Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid

International Journal of Food Microbiology
Francesca ValerioP Lavermicocca

Abstract

The aim of the current study was to improve the antifungal activity of eight lactic acid bacterial (LAB) strains by the addition of phenylpyruvic acid (PPA), a precursor of the antifungal compound phenyllactic acid (PLA), to a defined growth medium (DM). The effect of PPA addition on the LABs antifungal activity related to the production of organic acids (PLA, d-lactic, l-lactic, acetic, citric, formic and 4-hydroxy-phenyllactic acids) and of other phenylpyruvic-derived molecules, was investigated. In the presence of PPA the inhibitory activity (expressed as growth inhibition percentage) against fungal bread contaminants Aspergillus niger and Penicillium roqueforti significantly increased and was, even if not completely, associated to PLA increase (from a mean value of 0.44 to 0.93mM). While the inhibitory activity against Endomyces fibuliger was mainly correlated to the low pH and to lactic, acetic and p-OH-PLA acids. When the PCA analysis based on data of growth inhibition percentage and organic acid concentrations was performed, strains grown in DM+PPA separated from those grown in DM and the most active strains Lactobacillus plantarum 21B, Lactobacillus fermentum 18B and Lactobacillus brevis 18F grouped together. The antifu...Continue Reading

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Citations

Jun 29, 2016·International Journal of Food Microbiology·Céline Le LayJérôme Mounier
Jul 12, 2018·Critical Reviews in Food Science and Nutrition·Marcus SchmidtElke K Arendt
Oct 2, 2017·World Journal of Microbiology & Biotechnology·Ines LačaninRenáta Karpíšková
Sep 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Faizan Ahmed SadiqWei Chen
Jul 6, 2021·FEMS Microbiology Letters·François BourdichonLorenzo Morelli

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