Inhibition of Aspergillus carbonarius growth and Ochratoxin A production using lactic acid bacteria cultivated in an optimized medium

Domínguez-Gutiérrez, G.A.; Perraud-Gaime, I.; Escalona-Buendía, H.; Durand, N.; Champion-Martínez, E.I.; Fernández-Soto, R.R.; Saucedo-Castañeda, G.; Rodríguez-Serrano, G.

doi:10.1016/j.ijfoodmicro.2023.110320

Cited by 4 publications

(4 citation statements)

References 37 publications

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“…Similar data were obtained by Luz et al [254] who registered OTA reduction values of up to 97% and 95% with two different strains, L. rhamnosus CECT 278T and L. plantarum CECT 749; OTA reduction was both enzymatic and via adsorption on the cell wall. Similar results were obtained by Domínguez-Gutiérrez [277] when testing the effect of Lactobacillus plantarum cultures on the inhibition of the A. carbonarius growth and OTA production. However, the effectiveness could vary based on the specific bacterial strain, OTA concentration, and the type of food product.…”

Section: Microorganisms and Enzymessupporting

confidence: 86%

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

Ben Miri,

Benabdallah,

Chentir

et al. 2024

Foods

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Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.

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Section: Microorganisms and Enzymessupporting

confidence: 86%

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

Ben Miri,

Benabdallah,

Chentir

et al. 2024

Foods

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“…The amino acid content exhibited a trend of increase and then decrease with fermentation. The highest total amino acid content was 1.963 mg/mL at 19 h, and a small decrease was observed at 20 h. The decrease was observed possibly because lactic acid bacteria require nutritional factors, such as amino acids, minerals, and vitamins, in a nutrient-rich environment to grow and reproduce ( 30 ). Essential amino acids and hydrophobic amino acids reached maximum values of 0.533 and 0.334 mg/mL, respectively, at this time.…”

Section: Resultsmentioning

confidence: 99%

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Yang,

Hong,

Aihaiti

et al. 2024

Front. Nutr.

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This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and in vitro hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO4·7H2O was added at 0.15 g/L, the peptide yield reached 43.85% with a mixed fermentation of Lactobacillus fermentum, Bacillus subtilis, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus acidophilus. Components with a molecular weight below 1 kDa were found to be more effective in inhibiting the activity of α-amylase and α-glucosidase, with the identified sequence being FYLPKM. Finally, SPME/GC–MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.

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“…Glucose exists as a carbon source is one of the main factors stimulating the production of biomass, whereas excessive glucose content will inhibit the production of biomass [36]. Reportedly, LA production yield by LAB is generally related to pH ranging from 3.5-9.6 and temperature ranging from 5-45 ℃ [11].…”

Section: Discussionmentioning

confidence: 99%

“…Dominguez-Gutierrez and co-workers reported that 𝑣 <0 indicates that the products are suffering from decomposition in the fermentation process [36]. In this work, the 𝑣 values of protein and LA were -1.373×10 -6 and -2.83×10 -7 according to the pretion kinetics generation model (equation 9) and LA generation kinetics model (equation 10), respectively, indicating that the LA and protein production of L. pentosus 292 were significantly related to bacterial growth.…”

Section: Discussionmentioning

confidence: 99%

Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative

chen,

Wei,

Feng

et al. 2024

Preprint

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A cheap medium containing 30 g/L glucose, 15 g/L yeast powder, 8 g/L K2HPO4, and 10 g/L tween-80 was developed for Lactiplantibacillus pentosus 292, and the lactic acid (LA) produced in this medium was up to 16.24 g/L increased by 83.48% compared with that in MRS medium after 24 h fermentation under optimal condition (temperature 35 ℃, pH 6, shaking speed 100 rpm, and inoculation amount 3%). Subsequently, the large-scale fermentation kinetics models of bacterial growth, substrate consumption, and product generation in a 200-L fermenter were built using better-fitting models of Logistic, Luedeking, and Luedeking-Piret, respectively. Then, the preservation strategy of fermentation broth with 1–3% molasses as preservative and temperature acceleration experiment were studied. This work besides constructing the large-scale fermentation kinetics models of L. pentosus 292, also developed a storage strategy based on the molasses as a preservative, thereby facilitating the application of 292-strain for large-scale production of lactic acid bacteria (LAB) preparation and its products.

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Inhibition of Aspergillus carbonarius growth and Ochratoxin A production using lactic acid bacteria cultivated in an optimized medium

Cited by 4 publications

References 37 publications

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

Comprehensive Insights into Ochratoxin A: Occurrence, Analysis, and Control Strategies

Preparation of sea buckthorn (Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia

Large-scale fermentation of Lactiplantibacillus pentosus 292 for the production of lactic acid and the storage strategy based on molasses as a preservative

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