Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Corsetti, Aldo; Gobbetti, Marco; Rossi, J.; Damiani, Pietro

doi:10.1007/s002530051285

Cited by 307 publications

(190 citation statements)

References 10 publications

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“…The increasing knowledge of sourdough ecology is leading to the improvement of the quality of the end product through the use of starter cultures with enhanced technological capabilities, such as exopolysaccharide production (Korakli et al, 2003;Lacaze et al, 2007), antifungal activity (Corsetti et al, 1998b;Schnürer & Magnusson, 2005), antistaling properties (Corsetti et al, 2000;Moore et al, 2007) and decreased gluten intolerance (Di Cagno et al, 2005;Gobbetti et al, 2007). The identification of L. sanfranciscensis at strain level proves to be crucial as a consequence of the rising interest in the above-mentioned strain-related functional traits and for monitoring patented technologies in sourdough production.…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

et al. 2010

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Lactobacillus sanfranciscensis is a lactic acid bacterium that characterizes the sourdough environment. The genetic differences of 24 strains isolated in different years from sourdoughs, mostly collected in Italy, were examined and compared by PFGE and multilocus sequence typing (MLST). The MLST scheme, based on the analysis of six housekeeping genes (gdh, gyrA, mapA, nox, pgmA and pta) was developed for this study. PFGE with the restriction enzyme ApaI proved to have higher discriminatory power, since it revealed 22 different pulsotypes, while 19 sequence types were recognized through MLST analysis. Notably, restriction profiles generated from three isolates collected from the same firm but in three consecutive years clustered in a single pulsotype and showed the same sequence type, emphasizing the fact that the main factors affecting the dominance of a strain are correlated with processing conditions and the manufacturing environment rather than the geographical area. All results indicated a limited recombination among genes and the presence of a clonal population in L. sanfranciscensis. The MLST scheme proposed in this work can be considered a useful tool for characterization of isolates and for indepth examination of the strain diversity and evolution of this species.

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Section: Introductionmentioning

confidence: 99%

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

et al. 2010

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“…Magnusson and Schnürer (12) described production of a proteinaceous antifungal compound by a Lactobacillus coryniformis strain, while Lavermicocca et al (10) reported isolation of the antifungal compounds phenyllactic acid and 4-hydroxyphenyllactic acid from Lactobacillus plantarum. Short-chain fatty acids, in particular caproic acid, produced by the sourdough bacterium Lactobacillus sanfrancisco also exhibit anti-mold activities (1). L. plantarum can produce fungus-inhibitory low-molecular-weight substances, such as benzoic acid, methylhydantoin, mevalonolactone, and cyclo-(Gly-L-Leu) (14), while a fungistatic bacteriocin-like substance, pentocin TV35b, was isolated from a Lactobacillus pentosus strain (15).…”

mentioning

confidence: 99%

Lactobacillus plantarum MiLAB 393 Produces the Antifungal Cyclic Dipeptides Cyclo( l -Phe- l -Pro) and Cyclo( l -Phe- trans -4-OH- l -Pro) and 3-Phenyllactic Acid

Ström¹,

Sjögren

Broberg

et al. 2002

Appl Environ Microbiol

556

330

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We have isolated a Lactobacillus plantarum strain (MiLAB 393) from grass silage that produces broadspectrum antifungal compounds, active against food-and feed-borne filamentous fungi and yeasts in a dualculture agar plate assay. Fusarium sporotrichioides and Aspergillus fumigatus were the most sensitive among the molds, and Kluyveromyces marxianus was the most sensitive yeast species. No inhibitory activity could be detected against the mold Penicillium roqueforti or the yeast Zygosaccharomyces bailii. An isolation procedure, employing a microtiter well spore germination bioassay, was devised to isolate active compounds from culture filtrate. Cell-free supernatant was fractionated on a C 18 SPE column, and the 95% aqueous acetonitrile fraction was further separated on a preparative HPLC C 18 column. Fractions active in the bioassay were then fractionated on a porous graphitic carbon column. The structures of the antifungal compounds cyclo(L-Phe-L-Pro), cyclo(L-Phe-trans-4-OH-L-Pro) and 3-phenyllactic acid (L/D isomer ratio, 9:1), were determined by nuclear magnetic resonance spectroscopy, mass spectrometry, and gas chromatography. MIC values against A. fumigatus and P. roqueforti were 20 mg ml ؊1 for cyclo(L-Phe-L-Pro) and 7.5 mg ml ؊1 for phenyllactic acid. Combinations of the antifungal compounds revealed weak synergistic effects. The production of the antifungal cyclic dipeptides cyclo(L-Phe-L-Pro) and cyclo(L-Phe-trans-4-OH-L-Pro) by lactic acid bacteria is reported here for the first time.

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“…sanfrancisco CB1. The acids include acetic, caproic, formic, propionic, butyric and n--valeric acids, that acted synergistically in inhibiting mold growth (Corsetti et al, 1998). Similar results were also found by Magnusson and Schnurer (2001).…”

Section: Anti--mold Activity Of Supernatant and The Physicochemical Csupporting

confidence: 76%

“…Corsetti et al (1998) studied the mixture of organic acids produced by Lactobacillus sanfrancisco CB1, and found that the organic acids act in a synergistic way and that caproic acid played a key role in increasing the antifungal activity of the mixture.…”

Section: Organic Acidsmentioning

confidence: 99%

Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese

Zhao¹

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A large amount of cheese is lost every year due to mold contamination.Biopreservation, which is the use of biological entities (microbes) and their metabolites to suppress microbial spoilage instead of chemical preservatives has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented pickles were tested by agar overlay assay for their anti--mold activity. Six strains grown on MRS agar showed strong inhibitory activity against a target mold (Penicillium sp. at 10 5 spores/ml) isolated from the surface of Cheddar cheese. The isolates were identified by biochemical tests using API CHL50 strips. Five strains were identified as Lactobacillus plantarum, and one strain as Pediococcus pentasaceus. Well--diffusion method was used to demonstrate anti--mold activity in concentrated cell--free supernatants. Supernatants from all strains showed inhibition of the target mold (indicator). The anti--mold compound(s) produced by all the strains was heat--resistant (100 o C for 15 min). Supernatants from 5 strains retained the anti--mold activity when the pH was adjusted to 6.8 ± 0.2, while one v strain DC2 isolated from cheese lost its anti--mold activity at that pH. Temperature of incubation of cultures affected anti--mold activity. The optimum was 37 o C. Very little or no inhibition was noted when cultures were incubated at either 10 or 55 °C.A preliminary study of applying anti--mold lactobacilli in Cheddar cheese was completed. Anti--mold LAB was added to the cheese milk as an adjunct to give 10 5 cfu/ml. After 1--week and 1--month ripening, mold (10~20 spores) was added on to the surface, and the cheese was wrapped loosely. The appearance of the mold on cheese surface was monitored. Mold was not present on the 1--week old cheese "NB in milk" until the 6 th day after the control cheese (made without strain NB) showed signs of mold. The 1--month old cheese "NB in milk " extended the shelf life 17 days longer than the control cheese.

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Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Cited by 307 publications

References 10 publications

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

Lactobacillus plantarum MiLAB 393 Produces the Antifungal Cyclic Dipeptides Cyclo( l -Phe- l -Pro) and Cyclo( l -Phe- trans -4-OH- l -Pro) and 3-Phenyllactic Acid

Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese

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