Lactobacillus plantarum with Broad Antifungal Activity as a Protective Starter Culture for Bread Production

Abstract

Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, Lactobacillus plantarum UFG 121, a strain with characterized broad antifungal activity, was analyzed as a potential protective culture for bread production. Six different molds belonging to Aspergillus spp., Penicillium spp., and Fusarium culmorum were used to artificially contaminate bread produced with two experimental modes: (i) inoculation of the dough with a commercial Saccharomyces cerevisiae strain (control) and (ii) co-inoculation of the dough with the commercial S. cerevisiae strain and with L. plantarum UFG 121. L. plantarum strain completely inhibited the growth of F. culmorum after one week of storage. The lactic acid bacterium modulated the mold growth in samples contaminated with Aspergillus flavus, Penicillium chrysogenum, and Penicillium expansum, while no antagonistic effect was found against Aspergillus niger and Penicillium roqueforti. These results indicate the potential of L. plantarum UFG 121 as a biocontrol agent in bread production and suggest a species- or strain-depending sensitivity of the molds to the same microbial-based control strategy.

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

“…Among the antifungal substances, organic acids (particularly propionic acid, acetic acid, and lactic acid), hydrogen peroxide, ethanol, and many other metabolites play their role. LAB from sourdoughs have been reported to produce several low‐molecular‐weight molecules, cyclic dipeptides, phenyllactic acid (PLA), and short‐chain hydroxy fatty acids to inhibit the fungal growth (Black, Zannini, Curtis, & Gänzle, ; Hassan, Zhou, & Bullerman, ; Hudáček, Zalan, Chumchalova, & Halasz, ; Lavermicocca et al., ; Russo, Fares, Longo, Spano, & Capozzi, ). Different acids produced by L. sanfranciscensis (caproic acid, acetic acid, formic acid, butyric acid, valeric acid, and propionic acid) play a key role in inhibiting the growth of fungi belonging to the genera Monilia , Penicillium , Fusarium , and Aspergillus (Corsetti, Gobbetti, Rossi, & Damiani, ).…”

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

“…Thus, fermented foods are produced depending on factors such as nature of microorganisms, ingredients and environmental conditions [3][4][5]. In more detail, there might be different kinds of fermentation processes; these include alcoholic fermentation (yeasts), lactic acid fermentation (lactic acid bacteria) and acetic acid fermentation (Bacillus or molds) [6][7][8][9][10].It is well known that fermented foods can be characterized by enhanced nutritional properties and health-promoting effects [11][12][13][14][15][16].…”

Simultaneous Bioconversion of Gelatinized Starchy Waste from the Rice Noodle Manufacturing Process to Lactic Acid and Maltose-Forming α-Amylase by Lactobacillus plantarum S21, Using a Low-Cost Medium

“…The overall results from this research confirm the high feasibility of using the amylolytic lactic acid bacterium L. plantarum S21 in the large-scale production of lactic acid for food and feed industries, using a low-cost medium, and the food-applicable enzyme is also able to produce as a by-product. Moreover, this lactic acid bacterium originates from Thai fermented rice noodles [25], and due to its high capability for growth on variety starchy materials, this bacterial strain is also attractive for applications in the processing of various food, such as pasta [23] and bread production [20].…”

“…Lactobacillus is one of the most common genera of LAB used in diverse food and agricultural applications such as starter culture [20], probiotics [21], and food preservatives [22] and also food processing [23]. In addition, Lactobacillus spp.…”