenge for the agri-food sector, due in large part to expected limits on the use of conventional microbiological barriers. There is an urgent need to develop new antimicrobial agents that are effective throughout the food manufacturing and distribution chain. The use of lactic acid bacteria and metabolites thereof to increase product shelf life has attracted much interest during recent years. Their potential as preservatives in many food matrices appears to be huge. However, the number of agents approved by regulatory agencies and available for widespread commercial use remains small. In this paper we review the recent literature on the potential of lactic acid bacteria as bioprotective culture in foods and summarize their mechanisms of antimicrobial action, recent applications and potential advantages and limitations in the suppression of spoilage organisms and foodborne pathogens. We also examine various aspects of obtaining regulatory approval for the use of lactic acid bacteria as new food additives.

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“…The biological control of molds is a promising alternative to the use of chemical additives. For example, lactic acid bacteria can synthesize several antifungal compounds, such as cyclic dipeptides, phenyl-lactic acid, proteinaceous compounds, and 3-hydroxylated fatty acids (Schnürer & Magnusson, 2005), and their effectiveness as biopreservatives in several foods has been demonstrated (Fernandez et al, 2017;Gerez, Torino, Rollán, & de Valdez, 2009;Kachouri, Ksontini, & Hamdi, 2014).…”

Section: Practical Applicationsmentioning

confidence: 99%

Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation

Caridi

Panebianco

Scibetta

et al. 2019

J Food Process Preserv

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The growth of molds represents a major problem during table olive fermentation. Molds are recognized as spoilage agents and may reduce the product safety for their ability to produce mycotoxins. Yeasts, instead, are usually found in table olive processing and are generally considered desirable microorganisms for their technological properties. In the present study, a model system to select anti‐mold yeasts usable as protective adjunct cultures in table olive fermentation was developed. Two hundred and ninety‐nine strains of yeasts, isolated from cheese, olive, vinegar, and wine, were tested in vitro for their growth characteristics, fermentative activity, salt tolerance, and antagonistic activity against 10 mold strains isolated from table olives and olive brines. Experimental steps led to the selection of a strain of Yarrowia lipolytica exhibiting all the previously listed characteristics. Practical applications A strain of Yarrowia lipolytica was selected because of its high potentiality as adjunct culture in table olive fermentation to contrast mold growth and increase the product quality and safety. The experimental model system developed in this study may be easily applied to select yeasts usable as adjunct cultures in table olive fermentation in order to contrast mold growth and increase the product safety. These outcomes showed how the use of selected yeasts constitutes a promising way to control mold growth during table olive fermentation.

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Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese

Cited by 70 publications

References 30 publications

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Diversity and Control of Spoilage Fungi in Dairy Products: An Update

Bioprotective Culture: A New Generation of Food Additives for the Preservation of Food Quality and Safety

Selection of yeasts for their anti‐mold activity and prospective use in table olive fermentation

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