Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables

Sathe, Sukanya; Nawani, Neelu; Dhakephalkar, Prashant K.; Kapadnis, B. P.

doi:10.1111/j.1365-2672.2007.03525.x

Cited by 123 publications

(83 citation statements)

References 26 publications

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“…The antifungal effectiveness of LAB can be enhanced with a slight increase in NaCl concentration (from 0.5% to 3%) in the growth medium for Lactobacillus rhamnosus (EFFAT et al, 2001) which may be related to a synergistic effect between NaCl with organic acids and antifungal substances metabolised by LAB (EFFAT et al, 2001). The pH also exerts a strong influence on the production of antifungal compounds by LAB (BATISH et al, 1997;SATHE et al, 2007). Studies have reported (CORSETTI; GOBBETTI; ROSSI, 1998) that the optimum pH range for the production of these compounds is between 5.0 and 6.0.…”

Section: Lactic Acid Bacteria (Lab) As Bioconservantsmentioning

confidence: 99%

“…The studies performed by Sathe et al (2007) demonstrated that the antifungal activity of Lactobacillus plantarum CUK501 was maximal (1,280 AU/ ml) at 30 • C when the culture was at the end of its log phase. These results were consistent with those obtained previously by Batish et al (1990), who observed that the antifungal activity of a strain of Lactobacillus acidophilus was maximal at 30 • C after 48 hours of incubation, while increasing the incubation period resulted in a lower antifungal activity.…”

Section: Lactic Acid Bacteria (Lab) As Bioconservantsmentioning

confidence: 99%

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Natural Conservation Attached to the Use of Microorganisms

Cirilo¹,

Barba²,

Romeiro³

et al. 2018

Semina: Tech. Ex.

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Breads are part of our basic food, with rare exceptions. We are currently involved in such a wide variety of brands and products that we end up opting for the item that matches our immediate desire for consumption. Consumers, on the other hand, are more concerned about their food and are looking for healthier foods with as few preservatives as possible. In this way, industries need to innovate and launch more natural options to meet these current changes. However, it is still necessary to combine research with technology to produce products that meet this new reality. This review includes the objective of reporting on bioconservation using micro-organisms that produce antimicrobial substances in order to sensitize industries and potential consumers about some studies on products made with bioconservants. Keywords: Bioconservation, Lactic Acid Bacteria, Fermentation, Sourdough. ResumoOs pães fazem parte da nossa alimentação básica, salvo raras exceções. Atualmente estamos envolvidos por uma variedade tão grande de marcas e produtos que acabamos optando pelo item que corresponde ao nosso desejo imediato de consumo. Os consumidores, por sua vez, estão mais preocupados com sua alimentação e procuram alimentos mais saudáveis e com o mínimo de conservantes possível. Dessa forma as indústrias necessitam inovar e lançar opções mais naturais para satisfazer essas atuais mudanças. Contudo, ainda se faz necessário aliar a pesquisa com a tecnologia para elaborar produtos que atendam essa nova realidade. Essa revisão traz consigo o objetivo de informar sobre a bioconservação utilizando micro-organismos produtores de substâncias antimicrobianas a fim de sensibilizar as indústrias e os potenciais consumidores a respeito de alguns estudos sobre produtos elaborados com bioconservantes. Palavras-chave: Bioconservação. Bactérias Ácido Láticas. Fermentação. Sourdough.

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Section: Lactic Acid Bacteria (Lab) As Bioconservantsmentioning

confidence: 99%

Section: Lactic Acid Bacteria (Lab) As Bioconservantsmentioning

confidence: 99%

Natural Conservation Attached to the Use of Microorganisms

Cirilo¹,

Barba²,

Romeiro³

et al. 2018

Semina: Tech. Ex.

View full text Add to dashboard Cite

show abstract

“…c. Other ailments. Probiotics such as Lactococcus, Pediococcus and Leuconostoc can prevent or limit mycotoxinogenic mould growth [74][75][76][77][78]. Moreover, LAB according to their bacterial strain could bind aflatoxin B1 both in vivo and in vitro [79].…”

Section: Other Disordersmentioning

confidence: 99%

Lactic Acid Bacteria as Source of Functional Ingredients

Florou-Paneri¹,

Christaki²,

Bonos³

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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“…The mechanism of these properties has been intensively studied in recent years [13][14][15][16][17][18]. Nevertheless, exact chemical nature of the antibacterial and antifungal substances produced by the bacteria has not been revealed yet [14,15,19].…”

mentioning

confidence: 99%

Alleviation Of zinnia elegans Jacq. Seed Deterioration Using Hydrogen Peroxide and Organic Acids

Szopińska

2014

Ecological Chemistry and Engineering S

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Abstract:The decrease of seed quality during storage is strongly associated with damage caused by free radicals. Some compounds of natural origin, known due to their antioxidative and antifungal properties, may be potentially used in organic production for seed treatment as an alternative to pesticides. The aim of the experiment was to study an ability of hydrogen peroxide and organic acid to improve germination, vigour and health of non-deteriorated and deteriorated zinnia seeds. Two seed samples, cv. Illumination and Orys, varying in initial infestation with fungi were tested. For deterioration seeds were kept at 30°C and 80% RH for 30 days. Seed quality tests were performed before and after deterioration for controls and seeds soaked in 3.0% hydrogen peroxide solution and in 1.0 and 5.0% solutions of ascorbic and lactic acids for 10, 30 and 60 min. The controls were untreated seeds, seeds soaked in 0.2% solution of Kaptan zawiesinowy 50 WP for 30 min and seeds soaked in distilled water for 10, 30 and 60 min. Treating zinnia seeds with organic acids more significantly affected seed germination and health after deterioration than before, and improvement of germination capacity was usually correlated with decrease of the percentage of abnormal diseased seedlings. Deterioration had no influence on mean germination time, whereas in particular cases treating seeds with hydrogen peroxide and organic acids negatively affected this parameter. After deterioration regardless of treatment increased number of seeds free from fungi. Lactic acid followed by hydrogen peroxide and ascorbic acid effectively limited growth of A. alternata, A. zinnia and Fusarium spp. on zinnia seeds, however at higher concentration negatively affected seed germination and vigour. Moreover, treating seeds with hydrogen peroxide and organic acids many a time increased seeds infestation with B. cinerea.

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Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables

Abstract: Fresh vegetables can be used as a source of antifungal lactic acid bacteria. Their exploitation as biopreservative will help in prolonging shelf-life of fresh vegetables.

Cited by 123 publications

References 26 publications

Natural Conservation Attached to the Use of Microorganisms

Natural Conservation Attached to the Use of Microorganisms

Lactic Acid Bacteria as Source of Functional Ingredients

Alleviation Of zinnia elegans Jacq. Seed Deterioration Using Hydrogen Peroxide and Organic Acids

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