Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum

Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Ana GuimarãesLuís Abrunhosa

Abstract

The control of fungal contamination is particularly important to avoid both spoilage of food and feed products and the occurrence of toxic compounds, known as mycotoxins. Some lactic acid bacteria (LAB) strains have shown the capacity to inhibit fungal growth and the production of mycotoxins. In this work, cell-free supernatants (CFS) of Lactobacillus plantarum UM55 and Lactobacillus buchneri UTAD104 were tested against Penicillium nordicum radial growth and OTA production. When CFS of these strains were used, the radial growth of the fungus was inhibited by less than 20%, but the production of OTA was reduced by approx. 60%. These antifungal effects resulted from organic acids produced by LAB. The CFS of L. plantarum UM55 contained lactic acid, phenyllactic acid (PLA), hydroxyphenyllactic acid (OH-PLA) and indole lactic acid (ILA), while L. buchneri UTAD104 CFS contained acetic acid, lactic acid and PLA. These organic acids were further tested individually for their inhibitory capacity. Calculation of the inhibitory concentrations (ICs) showed that acetic acid, ILA and PLA were the most effective in inhibiting P. nordicum growth and OTA production. When the inhibitory activity of LAB cells incorporated into the culture medium ...Continue Reading

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Citations

Apr 21, 2020·Applied Microbiology and Biotechnology·Qingqing ZhouQing Gu
Aug 11, 2020·Bioscience of Microbiota, Food and Health·Slobodanka StanojeviĆ-NikoliĆSunčica KociĆ-Tanackov
Sep 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Faizan Ahmed SadiqWei Chen
Mar 23, 2021·Food Science & Nutrition·Rouhollah MohammadiKarim Parastouei
May 9, 2021·NPJ Biofilms and Microbiomes·Matteo CallegariDaniele Daffonchio

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