Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Liu, Aiping; Xu, Rui‐Xia; Zhang, Shun; Wang, Yuting; Hu, Bin; Ao, Xiaolin; Li, Qin; Li, Jianlong; Hu, Kaidi; Yang, Yong; Liu, Shuliang

doi:10.3389/fmicb.2022.924398

Cited by 10 publications

(5 citation statements)

References 122 publications

(121 reference statements)

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“…Following standard procedures for isolation and identification, a total of 30 strains of LAB were isolated from chicken intestine. The isolates were identified as Lactobacillus brevis ( L. brevis ) 14 , Lactobacillus plantarum ( L. plantarum ) 7 , Lactobacillus acidophilus ( L. acidophilus ) 5 , Pediococci spp. 2 , Lactobacillus casei ( L. casei ) 1 , and Lactobacillus fermentum ( L. fermentum ) 1 ( Figure 2A ).…”

Section: Resultsmentioning

confidence: 99%

“…LAB can help maintain a healthy balance of microorganisms in the gut and contribute to digestion, nutri-ent absorption, and immune function [9][10][11][12] . Additionally, LAB have antimicrobial properties that can inhibit the growth of harmful bacteria, making them useful in food preservation and the prevention of foodborne illnesses 6,9,[13][14][15][16] . Their diverse metabolic capabilities and beneficial properties make them a significant group of bacteria in both scientific and industrial contexts 17,18 .…”

Section: Introductionmentioning

confidence: 99%

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Poultry Gastrointestinal-derived Lactic Acid Bacteria (pGIT-d-LAB) Inhibit Multiple Antibiotics Resistance Bacterial and Fungal Pathogens

Adeniyi,

Adesuyi,

Ayeni

et al. 2024

AJMB

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Background: To develop a probiotic formulation for poultry feed, a few poultry gastrointestinal derived lactic acid bacteria (pGIT-d-LAB) were isolated from chicken intestinal specimens and in vitro experiment was performed to evaluate their efficacy as potential probiotic candidate. Methods: A total of 6 strains of LAB: Lactobacillus brevis (L. brevis), Lactobacillus acidophilus (L. acidophilus), Lactobacillus casei (L. casei), Pediococci spp, Lactobacillus fermentum (L. fermentum) and Lactobacillus plantarum (L. plantarum) were isolated and cultured for collection of Cell Free Supernatant (CFS). CFS collected was tested against pathogenic bacterial isolated from chicken feces as well as prevalent fungal pathogens, utilizing agar-well diffusion techniques. A preliminary investigation into the susceptibility of the pathogens to diverse antibiotics and antifungal drugs was conducted. Bacterial pathogens exhibiting resistance to a minimum of three classes of antibiotics were subsequently identified for pGIT-d-LAB CFS screening. Results: The observed results revealed that the CFS derived from the isolates exhibited varying degrees of growth inhibition against different pathogens. Among the tested pGIT-d-LAB isolates, L. acidophilus demonstrated the most prominent zone of inhibition, measuring 18 mm against Klebsiella pneumoniae ZTAC 1233. Notably, Citrobacter diversus ZTAC 1255 showed resistance to all tested pGIT-d-LAB. Quantification of the metabolites produced was performed, and peak production levels was determined. L. acidophilus produced the highest amount of lactic acid (1.789g/l), Pediococci spp. produced the highest amount of diacetyl and H202 (1.918g/l) (0.0025g/l) at 48 hr peak values respectively. Conclusion: The test isolates are potential probiotic candidates for controlling pathogens in poultry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Poultry Gastrointestinal-derived Lactic Acid Bacteria (pGIT-d-LAB) Inhibit Multiple Antibiotics Resistance Bacterial and Fungal Pathogens

Adeniyi,

Adesuyi,

Ayeni

et al. 2024

AJMB

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“…Different studies have evaluated the antifungal activity of Reu in vitro at different concentrations, and the results have shown that the minimal inhibitory concentrations (MIC) ranged from 1.89 mM to 7.58 mM and from 4 to 10 mmol/L [ 38 , 39 ].…”

Section: Reuterinmentioning

confidence: 99%

Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review

Ponzio,

Rebecchi,

Zivoli

et al. 2024

Foods

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The primary goal of this scoping review is to collect, analyze, and critically describe information regarding the role of the main compounds (reuterin, phenyllactic acid, and exopolysaccharides) produced by LAB that possess antifungal properties and provide some suggestions for further research. The use of lactic acid bacteria (LAB) to mitigate spoilage and extend the shelf life of foodstuffs has a long history. Recently, there has been a growing interest in the unique properties of these additions to the foodstuffs in which they are applied. In recent studies regarding biopreservation, significant attention has been given to the role of these microorganisms and their metabolites. This fascinating recent discipline aims not only to replace traditional preservation systems, but also to improve the overall quality of the final product. The biologically active by-products produced by lactic acid bacteria are synthesized under certain conditions (time, temperature, aerobiosis, acidity, water activity, etc.), which can be enacted through one of the oldest approaches to food processing: fermentation (commonly used in the dairy and bakery sectors). This study also delves into the biosynthetic pathways through which they are synthesized, with a particular emphasis on what is known about the mechanisms of action against molds in relation to the type of food.

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“…Lactic acid bacteria are widely used not only in the food industry but also in animal production, including as feed additives or silage preparations [22], and in agriculture as safe and effective biological agents for combating bacterial and fungal phytopathogens. The mechanism of their action is the production of lactic and acetic acids, bacteriocins, reuterin and other antimicrobial compounds, as well as the removal of reactive oxygen species [33]. In recent years, scientists' interest has also concentrated on the search for microorganisms other than LAB, capable of inhibiting the growth of pathogenic microorganisms.…”

Section: Role Of Antagonistic Microorganisms In Ensuring Food Safetymentioning

confidence: 99%

Yeast as an Alternative Method for Fungal Control in Food Industries

PODGÓRSKA-KRYSZCZUK,

KORDOWSKA-WIATER,

SOLARSKA

et al. 2023

zntj

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Background. The quality of the final product in industries such as bakery, winemaking, brewing, and sausage and cheese making often deteriorates due to the development of food spoilage microbes. Filamentous fungi and their toxic metabolites, known as mycotoxins, are among the factors that significantly reduce food quality and seriously threaten food safety. Mycotoxins cause biochemical, physiological and pathological changes in living organisms and have a toxic effect even at low concentrations. The threat to food safety posed by pathogenic fungi and their metabolites has prompted the search for new ways to reduce their entry into the food chain. Results and conclusions. In recent years, much attention has been paid to biopreservation methods. Biopreservation refers to extending shelf life and enhancing food safety using indigenous or added microorganisms and their antimicrobial metabolites. Starter cultures of yeast antagonistic against toxigenic fungi can contribute to the product's safety, primarily by inhibiting the growth of pathogens during the fermentation process and improving the stability of this process. This review describes the main problems related to the occurrence of fungi in food industries and the strategies for reducing the presence of fungi and mycotoxins in food. Focus is placed in particular on the use of yeast as antifungal microorganisms tested for food bioprotection, and their mechanisms of action.

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Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review

Cited by 10 publications

References 122 publications

Poultry Gastrointestinal-derived Lactic Acid Bacteria (pGIT-d-LAB) Inhibit Multiple Antibiotics Resistance Bacterial and Fungal Pathogens

Poultry Gastrointestinal-derived Lactic Acid Bacteria (pGIT-d-LAB) Inhibit Multiple Antibiotics Resistance Bacterial and Fungal Pathogens

Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review

Yeast as an Alternative Method for Fungal Control in Food Industries

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