Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns

Abstract

Lactic acid bacteria (LAB) can produce many kinds of antifungal substances, which have been widely proven to have antifungal activity. In this study, 359 strains of LAB were screened for antifungal activity against Aspergillus niger (A. niger) using the 96-well microtiter plate method, and three showed strong activity. Of these, ZZUA493 showed a broad-spectrum antifungal ability against A. niger, Aspergillus oryzae, Trichoderma longibrachiatum, Aspergillus flavus and Fusarium graminearum. ZZUA493 was identified as Lactobacillus plantarum. Protease treatment, the removal of hydrogen peroxide with catalase and heat treatment had no effect on the antifungal activity of the cell-free supernatant (CFS) of ZZUA493; organic acids produced by ZZUA493 appeared to have an important role in fungal growth inhibition. The contents of lactic acid, acetic acid and phenyllactic acid in the CFS tended to be stable at 48 h, and amounted to 28.5, 15.5 and 0.075 mg/mL, respectively. In addition, adding ZZUA493, as an ingredient during their preparation, prolonged the shelf life of Chinese steamed buns. Overall, ZZUA493 appears to have good potential as a fungal inhibitor for food preservation.

Antifungal Effect of Metabolites from a New Strain Lactiplantibacillus Plantarum LPP703 Isolated from Naturally Fermented Yak Yogurt

“…plantarum LPP703 cultures were collected by centrifugation at different culture times, and then the supernatants were further filtered through a 0.2 µm membrane filter. The antifungal effect of the obtained cell-free supernatant (CFS) was assayed by microplate inhibition analysis [7]. Briefly, a 100 µL aliquot of Lpb.…”

“…The lactic acid bacteria (LAB) have received particular attention due to their generally recognized as safe status. It has been reported that LAB have potent antifungal activity against many fungal genera [5][6][7]. Various bioactive metabolites (such as proteinaceous substances, cyclic dipeptides, organic acids, fatty acids, and hydrogen peroxide) generated by LAB are closely associated with the inhibitory effect of LAB on fungi [8][9][10].…”

The Complex Role of Lactic Acid Bacteria in Food Detoxification

“…Several studies have reported a broad spectrum of antifungal activity by many Lactobacillus spp. due to various organic acids production [ 204 , 205 ]. According to Lavermicocca et al [ 206 ], PLA and OH-PLA synthesized by Lp.…”

“…The peptidoglycan layer has also been implicated. However, the binding capacity is highly variable: species- and strain-specific, greatly affected by pH and temperature, and mostly reversible [ 204 , 208 ]. Other mechanisms, such as the degradation of mycotoxins or their conversion to less toxic metabolites, are still waiting for proper experimental support [ 201 ].…”

Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity

“…LAB, like many probiotics, are generally recognized as safe (GRAS) [ 17 ]. During fermentation, LAB produce acidic substances that reduce the pH value of the environment and cause intracellular acid stress, resulting in unfavorable conditions for the growth of fungi in food products [ 18 ]. These acidic substances, such as lactic acid (LA), acetic acid (AA), propionic acid, formic acid, phenyllactic acid, and fatty acids, have shown antifungal properties [ 13 , 19 , 20 ].…”