Potential of lactic acid bacteria in biocontrol of Aspergillus niger, Penicillium chrysogenum and Fusarium graminearum in culture media and natural substrate

Šarić, Gabriella Kanižai; Rapčan, Irena; Potočnik, Ivana; Sarajlić, Ankica; Majić, Ivana

doi:10.13080/z-a.2021.108.020

Cited by 4 publications

(3 citation statements)

References 30 publications

(26 reference statements)

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“…However, some LAB species such as L. lactis , Lactococcus and Weissella-oryzae from 7 to 15 days of fermentation and L. brevis and L. dextrinicus from 30 to 60 days of fermentation, were negatively influenced by adding A. niger. The pH level and oxygen amount reduced with the prolongation of silage fermentation, which would significantly influence the propagation and enzyme productions of A. niger ( Dong et al, 2014 ; Kanizai Saric et al, 2021 ), finally altering its influence of silage fermentation as well as the activities of other microbes.…”

Section: Discussionmentioning

confidence: 99%

Effects of Aspergillus niger on cyanogenic glycosides removal and fermentation qualities of ratooning sorghum

Zhai

Wang²,

Sun³

et al. 2023

Front. Microbiol.

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IntroductionCyanogenic glycosides (CNglcs) are bioactive plant products involving in plant defense against herbivores by virtue of their abilities to release toxic hydrogen cyanide (HCN). Aspergillus niger has been shown to be effective in producing β-glucosidase, which could degrade CNglcs. However, whether A. niger could remove CNglcs under ensiling conditions is still unknown.MethodsIn this study, we first investigated the HCN contents in ratooning sorghums for two years, then the sorghums were ensiled with or without the addition of A. niger.ResultsTwo years’ investigation indicated that the contents of HCN in fresh ratooning sorghum were larger than 801 mg/kg FW (fresh weight), which could not be reduced by silage fermentation under safety threshold (200 mg/kg FW). A. niger could produce β-glucosidase over a range of pH and temperature, which degraded the CNglcs and removed the hydrogen cyanide (HCN) at early days of ratooning sorghum fermentation. The addition of A. niger (2.56 × 107 CFU/ml) altered the microbial community, increased bacterial diversity, improved the nutritive qualities, and reduced the HCN contents in ensiled ratooning sorghum lower than 100 mg/kg FW after 60 days of fermentation. Overall, the addition of 150 ml A. niger + 50 ml sterile water per 3 kg silage could efficiently remove CNglcs from ratooning sorghum silage.ConclusionIn conclusion, A. niger could produce β-glucosidase which degraded the CNglcs during the early days of fermentation, benefiting the ensiling process and improving the utilization of ratooning sorghum.

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Section: Discussionmentioning

confidence: 99%

Effects of Aspergillus niger on cyanogenic glycosides removal and fermentation qualities of ratooning sorghum

Zhai

Wang²,

Sun³

et al. 2023

Front. Microbiol.

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“…Also, L. plantarum MiLAB 393 was reported to produce three antifungal compounds that revealed antifungal effects against various fungi [83]. The fungal strain of A. niger was the most tolerant to treatments with LAB cells and CFSs [84].…”

Section: Bacterial Functionality and Cheese Safetymentioning

confidence: 99%

Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening

Ibrahim,

Abd El-Salam,

Alsulami

et al. 2023

Foods

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The milk’s natural flora, or the starter, can preserve cheesemaking and allow for microbial competition. This investigation aimed to improve cheese safety and assess its characteristics using probiotic cell pellets (LCP) or cell-free extracts (CFS). Cheese samples were collected from different areas to investigate the current contamination situation. Six CFSs of probiotics were assessed as antifungal against toxigenic fungi using liquid and solid media and their aflatoxin reduction impact. The most effective CFS was chosen for cheese coating in nanoemulsion. Coated cheese with CFS, LCP, and LCP-CFS was assessed against control for changes in chemical composition, ripening indications, rheological properties, and microbiology. Results showed significant contamination levels in the collected samples, and toxic fungi were present. Lactobacillus rhamnosus CFS has aflatoxins reducibility in liquid media. During cheese ripening, uncoated cheese showed higher fat, protein, salt content, soluble nitrogen, total volatile fatty acids, tyrosine, and tryptophan contents than coated samples, except for LCP-coating treatment. Cheese rheology indicated that coating treatments had the lowest hardness, cohesiveness, gumminess, chewiness, and springiness compared to uncoated cheese. Uncoated cheese had the highest yeast and mold counts compared to the treated ones. The LCP-CFS-coated cheese showed no Aspergillus cells for up to 40 days. Uncoated Ras cheese recorded slightly lower flavor, body, texture, and appearance scores than coated cheeses. In conclusion, coating cheese with L. rhamnosus nanoemulsion has antifungal and antiaflatoxigenic properties, even for LCP, CFS, and CFS-LCP, which could extend cheese shelf life.

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“…Studies indicated that LAB can produce a variety of antifungal metabolites during the growth process. Many of the antifungal substances of LAB have been proven to have antifungal properties, such as organic acids, ethanol, hydrogen peroxide, bacteriocins, etc., these antifungal and bacterial substances have a synergistic effect, making the cell-free supernatant (CFS) of LAB has a very good inhibitory effect on pathogenic bacteria and fungi ( Kanižai Šaric et al, 2021 ; Wang et al, 2021 ). Currently, liquid chromatography-mass spectrometry (LC-MS) is a powerful and valuable emerging tool for analyzing the metabolites of microorganisms ( Wang and Xie, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Impact of Weissella cibaria BYL4.2 and its supernatants on Penicillium chrysogenum metabolism

Yao

Wang

et al. 2022

Front. Microbiol.

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Lactic acid bacteria (LAB) can produce a vast spectrum of antifungal metabolites to inhibit fungal growth. The purpose of this study was to elucidate the antifungal effect of isolated Weissella cibaria BYL4.2 on Penicillium chrysogenum, the antifungal activity of W. cibaria BYL4.2 against P. chrysogenum was evaluated by the superposition method, results showed that it had obviously antifungal activity against P. chrysogenum. Studying the probiotic properties of BYL4.2 and determining it as beneficial bacteria. Furtherly, different treatments were carried out to characterize the antifungal activity of cell-free supernatant (CFS) produced by W. cibaria BYL4.2, and it was shown that the CFS was pH-dependent, partly heat-sensitive, and was not influenced by proteinaceous treatment. The CFS of W. cibaria BYL4.2 was analyzed by high-performance liquid chromatography (HPLC) and found the highest content of lactic acid. Screening of metabolic markers by a non-targeted metabolomics approach based liquid chromatography-mass spectrometry (LC-MS). The results speculated that organic acid especially detected D-tartaric acid was the main antifungal substance of CFS, which could cause the down-regulation of metabolites in the ABC transporters pathway, thereby inhibiting the growth of P. chrysogenum. Therefore, this study may provide important information for the inhibitory mechanism of W. cibaria BYL4.2 on P. chrysogenum, and provide a basis for further research on the antifungal effect of Weissella.

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Potential of lactic acid bacteria in biocontrol of Aspergillus niger, Penicillium chrysogenum and Fusarium graminearum in culture media and natural substrate

Cited by 4 publications

References 30 publications

Effects of Aspergillus niger on cyanogenic glycosides removal and fermentation qualities of ratooning sorghum

Effects of Aspergillus niger on cyanogenic glycosides removal and fermentation qualities of ratooning sorghum

Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening

Impact of Weissella cibaria BYL4.2 and its supernatants on Penicillium chrysogenum metabolism

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