Antifungal activities of twoLactobacillus plantarumstrains againstFusariummouldsin vitroand in malting of barley

Abstract

Aims: The Lactobacillus plantarum strains VTT E-78076 (E76) and VTT E-79098 (E98) were studied for their antifungal potential against Fusarium species. Methods and Results: In vitro screening with automated turbidometry as well as direct and indirect impedimetric methods clearly showed Lact. plantarum cell-free extracts to be effective against Fusarium species including Fusarium avenaceum, F. culmorum, F. graminearum and F. oxysporum. However, great variation in growth inhibition was observed between different Fusarium species and even between strains. The antifungal potential of Lact. plantarum E76 culture, including cells and spent medium, was also examined in laboratory-scale malting with naturally contaminated two-rowed barley from the crops of 1990-96. The growth of the indigenous Fusarium flora was restricted by the addition of Lact. plantarum E76 to the steeping water. However, the antifungal effect was greatly dependent on the contamination level and the fungal species ⁄ strains present on barley in different years. Conclusions: Lactobacillus plantarum strains E76 and E98 had a fungistatic effect against different plant pathogenic, toxigenic and gushing-active Fusarium fungi. Significance and Impact of the Study: The present study indicates that Lact. plantarum strains with known and selected characteristics could be used as a natural, food-grade biocontrol agent for management of problems caused by Fusarium fungi during germination of cereals.

Enhancing the Microbiological Stability of Malt and Beer - A Review

“…These mycotoxins, particularly deoxynivalenol (DON) and zearalenone (ZEA), can be produced during the malting of barley and persist in the final beer. In addition to being potential mycotoxin producers, some Fusarium species are known to be active gushing inducers 104 , a phenomenon that describes the uncontrolled spontaneous overfoaming of beer on opening of bottles, cans or kegs 2 . Species of Aspergillus and Penicillium, which are fungi that grow during barley storage, also produce toxins called aflatoxins.…”

“…Chemical fungicides are generally effective in controlling the growth of harmful fungi on barley. However, concerns about chemical residues have given rise to the development of more natural methods of fungal control 104 . Some LAB can inhibit mould growth and /or reduce mycotoxin production.…”

“…plantarum E76 to the steep water restricted the growth of Fusarium spp. during malting 104,142 . Some LAB strains can inhibit Fusarium spp.…”

“…However, precautions must be taken when selecting LAB as biocontrol agents as there have been reports of mould growth stimulation and mycotoxin synthesis by moulds under certain conditions 119,215 . Furthermore, it has to be noted that variation exists in the toxigenic potential of individual Fusarium strains and their susceptibility to LAB antimicrobial mechanisms 104 .…”

Biocontrol efficacy ofLactobacillus fermentumYML014 against food spoilage moulds using the tomato puree model

“…Meanwhile, natural preservatives could be an alternative due to disadvantages of pesticides/fungicides and the high cost of production of new chemicals (Laitila et al 2002). In addition, the biopreservative capacity of lactic acid bacteria (LAB) is gaining much attention, due to consumers' demand for reducing the use of chemical preservatives (Magnusson et al 2003).…”