Antifungal Activity of Sodium Acetate and Lactobacillus rhamnosus

Stiles, J.; Penkar, S.; Plocková, M.; Chumchalová, Jana; Bullerman, Lloyd B.

doi:10.4315/0362-028x-65.7.1188

Cited by 68 publications

(38 citation statements)

References 10 publications

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“…Similar to lactic and acetic acid, propionic acid can interact with cell membranes to neutralise the electrochemical proton gradient, but it is thought that the effect of propionic and acetic acid are only as a result of the decrease in pH due to lactic acid 65 . Synergistic antifungal effects were reported when lactic acid produced by LAB was combined with sodium acetate of de Mann, Rogosa, Sharpe (MRS), a growth medium for LAB 25,193 . This may be true too for other antifungal compounds produced 193 .…”

Section: Lab Producing Antifungal Compoundsmentioning

confidence: 99%

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

Lowe

Arendt

2004

Journal of the Institute of Brewing

103

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Several metabolic properties of lactic acid bacteria (LAB) serve special functions, which directly or indirectly have impact on processes such as improved quality and safety and flavour development in the malting and brewing industry. LAB are widely distributed in nature and in spontaneous fermentations, often they are found to be the dominating microflora resulting in both the inhibition of spoilage bacteria and organisms. This review describes the applications of LAB in malting and brewing. Mycotoxins are naturally occurring toxic secondary metabolites of fungi that may be present in cereals. Several of these mycotoxins have been associated with human and animal diseases and are known to survive the brewing process. LAB have been shown to restrict the growth of the most important toxigenic fungi thereby reducing the formation of these harmful toxins. The occurrence of mycotoxins in cereals is discussed and their effect in beer is reviewed. The main features of this review are: (I) LAB starter cultures in malting and brewing (II) production of acid malt; (III) biological acidification of mash and wort in brewing; (IV) bacteriocins produced by LAB in brewing; (V) LAB and antifungal activity; (VI) mycotoxins in cereals.

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Section: Lab Producing Antifungal Compoundsmentioning

confidence: 99%

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

Lowe

Arendt

2004

Journal of the Institute of Brewing

103

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“…The antifungal activity of a sourdough isolate Lactobacillus sanfrancisco was due to mixtures of organic acids 33 . However, sodium acetate, a component of the growth medium for LAB was shown to have synergistic antifungal effects 21,190 .…”

Section: Antifungal Compoundsmentioning

confidence: 99%

Enhancing the Microbiological Stability of Malt and Beer - A Review

Vaughan

O'Sullivan

Sinderen

2005

Journal of the Institute of Brewing

166

167

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While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort and beer. Growth of mycotoxin‐producing fungi during malting, production of off‐flavours and development of turbidity in the packaged product due to the growth and metabolic activity of wild yeasts, certain lactic acid bacteria (LAB) and anaerobic Gram negative bacteria, impact negatively on beer quality. It follows that any means by which microbial contamination can be reduced or controlled would be of great economic interest to the brewing industry and would serve the public interest. There has been an increasing effort to develop novel approaches to minimal processing, such as the exploitation of inhibitory components natural to raw materials, to enhance the microbiological stability of beer. LAB species, which occur as part of the natural barley microbiota, persist during malting and mashing, and can play a positive role in the beer‐manufacturing process by their contribution to wort bioacidification or the elimination of undesirable microorganisms. Other naturally occurring components of beer that have been valued for their preservative properties are hop compounds. It may be possible to enhance the antimicrobial activities of these compounds during brewing. Some yeast strains produce and excrete extracellular toxins called zymocins, which are lethal to sensitive yeast strains. Yeast strains resistant to zymocins have been constructed. Imparting zymocinogenic activity to brewing yeast would offer a defence against wild yeasts in the brewery. Thus, the antimicrobial properties of naturally occurring components of raw materials can be exploited to enhance the microbial stability of beer.

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“…Foodborne and food grade LAB have been studied much more than Bacillus species or propionic bacteria and their antifungal activities have been reported by several authors throughout the years (20,21,22,23,24,25,26,27). Table 1 shows some of the publications that have demonstrated the antifungal activity of LAB, which vary from broad to very specific among and within species.…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%