Quantitative antifungal activity of reuterin against food isolates of yeasts and moulds and its potential application in yogurt

Vimont, Allison; Fernandez, Benoît; Gomaa, Ahmed; Fortin, Helene-Pilote; Fliss, Ismaı̈l

doi:10.1016/j.ijfoodmicro.2018.09.005

Cited by 67 publications

(51 citation statements)

References 16 publications

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“…The antifungal activity of L. reuteri in both methods was higher than other LAB followed by L. acidophilus . The higher antifungal activity of L. reuteri could attribute to its ability toward producing dedicate active compound, named reuterin (Vimont, Fernandez, Ahmed, Fortin, & Fliss, 2019). Based on the overlay method, two yeasts, R. mucilaginosa and K. marxianus, had higher spoilage potential than others so no inhibitory was observed in the presence of L. helveticus for both of them.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt

Fayyaz

Shahidi

Roshanak

2020

Food Science & Nutrition

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The attempts toward addition of biocontrol agents in dairy products have gained popularity. Here, we worked on analysing the antifungal activity of binary and ternary combinations of three Lactic Acid Bacteria (LAB) against five spoilage yeasts in yogurt. The yogurt samples were characterized in terms of pH, acidity, WHC, textural parameters, viscosity, survivability and antifungal activity of LAB and sensorial properties during cold storage. The results showed that the inoculation of LAB in yogurt gave rise in significant reduction of pH throughout cold storage while titrable acidity and WHC decreased (p < .05). Inoculation of LAB resulted in significant increase in hardness and adhesiveness while springiness remained constant. On the other hand, apparent viscosity of all samples experienced a profound increase up to the 10th day of storage followed by a reduction trend for the rest of storage period. Analysis of inhibitory activity of LAB showed an efficient barrier against all five yeasts, in which the most activity was recorded for Lactobacillus reuteri followed by Lactobacillus acidophilus. On the other hand, the most resistance yeast was Kluyveromyces marxianus followed by Rhodotorula mucilaginosa. Sensorial analysis revealed that addition of LAB in yogurt brought about a profound improvement in textural quality of samples. Inoculation of LAB cultures in yogurt at 5% (v/v) not only could improve the physicochemical and sensorial properties of yogurt, but also could introduce a strategy toward substituting of chemical preservatives with biocontrol agents.

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Section: Resultsmentioning

confidence: 99%

Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt

Fayyaz

Shahidi

Roshanak

2020

Food Science & Nutrition

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“…Other genera of bacteria such as Bacillus, Citrobacter, Clostridium, Enterobacter and Klebsiella may also produce it. 33 Reuterin is produced by bioconversion of glycerol in a coenzyme-B12-dependent reaction catalyzed by the enzyme glycerol dehydratase. 34 Reuterin is inhibitory to many Gram-positive and Gramnegative bacteria, spores, fungi and protozoa.…”

Section: Production Of Metabolitesmentioning

confidence: 99%

Bioprotective Culture: A New Generation of Food Additives for the Preservation of Food Quality and Safety

Said

Gaudreau

Dallaire

et al. 2019

Industrial Biotechnology

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Ensuring food quality and safety will remain a major challenge for the agri-food sector, due in large part to expected limits on the use of conventional microbiological barriers. There is an urgent need to develop new antimicrobial agents that are effective throughout the food manufacturing and distribution chain. The use of lactic acid bacteria and metabolites thereof to increase product shelf life has attracted much interest during recent years. Their potential as preservatives in many food matrices appears to be huge. However, the number of agents approved by regulatory agencies and available for widespread commercial use remains small. In this paper we review the recent literature on the potential of lactic acid bacteria as bioprotective culture in foods and summarize their mechanisms of antimicrobial action, recent applications and potential advantages and limitations in the suppression of spoilage organisms and foodborne pathogens. We also examine various aspects of obtaining regulatory approval for the use of lactic acid bacteria as new food additives.

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“…The mold A. niger was the most resistant fungus to the inhibitory activity of L. reuteriisolates and only strain 47,79 and 11 showed significant inhibition, while other strains showed little or no inhibition against A. niger. Earlier, it has been demonstrated by Vimont et al 2019, that reuterin at concentration 6.9 mM can display strong fungicidal activity against a host of food fungi including the fungal indicators tested in this study. The concentration reported is generally formed in the common method of reuterin production by L. reuteri strains.…”

Section: Screening Of L Reuteri Isolates For Antifungal Activitymentioning

confidence: 58%

Antagonistic activity of Lactobacillus reuteri strains isolated from different niches against food bacteria and its biopreservative application along with nisin in milk system

Pradhan

Kumar²,

Singh³

et al. 2019

IJDS

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The objective of the present study was to isolate a potential reuterin producing L. reuteri strain and check its biopreservation efficacy along with nisin in milk system. A total of 35 lactobacilli isolates were obtained from 12 different sources which included faecal samples from infants, adult humans as well as rats and also human milk. Finally, 13 isolates could be confirmed as Lactobacillus reuteri on the basis of PCR. The 13 L. reuteri isolates were then screened for their antimicrobial activity in MRS media with or without glycerol supplementation. It was observed that the supernatant obtained from secondary fermentation from eight L. reuteri isolates in glycerolsupplemented media significantly inhibited the growth of majority of bacterial indicators, which was pH independent. Furthermore the supernatant from the same 8 isolates also exhibited significant antifungal activity against the tested fungal indicators. Based on the RAPD strain profile and reuterin based antimicrobial activity, L. reuteri strain 47 was selected as the most potent isolate for further study. The active units of reuterin in the supernatant of L. reuteri 47 were calculated to be 1600 AU/ml. In the milk system, the reuterin system significantly inhibited E. coli, but not P. acidilactici, nisin on the other hand had significant activity against P. acidilactici but not E. coli. The combination of reuterin and nisin had synergistic effect against L. monocytogenes. Hence, the combination of reuterin and nisin can be utilized to target specific pathogens as well as to improve the overall safety of milk and milk products.

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Quantitative antifungal activity of reuterin against food isolates of yeasts and moulds and its potential application in yogurt

Cited by 67 publications

References 16 publications

Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt

Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt

Bioprotective Culture: A New Generation of Food Additives for the Preservation of Food Quality and Safety

Antagonistic activity of Lactobacillus reuteri strains isolated from different niches against food bacteria and its biopreservative application along with nisin in milk system

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