Fermentation Processes Using Lactic Acid Bacteria Producing Bacteriocins for Preservation and Improving Functional Properties of Food Products

Juodeikienė, Gražina; Bartkienė, Elena; Viškelis, Pranas; Urbonavičienė, Dalia; Eidukonytė, Dalia; Bobinas, Česlovas

doi:10.5772/30692

Cited by 21 publications

(18 citation statements)

References 198 publications

(136 reference statements)

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“…Fermented foods characterized by a long stability and low cost compared to other foods (Juodeikiene et al . ). Also, fermented foods are sources of yeasts with several beneficial effects on human health and show potential as probiotics.…”

Section: Resultsmentioning

confidence: 97%

“…Nowadays, the consumption of fermented foods has accelerated, mostly in developed countries, since consumers prefer minimally processed products attained by natural biochemical methods like fermentation. Fermented foods characterized by a long stability and low cost compared to other foods (Juodeikiene et al 2012). Also, fermented foods are sources of yeasts with several beneficial effects on human health and show potential as probiotics.…”

Section: Hydrolytic Enzymesmentioning

confidence: 99%

See 1 more Smart Citation

The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus

Abdel-Kareem

Rasmey

Zohri

2019

Letters in Applied Microbiology

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Inhibition of Aspergillus flavus growth and its aflatoxins production using the biocontrol agent Saccharomyces cerevisiae as well as to explore its mode of action was studied. Eight strains of S. cerevisiae strains were able to suppress the growth of A. flavus Z103. The maximum growth inhibition of A. flavus Z103 was obtained by living cells of S. cerevisiae EBF101 and S. cerevisiae 117 with 85 and 83%, respectively. The sporulation inhibition and hyphae deterioration of A. flavus Z103 by S. cerevisiae cells adhesion were observed under SEM; up to 99·8% inhibition of aflatoxins biosynthesis by A. flavus Z103 was resulted when the fungus was treated by autoclaved extracellular crude of S. cerevisiae. Also, the tested strains are potential to produce exo‐chitinase which could be suggested as another mode of action for its antifungal activity. GC‐MS analysis of S. cerevisiae 117 extracellular secondary metabolites revealed the existence of 4‐Hydroxyphenethyl alcohol (46·32%), 4, 4‐Dimethyloxazole (9·14%) and 1,2‐Benzenedicarboxylic acid dioctyl ester (2·8%). Significance and Impact of the Study: The use of Saccharomyces cerevisiae instead of chemical preservatives in fermented food, animal and fish feed and storage cereal grains could encourage the food industry to produce organic food free of chemical additives. Overall, our data suggest the possibility of using S. cerevisiae as an alternative treatment in the food industries to control the dispersion and aflatoxins production by Aspergillus flavus during storage. This method could provide an additional probiotic effect in the digestive tract of consumers after ingestion of the treated food. So, our study clarifies the exact mechanisms responsible for the reduction of the aflatoxin contents by S. cerevisiae

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Section: Resultsmentioning

confidence: 97%

Section: Hydrolytic Enzymesmentioning

confidence: 99%

The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus

Abdel-Kareem

Rasmey

Zohri

2019

Letters in Applied Microbiology

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show abstract

“…The plates were subsequently incubated at 37 °C for 72 h. After incubation the single colonies were counted and the number of viable cells (CFU/mL) was determined (Juodeikiene et al 2011). Appropriate tenfold dilution of the samples was prepared in phosphate buffer solution.…”

Section: Determination Of Growth In Mango and Honeydew Wastesmentioning

confidence: 99%

Biology Education and Research in a Changing Planet

Daniel¹

2015

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“…Bacteriocins can act as bactericidal or bacteriostatic, a distinction which is strongly dependent on bacteriocin dose and degree of purification, physiological state of the indicator cells and experimental conditions such as incubation temperature, pH, presence of agents disrupting cell wall integrity, etc [121,122].…”

Section: Lactic Acid Bacteria As Source Of Functional Ingredients 599mentioning

confidence: 99%

“…e) Genetic determinants generally located in plasmid facilitating genetic manipulation to increase the variety of natural peptides. f) Usually act on the bacterial cytoplasmic membrane having no cross resistance with antibiotics [122,123].…”

Section: Traits Of Lab Derived Bacteriocinsmentioning

confidence: 99%