Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds

Garnier, Lucille; Penland, Marine; Thierry, Anne; Maillard, Marie-Bernadette; Jardin, Julien; Coton, Monika; Salas, Marcia Leyva; Coton, Emmanuel; Valence, Florence; Mounier, Jérôme

doi:10.1016/j.ijfoodmicro.2020.108574

Cited by 44 publications

(33 citation statements)

References 38 publications

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“…The clear solution was collected for injection in the HPLC chromatograph. The concentrations of propionate and acetate were determined using a high-pressure liquid chromatography (HPLC) system (Dionex, Sunnyvale, CA, United States) equipped with an Aminex HPX-87H column (Biorad, Hercules, CA, United States), using 5 mM H 2 SO 4 as the mobile phase as described by Garnier et al (2020). Non-inoculated media were included as controls.…”

Section: Acetate and Propionate Quantification Using Hplcmentioning

confidence: 99%

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

et al. 2020

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Propionibacterium freudenreichii is a beneficial bacterium that modulates the gut microbiota, motility and inflammation. It is traditionally consumed within various fermented dairy products. Changes to consumer habits in the context of food transition are, however, driving the demand for non-dairy fermented foods, resulting in a considerable development of plant-based fermented products that require greater scientific knowledge. Fermented soymilks, in particular, offer an alternative source of live probiotics. While the adaptation of lactic acid bacteria (LAB) to such vegetable substrates is well documented, little is known about that of propionibacteria. We therefore investigated the adaptation of Propionibacterium freudenreichii to soymilk by comparison to cow’s milk. P. freudenreichii grew in cow’s milk but not in soymilk, but it did grow in soymilk when co-cultured with the lactic acid bacterium Lactobacillus plantarum. When grown in soymilk ultrafiltrate (SUF, the aqueous phase of soymilk), P. freudenreichii cells appeared thinner and rectangular-shaped, while they were thicker and more rounded in cow’s milk utltrafiltrate (MUF, the aqueous phase of cow milk). The amount of extractable surface proteins (SlpA, SlpB, SlpD, SlpE) was furthermore reduced in SUF, when compared to MUF. This included the SlpB protein, previously shown to modulate adhesion and immunomodulation in P. freudenreichii. Tolerance toward an acid and toward a bile salts challenge were enhanced in SUF. By contrast, tolerance toward an oxidative and a thermal challenge were enhanced in MUF. A whole-cell proteomic approach further identified differential expression of 35 proteins involved in amino acid transport and metabolism (including amino acid dehydrogenase, amino acid transporter), 32 proteins involved in carbohydrate transport and metabolism (including glycosyltransferase, PTS), indicating metabolic adaptation to the substrate. The culture medium also modulated the amount of stress proteins involved in stress remediation: GroEL, OpuCA, CysK, DnaJ, GrpE, in line with the modulation of stress tolerance. Changing the fermented substrate may thus significantly affect the fermentative and probiotic properties of dairy propionibacteria. This needs to be considered when developing new fermented functional foods.

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Section: Acetate and Propionate Quantification Using Hplcmentioning

confidence: 99%

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

et al. 2020

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“…A dairy product fermented by L. rhamnosus showed antimicrobial properties due to the acetic, lactic, citric, propionic and succinic acids synthesized in the fermented medium [94]. Additionally, malic, tartaric and fumaric acids were identified in a wheatsoybean sourdough fermented with different mixed starters of Lactobacillus spp.…”

Section: The Organic Acids Flavonoids and Polyphenolic Compounds Bioactive Composition Of The Optimized Sourdoughmentioning

confidence: 99%

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

et al. 2021

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.

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“…Major mechanisms behind the antimicrobial activities of LAB in dairy products include competition for the limited amount of nutrients (competitive exclusion), decrease of pH due to lactic acid production, and release of antifungal compounds, such as organic acids, fatty acids, peptides, and hydrogen peroxide ( Álvarez-Martín et al, 2008 ; Siedler et al, 2019 , 2020 ; Garnier et al, 2020 ). Recently, Siedler et al (2020) demonstrated that competitive exclusion through depletion of the essential trace element manganese was the main factor, accounting for inhibition of D. hansenii , T. delbrueckii , and R. mucilaginosa by L. rhamnosus and L. paracasei .…”

Section: Bio-protective Cultures and Other Yeast Interactionsmentioning

confidence: 99%

“…The peptide targeted D. hansenii , attenuating its growth rate and affecting cell morphology (smaller and denser colonies). Of particular interest is an extensive research by Garnier and co-workers, who characterized antifungal activities of LAB (430 strains in total) against yeasts ( G. geotrichum and Y. lipolytica ), using cheese mimicking model, and identified a broad spectrum of potential antifungal compounds in selected dairy fermentates of L. rhamnosus CIRM-BIA1952 and A. jensenii CIRM-BIA1774 ( Garnier et al, 2019 , 2020 ). Overall, more than 50 compounds (organic acids, fatty acids, volatile compounds, and peptides), produced by specific LAB, have been identified.…”

Section: Bio-protective Cultures and Other Yeast Interactionsmentioning

confidence: 99%

“…Among the major organic acids, lactic and acetic acids were most abundant in L. rhamnosus CIRM-BIA1952 fermentate, while propionic and acetic acids were associated with A. jensenii . Furthermore, α s2 -casein-derived peptides (pepa4c177 or RLNFLKKIS) identified in L. rhamnosus CIRM-BIA1952 fermentate, possessed the ability to inhibit R. mucilaginosa ( Garnier et al, 2020 ).…”

Section: Bio-protective Cultures and Other Yeast Interactionsmentioning

confidence: 99%

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Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

et al. 2020

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Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO 2 , fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.

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Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds

Cited by 44 publications

References 38 publications

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

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