Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites

Muynck, Cassandra De; Leroy, Ancy; Maeseneire, Sofie De; Arnaut, Filip; Soetaert, Wim; Vandamme, Erick

doi:10.1016/j.micres.2004.07.002

Cited by 96 publications

(59 citation statements)

References 15 publications

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“…Magnusson et al [14] observed antifungal activity of lactic acid bacteria against Aspergillus fumigatus, A. nidulans, Penicillium communae and Fusarium sporotrichioides, Rouse et al [17] proved effectiveness of the bacteria against Penicillium expansum, Laitila et al [13] against Fusarium aveanceum, F. culmorum, F. graminearum and F. oxysporum, and Sathe et al [16] against F. graminearum, Rhizopus stolonifer, Sclerotium oryzae, Rhizoctonia solani, Botrytis cinerea and Sclerotinia minor. De Muynck et al [15] suggested that organic acids are primarily responsible for the antifungal activity of lactic acid bacteria, and the results of present experiment entirely confirmed antimicrobial properties of lactic acid.…”

Section: Resultssupporting

confidence: 86%

“…The mechanism of these properties has been intensively studied in recent years [13][14][15][16][17][18]. Nevertheless, exact chemical nature of the antibacterial and antifungal substances produced by the bacteria has not been revealed yet [14,15,19].…”

mentioning

confidence: 99%

“…Nevertheless, exact chemical nature of the antibacterial and antifungal substances produced by the bacteria has not been revealed yet [14,15,19]. De Muynck et al [15] suggested that for the antifungal activity of lactic acid bacteria primarily responsible are organic acids like: lactic, acetic, 3-phenyl-L-lactic and caproic acids. Lin and Yen [20], which investigated nineteen strains of lactic acid bacteria for antioxidative activity, found that the bacteria demonstrated various degrees of ability for hydroxyl radical scavenge.…”

mentioning

confidence: 99%

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Alleviation Of zinnia elegans Jacq. Seed Deterioration Using Hydrogen Peroxide and Organic Acids

Szopińska

2014

Ecological Chemistry and Engineering S

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Abstract:The decrease of seed quality during storage is strongly associated with damage caused by free radicals. Some compounds of natural origin, known due to their antioxidative and antifungal properties, may be potentially used in organic production for seed treatment as an alternative to pesticides. The aim of the experiment was to study an ability of hydrogen peroxide and organic acid to improve germination, vigour and health of non-deteriorated and deteriorated zinnia seeds. Two seed samples, cv. Illumination and Orys, varying in initial infestation with fungi were tested. For deterioration seeds were kept at 30°C and 80% RH for 30 days. Seed quality tests were performed before and after deterioration for controls and seeds soaked in 3.0% hydrogen peroxide solution and in 1.0 and 5.0% solutions of ascorbic and lactic acids for 10, 30 and 60 min. The controls were untreated seeds, seeds soaked in 0.2% solution of Kaptan zawiesinowy 50 WP for 30 min and seeds soaked in distilled water for 10, 30 and 60 min. Treating zinnia seeds with organic acids more significantly affected seed germination and health after deterioration than before, and improvement of germination capacity was usually correlated with decrease of the percentage of abnormal diseased seedlings. Deterioration had no influence on mean germination time, whereas in particular cases treating seeds with hydrogen peroxide and organic acids negatively affected this parameter. After deterioration regardless of treatment increased number of seeds free from fungi. Lactic acid followed by hydrogen peroxide and ascorbic acid effectively limited growth of A. alternata, A. zinnia and Fusarium spp. on zinnia seeds, however at higher concentration negatively affected seed germination and vigour. Moreover, treating seeds with hydrogen peroxide and organic acids many a time increased seeds infestation with B. cinerea.

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Section: Resultssupporting

confidence: 86%

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confidence: 99%

mentioning

confidence: 99%

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Alleviation Of zinnia elegans Jacq. Seed Deterioration Using Hydrogen Peroxide and Organic Acids

Szopińska

2014

Ecological Chemistry and Engineering S

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“…But anyway, the presence of lactic acid bacteria did not prevent its exponential multiplication. Lactic acid bacteria are able to assimilate nutrients from surrounding medium and produce substances such as weak organic acids (lactic and acetic acids), phenyllactic and pyroglutamic acids, carbon dioxide, hydrogen peroxide, that are often harmful for other microorganisms (Magnusson et al 2003;De Muynck et al 2004;Liptáková et al 2007Liptáková et al , 2009Voulgari et al 2010). Weak organic acids are antimicrobialy active only in the undissociated form, the concentration of which in medium is dependent on the pH.…”

Section: Growth Dynamics Of G Candidum In Co-culture With Fresco In mentioning

confidence: 99%

Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

Hudecová¹,

Valı́k²,

Liptáková³

2009

Czech J. Food Sci.

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Abstract:The growth dynamics of filamentous fungus G. candidum was studied during the co-cultivation with the commercial lactic acid bacteria (LAB) culture Fresco. The experiments were carried out in milk and on the surface of a milk agar at the temperature ranging from 5 to 37°C. Ratkowsky model was used to describe the relationships of the fungal growth rate to the temperature during both, single and co-cultivation with LAB in milk. Simultaneous growth of LAB affected significantly the growth rate of the filamentous fungus. The growth of G. candidum was in average 39% slower in the co-culture than in the single cultivation. LAB pre-inoculated and growing in the solid medium did not show any significant inhibitory effect on the surface growth of G. candidum at all tested temperature. The precise data describing the growth of this cheese yeast-like fungus, G. candidum, may fill a gap in the field of quantitative food mycology and may be used for predicting its behavior in real conditions.

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“…by L. brevis [26,27]. Only a few papers report a broad spectrum of inhibitory effects of LAB against micromycetes [15,16,28].…”

Section: Resultsmentioning

confidence: 99%

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

Sevgi¹,

Tsveteslava²

2015

JLS

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Abstract:The economic losses and the health hazards of the mycotoxins produced by spoilage fungi are the main concerns of the food industry. The spoilage of bakery products by fungi is more common in countries with a high humidity and temperature. About 5-10% of food production is spoiled by the growth of yeast and fungi in food materials. Similarly, in Western Europe, the growth of the spoilage fungi of bread is estimated to reach more than 200 million Euros per year. The history conditions of the food can be a major factor in determining any fungal spoilage-for example, stored and processed foods are more sensitive to spoilage when compared with fresh and prepared foods. Lactic acid bacteria isolated from Bulgarian wheat and rye flour were used in the present study to check their antifungal properties against pathogenic yeast and fungi imperfecta using standard disc diffusion method in vitro. A broad spectrum of antifungal activity of the six newly identified as L. plantarum strains e Ts1, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 was estimated. Our in vitro studies were performed with wheat and rye sourdough, in order to simulate a real product and to assess the bio-protective potential of the tested lactobacilli. The used test-cultures are representatives of carcinogenic, toxigenic, deteriorative and allergenic fungi from the genera Aspergillus and Penicillium. The all tested strains completely suppress the growth of against C. glabrata 72. Strains L. plantarum Ts1 and Ts3 completely suppress the growth against S. cerevisae. While, in the sample with L. plantarum strains e Ts1, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 , а retarded and weak growth of A. niger and P. claviforme was observed. However, the spore germination and the colony growth started only on the fifth day of the mould lactobacilli co-cultivation, which also should be considered as a good result. In this study six isolates Ts1,Ts2, Ts3, Ts4, Ts5 and Ts6, from the traditional Bulgarian wheat and rye flour have been identified as L. plantarum and L. helveticus and characterized as cultures with promising antifungal activity. Obtained results from the combined molecular identification (16S rRNA gene sequencing) approach contribute to give new data on the microbial biodiversity of this not well-studied niche. The antifungal activity of our new isolates, identified as L. plantarum and L. helveticus, seems to be a promising advantage of these six strains, suggesting their potential applications in different food technologies. However, more experiments have to be conducted to clarify the nature and the mechanisms of the reported antifungal activity and they are still in progress. The combination of dairy origin and strong inhibitory activity of the lactobacillus strains is a prerequisite for their possible application as starters and/or bioprotective antifungal adjuncts.

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Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites

Cited by 96 publications

References 15 publications

Alleviation Of zinnia elegans Jacq. Seed Deterioration Using Hydrogen Peroxide and Organic Acids

Alleviation Of zinnia elegans Jacq. Seed Deterioration Using Hydrogen Peroxide and Organic Acids

Quantification of Geotrichum candidum growth in co-culture with lactic acid bacteria

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

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