Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

Aunsbjerg, Stina D.; Honoré, Anders H.; Marcussen, Jørn; Ebrahimi, Parvaneh; Vogensen, Finn K.; Benfeldt, Connie; Skov, Thomas; Knøchel, Susanne

doi:10.1016/j.ijfoodmicro.2014.11.007

Cited by 68 publications

(44 citation statements)

References 45 publications

(50 reference statements)

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“…Aunsbjerg et al. () reported the role of volatile compounds (diacetyl) produced by Lactobacillus paracasei DGCC 2132 in inhibiting the growth of two fungal species belonging to the genus Penicillium : P. solitum DCS 302 and Penicillium sp. nov. DCS 1541, at the pH values of 6.5 and 4.5, respectively.…”

Section: Antifungal Effects Of Labmentioning

confidence: 99%

“…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%

See 1 more Smart Citation

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

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

215

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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Section: Antifungal Effects Of Labmentioning

confidence: 99%

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

215

111

View full text Add to dashboard Cite

show abstract

“…Remaining sub‐composited samples were stored at −80 °C for analysis of volatile compounds using headspace solid‐phase microextraction–gas chromatography–mass spectrometry (Aunsbjerg et al . ).…”

Section: Methodsmentioning

confidence: 97%

Effects of feeding ground versus pelleted total mixed ration on digestion, rumen function and milk production performance of dairy cows

Zhong

Zhao

Feng³

et al. 2019

Int J of Dairy Tech

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This study evaluated the effects of feeding ground (G) versus pelleted (P) total mixed ration (PTMR) on digestibility and milk production performance of mid-lactation dairy cows over a 42-days period. Results showed that, compared to GTMR, feeding PTMR increased dry matter intake and digestibility, ruminal propionate proportions and milk protein percentage, but decreased acetate-topropionate ratio, milk fat percentage and aldehydes, acids, alcohols, and aromatic hydrocarbon proportions in milk. The PTMR did not improve milk yield but accelerated live weight recovery of cows and led to acidosis risk in lactating cows due to negative effects on rumen fermentation.

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“…We chose to use a strain of Lactobacillus paracasei, which can be found in plants, many dairy products and as a commensal in the human gut. It is also commonly used as a probiotic and is known to produce diacetyl (Aunsbjerg et al, 2015). For this study we use L. paracasei and the term 'LAB' interchangeably.…”

Section: Paracasei Produces Diacetyl In the Presence Of Citratementioning

confidence: 99%

A natural odor attraction between lactic acid bacteria and the nematode Caenorhabditis elegans

et al. 2015

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Animal predators can track prey using their keen sense of smell. The bacteriovorous nematode Caenorhabditis elegans employs sensitive olfactory sensory neurons that express vertebrate-like odor receptors to locate bacteria. C. elegans displays odor-related behaviors such as attraction, aversion and adaptation, but the ecological significance of these behaviors is not known. Using a combination of food microbiology and genetics, we elucidate a possible predator-prey relationship between C. elegans and lactic acid bacteria (LAB) in rotting citrus fruit. LAB produces the volatile odor diacetyl as an oxidized by-product of fermentation in the presence of citrate. We show that C. elegans is attracted to LAB when grown on citrate media or Citrus medica L, commonly known as yuzu, a citrus fruit native to East Asia, and this attraction is mediated by the diacetyl odor receptor, ODR-10. We isolated a wild LAB strain and a wild C. elegans-related nematode from rotten yuzu, and demonstrate that the wild nematode was attracted to the diacetyl produced by LAB. These results not only identify an ecological function for a C. elegans olfactory behavior, but contribute to the growing understanding of ecological relationships between the microbial and metazoan worlds.

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Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

Cited by 68 publications

References 45 publications

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

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

Effects of feeding ground versus pelleted total mixed ration on digestion, rumen function and milk production performance of dairy cows

A natural odor attraction between lactic acid bacteria and the nematode Caenorhabditis elegans

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