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Journal articles on the topic 'Antifungal lactic acid bacteria'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Schnürer, Johan, and Jesper Magnusson. "Antifungal lactic acid bacteria as biopreservatives." Trends in Food Science & Technology 16, no. 1-3 (January 2005): 70–78. http://dx.doi.org/10.1016/j.tifs.2004.02.014.

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2

CABO, M. L., A. F. BRABER, and P. M. F. J. KOENRAAD. "Apparent Antifungal Activity of Several Lactic Acid Bacteria against Penicillium discolor Is Due to Acetic Acid in the Medium." Journal of Food Protection 65, no. 8 (August 1, 2002): 1309–16. http://dx.doi.org/10.4315/0362-028x-65.8.1309.

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Fifty-six dairy bacteria belonging to the genera Lactococcus, Lactobacillus, Pediococcus, Propionibacterium, Streptococcus, Enterococcus, Leuconostoc, and Brevibacterium were screened for antifungal activity against four species of fungi relevant to the cheese industry (Penicillium discolor, Penicillium commune, Penicillium roqueforti, and Aspergillus vesicolor). Most of the active strains belonged to the genus Lactobacillus, whereas Penicillium discolor was found to be the most sensitive of the four fungi investigated. Further studies on P. discolor showed antifungal activity only below pH 5. This effect of pH suggests that organic acids present in the culture could be involved in the detected activity. Determination of acid composition revealed lactic acid production for active dairy strains and the presence of acetic acid in active as well as inactive strains. It was demonstrated that the undissociated acetic acid originates from the bacterial growth medium. The synergistic effect of the acetic acid present and the lactic acid produced was likely the main factor responsible for the antifungal properties of the selected bacteria. These results could explain some discrepancies in reports of the antifungal properties of lactic acid bacteria, since the role of acetic acid has not been considered in previous studies.

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Djaaboub, Serra, Abdallah Moussaoui, Boumedien Meddah, Souad Makhloufi, Saif Gouri, and Rami El Khatib. "Antifungal Activity of Some Indigenous Lactic Acid Bacteria Isolated from Soft Wheat." Journal of Pure and Applied Microbiology 12, no. 1 (March 30, 2018): 111–18. http://dx.doi.org/10.22207/jpam.12.1.14.

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4

Mohamed, Cissé, N’guessan Elise Amoin, and Assoi Sylvie. "Identification of Antifungal Metabolites of Lactic Acid Bacteria." International Journal of Current Microbiology and Applied Sciences 8, no. 1 (January 10, 2019): 109–20. http://dx.doi.org/10.20546/ijcmas.2019.801.014.

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5

Batish, V. K., Utpal Roy, Ram Lal, and Sunita Grower. "Antifungal Attributes of Lactic Acid Bacteria—A Review." Critical Reviews in Biotechnology 17, no. 3 (January 1997): 209–25. http://dx.doi.org/10.3109/07388559709146614.

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6

Broberg, Anders, Karin Jacobsson, Katrin Ström, and Johan Schnürer. "Metabolite Profiles of Lactic Acid Bacteria in Grass Silage." Applied and Environmental Microbiology 73, no. 17 (July 6, 2007): 5547–52. http://dx.doi.org/10.1128/aem.02939-06.

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ABSTRACT The metabolite production of lactic acid bacteria (LAB) on silage was investigated. The aim was to compare the production of antifungal metabolites in silage with the production in liquid cultures previously studied in our laboratory. The following metabolites were found to be present at elevated concentrations in silos inoculated with LAB strains: 3-hydroxydecanoic acid, 2-hydroxy-4-methylpentanoic acid, benzoic acid, catechol, hydrocinnamic acid, salicylic acid, 3-phenyllactic acid, 4-hydroxybenzoic acid, (trans, trans)-3,4-dihydroxycyclohexane-1-carboxylic acid, p-hydrocoumaric acid, vanillic acid, azelaic acid, hydroferulic acid, p-coumaric acid, hydrocaffeic acid, ferulic acid, and caffeic acid. Among these metabolites, the antifungal compounds 3-phenyllactic acid and 3-hydroxydecanoic acid were previously isolated in our laboratory from liquid cultures of the same LAB strains by bioassay-guided fractionation. It was concluded that other metabolites, e.g., p-hydrocoumaric acid, hydroferulic acid, and p-coumaric acid, were released from the grass by the added LAB strains. The antifungal activities of the identified metabolites in 100 mM lactic acid were investigated. The MICs against Pichia anomala, Penicillium roqueforti, and Aspergillus fumigatus were determined, and 3-hydroxydecanoic acid showed the lowest MIC (0.1 mg ml−1 for two of the three test organisms).

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7

Matei, Gabi Mirela, Sorin Matei, Adrian Matei, and Elena Draghici. "Antifungal activity of a biosurfactant-producing lactic acid bacteria strain." EuroBiotech Journal 1, no. 3 (July 20, 2017): 212–16. http://dx.doi.org/10.24190/issn2564-615x/2017/03.02.

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Abstract Lactic acid bacteria are frequently utilized in food industry and they are also recognized as antimicrobial agents due to their capability to produce metabolites such as: organic acids, biosurfactants, bacteriocins, hydrogen peroxide, cyclic dipeptides, exopolysaccharides. The main goal of this paper was to present the results of the research carried out on the strain LCM2 of lactic acid bacteria isolated from brined cucumbers, for production of biosurfactants and to assess its antifungal properties. The emulsification capacity of biosurfactant was measured using kerosene as the hydrophobic substrate. The value of emulsification index E24 was 89.04% showing a high emulsification activity of the biosurfactant. The structural characterization of biosurfactant by TLC revealed its glycolipidic nature. Assay of the ionic charge established the anionic charge of the biosurfactant revealed by the presence of precipitation lines towards the cationic surfactant dodecyl-dimethyl-ammonium chloride. The biosurfactant presented antibiofilm activity with low adherence capacity, structural damages of the hyphal net, conidiophores and delays or lack of sporulation and decreased biomass accumulation in four mycotoxigenic Penicillium and Aspergillus isolates. Results of in vitro assays recommend the biosurfactant produced by the new lactic acid bacteria strain LCM2 for biotechnological purposes, as alternative antifungal agent in food industry.

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8

Klewicka, El�bieta, and Lidia Lipi�ska. "Antifungal activity of lactic acid bacteria of Lactobacillus genus." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 104, no. 1 (2016): 17–31. http://dx.doi.org/10.15193/zntj/2016/104/098.

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9

Song, June-Seob, Joo-Yeon Jang, Chang-Hoon Han, and Min-Ho Yoon. "Production of Phenyl Lactic Acid (PLA) by Lactic Acid Bacteria and its Antifungal Effect." Korean Journal of Soil Science and Fertilizer 48, no. 2 (April 30, 2015): 125–31. http://dx.doi.org/10.7745/kjssf.2015.48.2.125.

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10

Chowdhury, Tasneem, and Jannatul Ferdouse. "Isolation, Characterization and Antimicrobial Activity of Lactic Acid Bacteria from Local Milk and Milk Products." Bangladesh Journal of Microbiology 29, no. 2 (June 25, 2016): 76–82. http://dx.doi.org/10.3329/bjm.v29i2.28440.

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In the present study fifteen Lactic Acid Bacteria (LAB) from milk and milk products were isolated, identified and tested for their antagonistic activity. All the samples were found to be acidic with a pH range of 6.0 to 6.8.The collected samples showed higher number of total bacterial load ranging from 3.24´10 5 to 1.04´10 8 cfu/ml. Out of fifteen isolates, nine isolates were found to belong to the genus Lactobacillus and identified as L. casei subsp. pseudoplantarum, L. homohiochii, L. salivarius, L. xylosus, L.fermentum, L.leichmannii , L.heterohiochii, L.casei, and L.plantarum,.The others were found to belong to the genus Streptococcus and identified as S. thermophilus , S. lactis, S. uberis, S.suis, S. faecalis, and S. equnius.The isolates showed antibacterial activity against four gram positive bacteria (Bacillus cereus, B. subtilis, B.megaterium, Staphylococcus aureus) and six gram negative bacteria (Escherichia coli, Shigella dysenteriae, Salmonella typhi, Salmonella paratyphi, Vibrio cholerae and Pseudomonas aeruginosa) by using the disc diffusion method. They also showed their antifungal activity against two fungi (Penicillium sp. and Aspergillus flavus) by modifying poisoned food technique. All of the fifteen isolates were active against one or more test pathogenic bacterial strains. Among them L. homohiochii (TM3/a) showed the highest zone of inhibition (30.3mm) against Salmonella typhi. Lactobacillus spp. showed more antifungal activity than Streptococcus spp. and Streptococcus uberis (TY4 /a) showed the highest antifungal activity (50%) against Penicillium sp.This preliminary work shows the potential application of LAB to improve safety of traditional fermented food and milk products.Bangladesh J Microbiol, Volume 29, Number 2, Dec 2012, pp 76-82

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11

Hassan, Yousef I., Ting Zhou, and Lloyd B. Bullerman. "Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents." Food Science and Technology International 22, no. 1 (January 10, 2015): 79–90. http://dx.doi.org/10.1177/1082013214565722.

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12

Cornea, Calina Petruta, Oana Alina Sicuia, Gabriela Popa, Florentina Israel, and Medana Zamfir. "Screening of antifungal lactic acid bacteria isolated from plant materials." Current Opinion in Biotechnology 24 (July 2013): S91. http://dx.doi.org/10.1016/j.copbio.2013.05.270.

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13

Muhialdin, Belal J., Hussein L. Algboory, Nameer K. Mohammed, Hana Kadum, Anis S. M. Hussin, Nazamid Saari, and Zaiton Hassan. "Discovery and Development of Novel Anti-fungal Peptides Against Foodspoiling Fungi." Current Drug Discovery Technologies 17, no. 4 (September 8, 2020): 553–61. http://dx.doi.org/10.2174/1570163816666190715120038.

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Background: Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi. Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives.

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14

Guimarães, Ana, Armando Venancio, and Luís Abrunhosa. "Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum." Food Additives & Contaminants: Part A 35, no. 9 (August 6, 2018): 1803–18. http://dx.doi.org/10.1080/19440049.2018.1500718.

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15

Strafella, Sabrina, David J. Simpson, Mohammad Yaghoubi Khanghahi, Maria De Angelis, Michael Gänzle, Fabio Minervini, and Carmine Crecchio. "Comparative Genomics and In Vitro Plant Growth Promotion and Biocontrol Traits of Lactic Acid Bacteria from the Wheat Rhizosphere." Microorganisms 9, no. 1 (December 30, 2020): 78. http://dx.doi.org/10.3390/microorganisms9010078.

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This study aimed to isolate lactic acid bacteria (LAB) from wheat rhizosphere, to characterize their in vitro plant growth promoting activities and to differentiate plant-associated LAB from those associated with foods or human disease through comparative genomic analysis. Lactococcus lactis subsp. lactis and Enterococcus faecium were isolated using de Man-Rogosa-Sharpe (MRS) and Glucose Yeast Peptone (GYP) as enrichment culture media. Comparative genomic analyses showed that plant-associated LAB strains were enriched in genes coding for bacteriocin production when compared to strains from other ecosystems. Isolates of L. lactis and E. faecium did not produce physiologically relevant concentrations of the phyto-hormone indolacetic acid. All isolates solubilized high amount of phosphate and 12 of 16 strains solubilized potassium. E. faecium LB5, L. lactis LB6, LB7, and LB9 inhibited the plant pathogenic Fusarium graminearum to the same extent as two strains of Bacillus sp. However, the antifungal activity of the abovementioned LAB strains depended on the medium of cultivation and a low pH while antifungal activity of Bacillus spp. was independent of the growth medium and likely relates to antifungal lipopeptides. This study showed the potential of rhizospheric LAB for future application as biofertilizers in agriculture.

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16

Suryani, Suryani, Dedi Nofiandi, Husni Mukhtar, Melona Siska, Abdi Dharma, and Nasril Nasir. "IDENTIFIKASI MOLEKULAR BAKTERI ASAM LAKTAT Lactobacillus paracasei YANG ADA PADA LAPISAN MINYAK VCO." Jurnal Katalisator 2, no. 2 (October 6, 2017): 79. http://dx.doi.org/10.22216/jk.v2i2.2517.

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<p><em>Virgin Coconut Oil is an oil of coconut milk fermentation that has many uses such as can prevent HIV, because it functions as antibacterial, antifungal and antiviral. Antibacterial, antifungal and antiviral agents are found in bacteria lactic acid bacteriocin, a peptide that can destroy bacterial cells and pathogenic fungi and viral cells. The aim of this study was to identify molecularly lactic acid bacteria isolated and morphologically identified and biochemical tests, from fermented coconut milk. Apparently lactic acid bacteria is Lactobacillus paracasei strain 1.7.</em></p><p> </p><p>Virgin Coconut Oil adalah minyak dari fermentasi santan kelapa yang mempunyai banyak sekali kegunaan diantaranya dapat mencegah HIV, karena berfungsi sebagai antibakteri, antijamur dan antivirus. Zat antibakteri, antijamur dan antivirus itu terdapat pada bakteri asam laktat yaitu bakteriosin, berupa peptida yang dapat menghancurkan sel bakteri dan jamur patogen serta sel virus. Tujuan penelitian ini adalah mengidentifikasi secara molekular bakteri asam laktat yang telah diisolasi dan diidentifikasi secara morfologi dan uji – uji biokimia, dari santan yang difermentasi. Ternyata bakteri asam laktat nya adalah Laktobacillus paracasei strain 1.7.</p><p> </p>

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17

Kim, Jeong-Dong. "Antifungal Activity of Lactic Acid Bacteria Isolated from Kimchi AgainstAspergillus fumigatus." Mycobiology 33, no. 4 (2005): 210. http://dx.doi.org/10.4489/myco.2005.33.4.210.

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18

Crowley, Sarah, Jennifer Mahony, and Douwe van Sinderen. "Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives." Trends in Food Science & Technology 33, no. 2 (October 2013): 93–109. http://dx.doi.org/10.1016/j.tifs.2013.07.004.

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19

Gajbhiye, Milind H., and Balu P. Kapadnis. "Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants." Biocontrol Science and Technology 26, no. 11 (October 11, 2016): 1451–70. http://dx.doi.org/10.1080/09583157.2016.1213793.

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20

Matei, Gabi Mirela, Sorin Matei, Adrian Matei, and Elena Maria Draghici. "Biosurfactant production by a lactic acid bacteria strain with antifungal properties." Journal of Biotechnology 256 (August 2017): S113. http://dx.doi.org/10.1016/j.jbiotec.2017.06.1185.

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21

Matei, Adrian, Sorin Matei, Gabi-Mirela Matei, Gina Cogălniceanu, and Călina Petruța Cornea. "Biosynthesis of silver nanoparticles mediated by culture filtrate of lactic acid bacteria, characterization and antifungal activity." EuroBiotech Journal 4, no. 2 (April 30, 2020): 97–103. http://dx.doi.org/10.2478/ebtj-2020-0011.

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AbstractSilver nanoparticles (AgNPs) are nanomaterials obtained by nanotechnology and due to their antimicrobial properties have a major importance in the control of various species of bacteria, fungi and viruses, with applications in medicine, cosmetics or food industry. The goal of the paper was to present the results of the research carried out on rapid extracellular biosynthesis of silver nanoparticles mediated by culture filtrate of lactic acid bacteria Lactobacillus sp. strain LCM5 and to assess the antimicrobial activity. Analysis of transmission electron microscopy (TEM) micrographs evidenced that the size of AgNPs synthesized using culture filtrates of lactic acid bacteria strain LCM5 ranged between 3 and 35 nm diameter, with an average particle size of 13.84±4.56 nm. AgNPs presented a good dispersion, approximately spherical shape, with parallel stripes certifying crystal structure. Frequency distribution revealed that preponderant dimensions of biosynthesized AgNPs were below 20 nm (94%). Antimicrobial activity of AgNPs was variable depending on both species and group of test microorganisms (bacteria or fungi) involved. Diameter of growth inhibition zone of Aspergillus flavus and Aspergillus ochraceus caused by silver nanoparticles synthesized by lactic acid bacteria strain LCM5 were similar (12.39 ± 0.61mm and 12.86 ± 0.78 mm) but significant stronger inhibition was registered against Penicillium expansum (15.87 ± 1.01mm). The effectiveness of biosynthesized silver nanoparticles was more pronounced against Gram-negative bacteria Chromobacterium violaceum with larger zone of inhibition (18 ± 0.69 mm diameter) when compared to those from fungi. Results recommend the silver nanoparticles biosynthesized using culture filtrate of the lactic acid bacteria Lactobacillus sp. strain LCM5 for biotechnological purposes, as promising antimicrobial agents.

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Yoo, Jeoung Ah, Young Muk Lim, and Min Ho Yoon. "Production and antifungal effect of 3-phenyllactic acid (PLA) by lactic acid bacteria." Journal of Applied Biological Chemistry 59, no. 3 (September 30, 2016): 173–78. http://dx.doi.org/10.3839/jabc.2016.032.

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23

Oladimeji, Gabriel, Ogidi Olusola, Olaniyi Oladiti, and Bamidele Akinyele. "Assessment of nutritional composition and antifungal potential of bacteriocinogenic lactic acid bacteria from 'Kati' against toxigenic Aspergillus flavus." Acta Facultatis Medicae Naissensis 38, no. 1 (2021): 64–76. http://dx.doi.org/10.5937/afmnai38-30591.

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In this study, the nutrient contents of "Kati", a fermented cereal-based food, was revealed and antifungal activity of bacteriocin producing lactic acid bacteria (LAB) from "Kati" was assessed against aflatoxigenic Aspergillus flavus (A. flavus). The protein content (9.29%) of "Kati" was higher than (p < 0.05) wet milled-fermented sorghum (6.17%). During fermentation of milled sorghum to ready-to-eat 'Kati', anti-nutrient contents was reduced (p < 0.05) from 1.22 to 0.72 mg/100 g, 3.13 to 1.13 mg/100 g and 7.31 to 3.02 mg/100 g for tannin, phenol and phytates, respectively. Molecular technique revealed the identity of isolated LAB as Lactobacillus pentosus BS MP-10, L. paracasei 4G330, L. brevis ABRIINW, L. casei KG-5, L. sakei strain RFI LAB03, L. fermentum JCM 8607, L. plantarum KLDS 1.0607, L. rhamnosus JCM 8602 and L. lactis XLL1734. Among the isolated LAB, L. plantarum, L. lactis and L. fermentum have significant (p < 0.05) zones of inhibition of 11.0 mm, 9.1 mm and 7.8 mm, respectively, against aflatoxigenic A. flavus. The pronounced antifungal potency of L. plantarum cell free supernatant could be attributed to the presence of 3-phenyllactic acid, benzeneacetic acid, plantaricin (bacteriocin) as revealed by gas chromatography/mass Spectrometry (GC-MS). LAB produced metabolites with antifungal property that contributed to shelf life, flavor and nutrient contents of fermented foods.

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ROUSE, SUSAN, and DOUWE VAN SINDEREN. "Bioprotective Potential of Lactic Acid Bacteria in Malting and Brewing." Journal of Food Protection 71, no. 8 (August 1, 2008): 1724–33. http://dx.doi.org/10.4315/0362-028x-71.8.1724.

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Lactic acid bacteria (LAB) are naturally associated with many foods or their raw ingredients and are popularly used in food fermentation to enhance the sensory, aromatic, and textural properties of food. These microorganisms are well recognized for their biopreservative properties, which are achieved through the production of antimicrobial compounds such as lactic acid, diacetyl, bacteriocins, and other metabolites. The antifungal activity of certain LAB is less well characterized, but organic acids, as yet uncharacterized proteinaceous compounds, and cyclic dipeptides can inhibit the growth of some fungi. A variety of microbes are carried on raw materials used in beer brewing, rendering the process susceptible to contamination and often resulting in spoilage or inferior quality of the finished product. The application of antimicrobial-producing LAB at various points in the malting and brewing process could help to negate this problem, providing an added hurdle for spoilage organisms to overcome and leading to the production of a higher quality beer. This review outlines the bioprotective potential of LAB and its application with specific reference to the brewing industry.

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25

De Muynck, Cassandra, Annelies I. J. Leroy, Sofie De Maeseneire, Filip Arnaut, Wim Soetaert, and Erick J. Vandamme. "Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites." Microbiological Research 159, no. 4 (December 2004): 339–46. http://dx.doi.org/10.1016/j.micres.2004.07.002.

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26

Magnusson, Jesper, Katrin StrÃ¶m, Stefan Roos, JÃ¶rgen SjÃ¶gren, and Johan SchnÃ¼rer. "Broad and complex antifungal activity among environmental isolates of lactic acid bacteria." FEMS Microbiology Letters 219, no. 1 (February 2003): 129–35. http://dx.doi.org/10.1016/s0378-1097(02)01207-7.

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27

Sadiq, Faizan Ahmed, Bowen Yan, Fengwei Tian, Jianxin Zhao, Hao Zhang, and Wei Chen. "Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review." Comprehensive Reviews in Food Science and Food Safety 18, no. 5 (August 13, 2019): 1403–36. http://dx.doi.org/10.1111/1541-4337.12481.

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28

Choi, Ha Nuel, Hyun Hee Oh, Hee Sun Yang, Chang Ki Huh, In Hyu Bae, Jai Sung Lee, Yong Seob Jeong, Eun Jeong Jeong, and Hoo Kil Jung. "Antifungal activity against cheese fungi by lactic acid bacteria isolated from kimchi." Korean Journal of Food Preservation 20, no. 5 (October 30, 2013): 727–34. http://dx.doi.org/10.11002/kjfp.2013.20.5.727.

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Voulgari, K., M. Hatzikamari, A. Delepoglou, P. Georgakopoulos, E. Litopoulou-Tzanetaki, and N. Tzanetakis. "Antifungal activity of non-starter lactic acid bacteria isolates from dairy products." Food Control 21, no. 2 (February 2010): 136–42. http://dx.doi.org/10.1016/j.foodcont.2009.04.007.

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XU, RIHUA, REN SA, JUNWEI JIA, LANLAN LI, XIAO WANG, and GUORONG LIU. "Screening of Antifungal Lactic Acid Bacteria as Bioprotective Cultures in Yogurt and a Whey Beverage." Journal of Food Protection 84, no. 6 (January 7, 2021): 953–61. http://dx.doi.org/10.4315/jfp-20-441.

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ABSTRACT The demand for preservative-free food products is rising, and biopreservation is a potential alternative to replace or reduce the use of chemical preservatives. The objectives of this study were to assess the antifungal activity of lactic acid bacteria (LAB; n = 98) and the efficacy and applicability of the chosen bioprotective cultures against fungal spoilers in dairy products. First, 14 antifungal strains were preliminarily screened by in vitro tests against Pichia pastoris D3, Aspergillus niger D1, Geotrichum candidum N1, Kluyveromyces marxianus W1, and Penicillium chrysogenum B1 and validated by challenge tests in yogurt, indicating that the fungal-inhibiting activity of LAB was species specific and yogurt fermented with antifungal LAB cultures was more effective in extending shelf life. Second, the chosen 14 LAB strains were identified by the 16S rDNA sequence analysis and carbohydrate fermentation test. The results were as follows: nine strains were Lactobacillus plantarum, three were Lactobacillus paracasei, one was Enterococus faecium, and one was Lactobacillus rhamnosus. Among them, active L. plantarum N7 was the chosen and studied factor affecting antifungal activity by using the response surface methodology. Finally, in situ tests were conducted to validate the activity of L. plantarum N7 in actual dairy products (whey beverages). Physicochemical and microbial indices of whey beverages during storage indicated that antifungal L. plantarum N7 could slow yeast growth and be candidates of interest for industrial applications. HIGHLIGHTS

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Lind, Helena, Anders Broberg, Karin Jacobsson, Hans Jonsson, and Johan Schnürer. "Glycerol Enhances the Antifungal Activity of Dairy Propionibacteria." International Journal of Microbiology 2010 (2010): 1–9. http://dx.doi.org/10.1155/2010/430873.

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Dairy propionibacteria are widely used in starter cultures for Swiss type cheese. These bacteria can ferment glucose, lactic acid, and glycerol into propionic acid, acetic acid, and carbon dioxide. This research examined the antifungal effect of dairy propionibacteria when glycerol was used as carbon source for bacterial growth. Five type strains of propionibacteria were tested against the yeastRhodotorula mucilaginosaand the moldsPenicillium communeandPenicillium roqueforti. The conversion of13C glycerol byPropionibacterium jenseniiwas followed with nuclear magnetic resonance. In a dual culture assay, the degree of inhibition of the molds was strongly enhanced by an increase in glycerol concentrations, while the yeast was less affected. In broth cultures, decreased pH in glycerol medium was probably responsible for the complete inhibition of the indicator fungi. NMR spectra of the glycerol conversion confirmed that propionic acid was the dominant metabolite. Based on the results obtained, the increased antifungal effect seen by glycerol addition to cultures of propionibacteria is due to the production of propionic acid and pH reduction of the medium.

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Song, Chae Eun, Han Hyo Shim, Palaniselvam Kuppusamy, Young-IL Jeong, and Kyung Dong Lee. "Potential Sustainable Properties of Microencapsulated Endophytic Lactic Acid Bacteria (KCC-42) in In-Vitro Simulated Gastrointestinal Juices and Their Fermentation Quality of Radish Kimchi." BioMed Research International 2018 (September 3, 2018): 1–10. http://dx.doi.org/10.1155/2018/6015243.

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The objective of this study was to investigate alginate microencapsulated lactic acid bacteria (LAB) fermentation quality of radish kimchi sample and its potential survivability in different acidic and alkaline environments. Initially, we isolated 45 LAB strains. One of them showed fast growth pattern with potential probiotic and antifungal activities against Aspergillus flavus with a zone of inhibition calculated with 10, 8, 4mm for the 4th, 5th, and 6th day, respectively. Therefore, this strain (KCC-42) was chosen for microencapsulation with alginate biopolymer. It showed potential survivability in in-vitro simulated gastrointestinal fluid and radish kimchi fermentation medium. The survival rate of this free and encapsulated LAB KCC-42 was 6.85 × 105 and 7.48× 105 CFU/ml, respectively; the viability count was significantly higher than nonencapsulated LAB in simulated gastrointestinal juices (acid, bile, and pancreatin) and under radish kimchi fermentation environment. Kimchi sample added with this encapsulated LAB showed increased production of organic acids compared to nonencapsulated LAB sample. Also, the organic acids such as lactic acid, acetic acid, propionic acid, and succinic acid production in fermented kimchi were measured 59mM, 26mM, 14mM, and 0.6mM of g/DW, respectively. The production of metabolites such as lactic acid, acetic acid, and succinic acid and the bacteria population was high in microencapsulated LAB samples compared with free bacteria added kimchi sample. Results of this study indicate that microencapsulated LAB KCC-42 might be a useful strategy to develop products for food and healthcare industries.

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Klewicka, E. "Antifungal activity of lactic acid bacteria of genusLactobacillussp. In the presence of polyols." Acta Alimentaria 36, no. 4 (December 2007): 495–99. http://dx.doi.org/10.1556/aalim.2007.0004.

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Hajeera Almas, M., and T. Padmavathi. "Biopreservation of groundnuts by antifungal Lactic acid bacteria against aflatoxin producing Aspergillus flavus." International Journal of Advanced Life Sciences 10, no. 1 (September 25, 2017): 131–38. http://dx.doi.org/10.26627/ijals/2017/10.01.0001.

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Muhialdin, Belal J., and Zaiton Hassan. "Screening of Lactic Acid Bacteria for Antifungal Activity against Aspergillus oryzae." American Journal of Applied Sciences 8, no. 5 (May 1, 2011): 447–51. http://dx.doi.org/10.3844/ajassp.2011.447.451.

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Sathe, S. J., N. N. Nawani, P. K. Dhakephalkar, and B. P. Kapadnis. "Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables." Journal of Applied Microbiology 103, no. 6 (September 10, 2007): 2622–28. http://dx.doi.org/10.1111/j.1365-2672.2007.03525.x.

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Gerez, Carla Luciana, Maria Ines Torino, Graciela Rollán, and Graciela Font de Valdez. "Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties." Food Control 20, no. 2 (February 2009): 144–48. http://dx.doi.org/10.1016/j.foodcont.2008.03.005.

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Ruggirello, Marianna, Daniele Nucera, Marcella Cannoni, Andrea Peraino, Franco Rosso, Mauro Fontana, Luca Cocolin, and Paola Dolci. "Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations." Food Research International 115 (January 2019): 519–25. http://dx.doi.org/10.1016/j.foodres.2018.10.002.

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Crowley, Sarah, Jennifer Mahony, and Douwe van Sinderen. "Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models." Folia Microbiologica 58, no. 4 (November 17, 2012): 291–99. http://dx.doi.org/10.1007/s12223-012-0209-3.

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Barrios-Roblero, Carolina, Raymundo Rosas-Quijano, Miguel Salvador-Figueroa, Didiana Gálvez-López, and Alfredo Vázquez-Ovando. "Antifungal lactic acid bacteria isolated from fermented beverages with activity against Colletotrichum gloeosporioides." Food Bioscience 29 (June 2019): 47–54. http://dx.doi.org/10.1016/j.fbio.2019.03.008.

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Axel, Claudia, Brid Brosnan, Emanuele Zannini, Ambrose Furey, Aidan Coffey, and Elke K. Arendt. "Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread." International Journal of Food Microbiology 239 (December 2016): 86–94. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.05.006.

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Le Lay, Céline, Emmanuel Coton, Gwenaëlle Le Blay, Jean-Marc Chobert, Thomas Haertlé, Yvan Choiset, Nicolas Nguyen Van Long, Laurence Meslet-Cladière, and Jérôme Mounier. "Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria." International Journal of Food Microbiology 239 (December 2016): 79–85. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.06.020.

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Adebayo, C. O., and B. I. Aderiye. "Antifungal Activity of Bacteriocins of Lactic Acid Bacteria from Some Nigerian Fermented Foods." Research Journal of Microbiology 5, no. 11 (November 1, 2010): 1070–82. http://dx.doi.org/10.3923/jm.2010.1070.1082.

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Khairan, Khairan, Cut Yulvizar, and Suri Raihan Safriani. "Isolation and characterization of lactic acid bacteria from Etawa crossbreed goat’s milk." Current Research on Biosciences and Biotechnology 1, no. 1 (August 30, 2019): 23–25. http://dx.doi.org/10.5614/crbb.2019.1.1/riyp627.

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Goat’s milk is white liquid derived from ruminant types of dairy goats. Milk is one of habitats of lactic acid bacteria (LAB). LAB have a potential as antimicrobial because capable to kill the pathogenic bacteria. LAB isolated from Etawa crossbreed goat’s milk were characterized to stipulate the genus of the isolates. Characterization of LAB consists of colony, morphology and biochemical assay. The morphological examination of the colony, cell morphology and biochemical assay showed that three isolates were identified as Leuconostoc, Enterococcus and Lactobacillus. The antimicrobial activity assay showed that those isolates exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli, but those isolates did not exhibit antifungal activity against Candida albicans.

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Damayanti, Ema, Ade Erma Suryani, Ahmad Sofyan, Muhammad Faiz Karimy, and Hardi Julendra. "SELEKSI BAKTERI ASAM LAKTAT DENGAN AKTIVITAS ANTI JAMUR YANG DIISOLASI DARI SILASE DAN SALURAN CERNA TERNAK (Isolation of Lactic Acid Bacteria for Antifungal Activity Isolated from Silage and Animal Digestives Tract)." Jurnal Agritech 35, no. 02 (September 1, 2015): 164. http://dx.doi.org/10.22146/agritech.9402.

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Fungi contamination was a serious problem on feed industry in Indonesia. Mycotoxin was produced by contaminated fungi could decrease feed quality and it accumulation on animal caused immunosuppressive and mortality effect. The application of biological agent such as antifungal microbe was a promising solution and to be important for futher study. The objective of this research was to select lactic acid bacteria (LAB) with antifungal activity against mycotoxin producing fungi. Lactic acid bacteria were isolated from oil palm frond (OPF) silage, poultry and ruminant digestive tracts (cattle and goat). Antifungal activities of LAB was conducted by using overlay method and paper disc diffusion method of the cell free supernatant against FNCC 6002, FNCC 6033 and FNCC 6111. The result showed that LAB strain PDS2 from OPF silage had the highestKeywords: Animal, lactic acid bacteria, fungi, mycotoxin, oil palm frond silage ABSTRAKKontaminasi jamur dalam bahan pakan masih menjadi masalah dalam industri ternak di Indonesia. Selain karena menurunkan kualitas pakan, akumulasi mikotoksin yang dihasilkan oleh jamur kontaminan dalam tubuh ternak juga mengakibatkan efek immunosupresif yang menyebabkan ternak mudah terserang penyakit hingga menyebabkan kematian. Penggunaan agen biologis berupa mikrobia dengan aktivitas anti jamur menjadi solusi menjanjikan dan penting untuk dikaji. Penelitian ini bertujuan untuk menyeleksi bajteri asam laktat (BAL) dengan aktivitas anti jamur penghasil mikotoksin. BAL diisolasi dari silase pelepah sawit, saluran cerna unggas dan ruminansia (kambing dan sapi).Pengujian aktivitas anti jamur dilakukan dalam secara kualitatif dengan metode dan secara kuantitatif dengan menguji daya hambat supernatan bebas sel menggunakan metode difusi kertas cakram terhadap kapang FNCC 6002, FNCC 6033 dan FNCC 6111. Hasil penelitian menunjukkan isolat PDS2 dari silase memiliki daya hambat yang nyata terhadap ketiga jamur uji, sedangkan isolat BAL dari saluran cerna unggas dan ruminansia tidak menunjukkan daya hambat yang nyata.Kata kunci: Anti jamur, bakteri asam laktat, saluran cerna ternak, silase

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GEREZ, C. L., M. I. TORINO, M. D. OBREGOZO, and G. FONT de VALDEZ. "A Ready-to-Use Antifungal Starter Culture Improves the Shelf Life of Packaged Bread." Journal of Food Protection 73, no. 4 (April 1, 2010): 758–62. http://dx.doi.org/10.4315/0362-028x-73.4.758.

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Fungal spoilage is the main cause of economic loss in the baking industry. In this study, we developed a ready-to-use biopreserver (slurry [SL]) for nonsliced packed bread by using selected antifungal lactic acid bacteria (LAB) and low-cost ingredients that are compatible with the food matrix. Four LAB strains (Lactobacillus brevis CRL 772, L. brevis CRL 796, L. plantarum CRL 778, and L. reuteri CRL 1100) tested in bread preservation were able to inhibit Penicillium sp. growth and lengthen shelf life twofold with respect to breads prepared using only Saccharomyces cerevisiae (2 days shelf life). The best biopreservation effect (5 days shelf life) was obtained with 40% antifungal slurry SL778 containing L. plantarum CRL 778; this was as effective as 0.2% calcium propionate (PCa). The antifungal effect of SL778 was related to the synthesis of acetic and phenyllactic acid as well as lactic acid, which was produced at a high concentration (31.2 mmol/kg) and lowered the pH of the dough, favoring the undissociated fraction of the organic acids. The combination of the starter SL778 with 0.4% PCa extended the shelf life of packaged bread to 24 days, 2.6-fold longer than breads prepared with only 0.4% PCa.

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Kujundzic, Zuzana, Gordana Dimic, Sinisa Markov, Suncica Kocic-Tanackov, Ljiljana Mojovic, Jelena Pejin, and Milica Markovic. "Antimicrobial potential of triticale stillage after lactic acid fermentation with Lactobacillus fermentum PL-1." Acta Periodica Technologica, no. 44 (2013): 259–68. http://dx.doi.org/10.2298/apt1344259k.

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This study is concerned with the testing of antimicrobial activity of triticale stillage obtained after lactic fermentation by Lactobacillus fermentum PL-1. The antimicrobial tests were performed using the disc-diffusion and agar well diffusion methods. It was found that fermented triticale stillage after lactic acid fermentation exhibited an inhibitory effect towards tested Gram positive and Gram negative bacteria: Escherichia coli, Salmonella enteritidis, Pseudomonas aeruginosa, Bacillus cereus, Bacillus subtilis, Staphylococcus aureus, and Enterococcus faecalis. The triticale stillage without addition of CaCO3 before fermentation showed a stronger antimicrobial effect in comparison with the triticale stillage with added CaCO3. Triticale stillage after lactic acid fermentation did not show any antifungal effect on the growth of tested moulds (Alternaria alternata, Aspergillus versicolor, Penicillium brevicompactum, and Fusarium subglutinans).

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Canpolat, Elif, Müzeyyen Müge Doğaner, Sibel Derviş, and Çiğdem Ulubaş Serçe. "Antifungal Activity of Some Lactic Acid Bacteria Against Several Soil-borne Fungal Pathogens Isolated from Strawberry Plants." Turkish Journal of Agriculture - Food Science and Technology 6, no. 9 (September 15, 2018): 1163. http://dx.doi.org/10.24925/turjaf.v6i9.1163-1167.1975.

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Developing as an alternative plant disease control method by using beneficial microorganisms and their metabolites has gained so much importance in recent years. In this study, the possibilities of using microorganisms which have potential antimicrobial effects on controlling soil-borne fungi at strawberry production were investigated. Effects of different lactic acid bacteria (LAB) strains on the development of several soil-borne fungi were studied in vitro and in vivo. LAB were screened for antifungal activity by using cell free supernatant against Fusarium sp., Rhizoctonia sp., Macrophomina sp., Botrytis sp., Phtopythium sp., Cylindrocarpon sp. and Pestalotiopsis sp. Cell free supernatant of LAB isolates showed promising antifungal activity. In vitro effective strains of LAB were tested in pot experiments to search their effects on disease development and plant growth. While the antifungal effects of all LAB strains tested in vitro experiments exhibited promising results, in vivo experiments revealed similar effects on different fungi genera.

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Ranjith, Fernando H., Belal J. Muhialdin, Noor L. Yusof, Nameer K. Mohammed, Muhammad H. Miskandar, and Anis Shobirin Meor Hussin. "Effects of Lacto-Fermented Agricultural By-Products as a Natural Disinfectant against Post-Harvest Diseases of Mango (Mangifera indica L.)." Plants 10, no. 2 (February 3, 2021): 285. http://dx.doi.org/10.3390/plants10020285.

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Background: the antagonism activity of lactic acid bacteria metabolites has the potential to prevent fungal growth on mango. Methods: the potential of developing natural disinfectant while using watermelon rinds (WR), pineapple (PP), orange peels (OP), palm kernel cake (PKC), and rice bran (RB), via lacto-fermentation was investigated. The obtained lactic acid bacteria (LAB) metabolites were then employed and the in vitro antifungal activity toward five spoilage fungi of mango was tested through liquid and solid systems. Besides, the effect of the produced disinfectant on the fungal growth inhibition and quality of mango was investigated. Results: the strains Lactobacillus plantarum ATCC8014 and Lactobacillus fermentum ATCC9338 growing in the substrates PKC and PP exhibited significantly higher in vitro antifungal activity against Colletotrichum gloeosporioides and Botryodiplodia theobromae as compared to other tested LAB strains and substrates. The in-situ results demonstrated that mango samples that were treated with the disinfectant produced from PKC fermented with L. plantarum and L. fermentum had the lowest disease incidence and disease severity index after 16 days shelf life, as well as the lowest conidial concentration. Furthermore, PKC that was fermented by L. fermentum highly maintained the quality of the mango. Conclusions: lactic acid fermentation of PKC by L. fermentum demonstrated a high potential for use as a natural disinfectant to control C. gloeosporioides and B. theobromae on mango.

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El-Sayed A, Soher, Nivien Abdelrahman Abo-Sereih, Rasha Gomma Salim, and Amal Shawky Hathout. "Isolation and Molecular Identification of Food Grade Lactic Acid Bacteria and Their Antifungal Activity." Journal of Biological Sciences 18, no. 6 (August 1, 2018): 260–69. http://dx.doi.org/10.3923/jbs.2018.260.269.

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