Assessment of lactobacilli strains as yogurt bioprotective cultures

Delavenne, Emilie; Ismaïl, Rached; Pawtowski, Audrey; Mounier, Jérôme; Barbier, Georges; Blay, Gwenaëlle Le

doi:10.1016/j.foodcont.2012.06.043

Cited by 86 publications

(61 citation statements)

References 24 publications

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“…It is worth notice that Lb. harbinensis produces antifungal compounds that inhibit yeasts (40,44). Lactobacillus casei, also a facultative heterofermentative lactic acid bacterium, is also associated with the oral ecosystem of healthy individuals, the human intestinal tract, and raw and fermented dairy and vegetable products (45).…”

Section: Discussionmentioning

confidence: 99%

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Laureys

Vuyst

2014

Appl Environ Microbiol

174

217

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Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species diversity, and the kinetics of substrate consumption and metabolite production. The majority of the water kefir ecosystem was found to be present on the water kefir grains. The most important microbial species present were Lactobacillus casei/ paracasei, Lactobacillus harbinensis, Lactobacillus hilgardii, Bifidobacterium psychraerophilum/crudilactis, Saccharomyces cerevisiae, and Dekkera bruxellensis. The microbial species diversities in the water kefir liquor and on the water kefir grains were similar and remained stable during the whole fermentation process. The major substrate, sucrose, was completely converted after 24 h of fermentation, which coincided with the production of the major part of the water kefir grain polysaccharide. The main metabolites of the fermentation were ethanol and lactic acid. Glycerol, acetic acid, and mannitol were produced in low concentrations. The major part of these metabolites was produced during the first 72 h of fermentation, during which the pH decreased from 4.26 to 3.45. The most prevalent volatile aroma compounds were ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, which might be of significance with respect to the aroma of the end product.

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Section: Discussionmentioning

confidence: 99%

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Laureys

Vuyst

2014

Appl Environ Microbiol

174

217

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“…Antifungal metabolites from LAB strains have recently been exploited in inhibiting fungal growth in a variety of fermented and nonfermented products including yogurt (Aunsbjerg et al., ; Delavenne et al., ; Lačanin et al., ), cheese (Cheong et al., ), cereal‐based products (Axel et al., ; Russo et al., ), soybeans (Rather et al., ), and fresh fruits and vegetables (Sathe, Nawani, Dhakephalkar, & Kapadnis, ). Until now, a large number of LAB strains from a variety of sources including fermented foods and feeds, gastrointestinal tract via feces, and fruits and vegetables have been identified and acknowledged for their antifungal activity against a vast spectrum of fungi.…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

220

111

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Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega‐scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf‐life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti‐mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

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“…However, the spore germination and the colony growth started only on the fifth day of the mould lactobacilli co-cultivation, which also should be considered as a good result. In the literature, most of the active antifungal strains in fermented milk products were related to the L. casei group [24]. The displayed strong ability to inhibit species of genus Aspergillus and Penicillium (Figs.…”

Section: Resultsmentioning

confidence: 99%

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

Sevgi¹,

Tsveteslava²

2015

JLS

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Abstract:The economic losses and the health hazards of the mycotoxins produced by spoilage fungi are the main concerns of the food industry. The spoilage of bakery products by fungi is more common in countries with a high humidity and temperature. About 5-10% of food production is spoiled by the growth of yeast and fungi in food materials. Similarly, in Western Europe, the growth of the spoilage fungi of bread is estimated to reach more than 200 million Euros per year. The history conditions of the food can be a major factor in determining any fungal spoilage-for example, stored and processed foods are more sensitive to spoilage when compared with fresh and prepared foods. Lactic acid bacteria isolated from Bulgarian wheat and rye flour were used in the present study to check their antifungal properties against pathogenic yeast and fungi imperfecta using standard disc diffusion method in vitro. A broad spectrum of antifungal activity of the six newly identified as L. plantarum strains e Ts1, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 was estimated. Our in vitro studies were performed with wheat and rye sourdough, in order to simulate a real product and to assess the bio-protective potential of the tested lactobacilli. The used test-cultures are representatives of carcinogenic, toxigenic, deteriorative and allergenic fungi from the genera Aspergillus and Penicillium. The all tested strains completely suppress the growth of against C. glabrata 72. Strains L. plantarum Ts1 and Ts3 completely suppress the growth against S. cerevisae. While, in the sample with L. plantarum strains e Ts1, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 , а retarded and weak growth of A. niger and P. claviforme was observed. However, the spore germination and the colony growth started only on the fifth day of the mould lactobacilli co-cultivation, which also should be considered as a good result. In this study six isolates Ts1,Ts2, Ts3, Ts4, Ts5 and Ts6, from the traditional Bulgarian wheat and rye flour have been identified as L. plantarum and L. helveticus and characterized as cultures with promising antifungal activity. Obtained results from the combined molecular identification (16S rRNA gene sequencing) approach contribute to give new data on the microbial biodiversity of this not well-studied niche. The antifungal activity of our new isolates, identified as L. plantarum and L. helveticus, seems to be a promising advantage of these six strains, suggesting their potential applications in different food technologies. However, more experiments have to be conducted to clarify the nature and the mechanisms of the reported antifungal activity and they are still in progress. The combination of dairy origin and strong inhibitory activity of the lactobacillus strains is a prerequisite for their possible application as starters and/or bioprotective antifungal adjuncts.

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Assessment of lactobacilli strains as yogurt bioprotective cultures

Cited by 86 publications

References 24 publications

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

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