Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products

Valerio, Francesca; Favilla, Mara; Bellis, Palmira De; Sisto, Angelo; Candia, Silvia de; Lavermicocca, Paola

doi:10.1016/j.syapm.2009.01.004

Cited by 116 publications

(68 citation statements)

References 28 publications

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“…Authors found a relationship between the growth conditions and the antifungal properties which were only partially due to the organic acid content. Actually, the LbBio2 was characterised by the simultaneous presence of both PLA and OH-PLA, by the higher total organic acid content and the lower pH value, thus confirming the role of acid compounds in the antifungal efficacy as also demonstrated by Valerio et al (2009). Authors identified three strains (Weissella cibaria, Leuconostoc citreum and Lactobacillus rossiae) whose fermentation products showed a strong inhibitory activity against A. niger isolated from bakery products and were characterised by low pH values and high content of lactic and acetic acids.…”

Section: Discussionsupporting

confidence: 60%

Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread

et al. 2014

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Bread shelf life is generally compromised by fungi mainly belonging to Aspergillus and Penicillium genera, which colonise the surface of the product within few days from the production. The aim of this study was to select a Lactobacillus brevis-based bioingredient (LbBio) able to inhibit the growth of Aspergillus niger ITEM5132 on pan bread in order to prolong its shelf life. Four LbBio formulations, obtained by growing a selected L. brevis strain in a flour-based medium containing different carbon sources or acid precursors (fructose, LbBio1; fructose and maltose, LbBio2; α-chetoglutaric acid, LbBio3; short-chain fructooligosaccharides, LbBio4), were evaluated for their content of organic acids (lactic, acetic, propionic, phenyllactic, 4-hydroxy-phenyllactic, valeric, isovaleric acids). The LbBio formulations were applied in yeast-leavened bread during bread-making trials and the resulting products were inoculated after baking with A. niger spore's suspension and the fungal growth was monitored during storage (25°C for 6 days). The formulation showing the highest inhibitory activity was separated by ultra-filtration method, and whole and fractions obtained were evaluated for their in vitro activity. The fraction showing the highest activity was further separated by gel-filtration and the resulting products were investigated for their protein content and in vitro inhibition.The results from the bread-making trials performed using different formulations of LbBio showed a delay in fungal growth (1 day) respect to the bread not containing the bioingredient (control) or including calcium propionate (0.3% w/w). The formulation LbBio2, prepared with fructose and maltose 1% (w/vol), contained the highest amount of total organic acids, including phenyllactic and hydroxyl-phenyllactic acids, and reduced the visual spoilage of bread. This formulation was separated by ultra-filtration and fractions containing metabolites with molecular weight higher than 30 kDa showed high inhibitory effect in the in vitro assay. In particular, the microfluidic analysis highlighted the presence of a protein with a molecular weight of 56 kDa only in the active fraction. Further studies have to be done in order to identify the protein involved in the antifungal activity.

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Section: Discussionsupporting

confidence: 60%

Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread

et al. 2014

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“…In bakery practice, sourdough is usually sustained by repeated inoculation, whereby a reproducible and controlled composition and activity of the sourdough microflora is paramount to achieve a constant stability of sourdough as well as a constant quality of the end-product. Besides, many researchers have reported about the high resistance of sourdough breads to the microbiological spoilage by moulds and rope-forming bacilli (Valerio et al, 2009;Hassan and Bullerman, 2008;Sadeghi, 2008;Ryan et al, 2008;Mentes et al, 2007). Mould causes mouldiness and bacteria belonging to the genus Bacillus (Şimşek et al, 2006) are capable of causing massive economic losses due to the considerable resistance allowing them to survive food processing (Errington, 2003;Driks, 2002).…”

Section: Optimization Of Media and Growth Conditions For Increased Bamentioning

confidence: 99%

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

Juodeikienė¹,

Bartkienė²,

Viškelis³

et al. 2012

Advances in Applied Biotechnology

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“…It is more particularly found in many fermented cereals and vegetables (2,3,6). Some metabolic traits other than lactic acid fermentation, such as exopolysaccharide production from sucrose (4, 10, 13) and antifungal activity (14), have been reported, highlighting that W. confusa could be attractive for diverse biotechnological applications. For instance, a W. confusa strain was found promising for efficient in situ production of dextrans and isomaltooligosaccharides in sourdoughs without strong acidification (7).…”

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Genome Sequence of Weissella confusa LBAE C39-2, Isolated from a Wheat Sourdough

et al. 2012

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Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products

Cited by 116 publications

References 28 publications

Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread

Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread

Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

Genome Sequence of Weissella confusa LBAE C39-2, Isolated from a Wheat Sourdough

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