Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

Abstract

The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.

In vitro safety and functional characterization of the novel Bacillus coagulans strain CGI314

“…Organic acids have been reported to be useful starting materials in multiple applications which includes food, cosmetic, chemical, pharmaceutical, and beverage industries owing to their various functional properties. Lactic acid, succinic acid and benzoic acid in food have been linked to flavor formation, antimicrobial and antioxidant effects ( Florou-Paneri et al, 2013 ; Majchrzak et al, 2022 ; Punia Bangar et al, 2022 ; Nazareth et al, 2023 ). In UHT milk, B. coagulans CGI314 demonstrated the ability to synthesize the SCFAs; formic acid and acetic acid ( Supplementary Table 3 ).…”

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

“…GCC+, as S. xylosus , successfully decreased the OTA content using different strains of P. nordicum (Pn15, Pn92 and Pn856) a in dry-cured ham-based medium, although no effect was detected in sausages inoculated with the same strain of S. xylosus and Pn15 [ 31 , 160 ]. Fermented extracts developed from the fermentation of a meat model system (BFS) by L. plantarum and P. pentosaceus were able to totally eliminate the presence of P. nordicum and P. verrucosum using different concentrations depending on the bacterium and the mold strain tested [ 162 ]. Meftah et al [ 159 ] revealed the ability of the yeasts C. zeylanoides and Rhodotorula mucilaginosa to reduce the OTA concentration produced by P. nordicum and A. westerdijkiae in three matrices (ham, and dry-cured sausages with industrial and traditional processing).…”

“…S. xylosus Sx8 was able to control the growth and the AFB1 produced by A. flavus and AFB1 and AF G1 produced by A. parasiticus in a dry-cured ham-based medium at three different temperatures (15, 20 and 25 °C) [ 160 ]. The BFS extract from L. plantarum and P. pentosaceus reduced the growth of A. flavus and A. parasiticus in a meat model system by up to 50% using concentrations between 21 and 43 g L −1 [ 162 ]. D. hansenii combined with the antifungal protein PgAFP and P. acidilactici on slices of dry-cured fermented sausages successfully diminished AFB1 and AFG1 amounts produced by A. parasiticus and the mold counts [ 169 ].…”

“…Concerning the biocontrol studies in dry-cured meat products, the bacterium S. xylosus Sx8 decreased CPA production using two strains of P. griseofulvum grown in a dry-cured ham-based medium after 30 days of incubation at 25 °C [ 160 ]. Concentrations of 85 g L −1 of BFS extract from L. plantarum and between 21 and 85 g L −1 from P. pentosaceus did not allow for the growth of P. griseofulvum and P. commune in a meat model system [ 162 ]. Moreover, Delgado et al [ 34 ] showed that P. chrysogenum , producer of the antifungal protein PgAFP, was able to diminish CPA amounts produced by P. griseofulvum under the limit of detection on a dry-fermented sausage-based medium and more than 97% on dry-cured fermented sausages after 21 days following industrial ripening [ 34 ].…”

Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages

“…Another important property of D. hansenii as a dominant species in dry-fermented sausages, is its antimicrobial capacity [ 24 , 36 ]. Currently, the use of protective cultures in the meat industry is mostly limited to the antifungal capacity of bacteria, such as LAB [ 43 ]. However, yeasts isolated from meat products are also being evaluated for their potential as inhibitors of toxigenic microorganisms with a possible application in the meat industry [ 44 , 45 , 46 , 47 , 48 ].…”