Antifungal activity of lactobacilli isolated from salami

Coloretti, Fabio; Carri, Simone; Armaforte, Emanuele; Chiavari, Cristiana; Grazia, L.; Zambonelli, C.

doi:10.1111/j.1574-6968.2007.00723.x

Cited by 47 publications

(30 citation statements)

References 25 publications

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“…This was also observed in previous studies (Coloretti et al, 2007). But using 30 days of incubation would be too long to favor cell autolysis.…”

Section: Anti--mold Activity Of Supernatant and The Physicochemical Csupporting

confidence: 66%

“…Corsetti et al (1996) isolated a bacteriocin--like inhibitory substance from Lactobacillus sanfrancisco C57, and found that all the antimicrobial compounds produced from strain contained a protein moiety and were sensitive to different proteinases. Coloretti et al (2007) studied the antifungal activity of lactobacilli isolated from salami and reported that at the end of cell growth, more peptidic compounds that sensitive to the action of proteinase K were released. Coda et al (2008) identified a mixture of eight peptides from the water--soluble extract of sourdough L. brevis AM7, and 5 of these exhibited inhibitory activity.…”

Section: Proteinaceous Compoundsmentioning

confidence: 99%

“…However, Coloretti et al (2007) studied sixty--five strains of Lactobacilli for their antifungal capacity during both fermentative phase (48 h) and late phase (30--day).…”

Section: Temperature and Incubation Periodmentioning

confidence: 99%

“…The mold spore dilution (1:8 phosphate buffer) was then enumerated by plate counting on PDA agar. Dilution gave 10 5 spores/ml (Coloretti et al, 2007).…”

Section: Fungal Inocula Preparationmentioning

confidence: 99%

“…The antifungal strains were isolated from different environments such as sourdough culture (Corsetti et al, 1996), salami (Coloretti et al, 2007), grass silage (Magnusson and Schnurer, 2001), cheeses and milk (Roy et al, 1996) and vegetable products (Sathe et al, 2007). See details in Table 3 below.…”

Section: Lactobacillus Coryniformis Lactobacillus Plantarum and Pedimentioning

confidence: 99%

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Isolation of Antifungal Lactic Acid Bacteria from Food Sources and Their Use to Inhibit Mold Growth in Cheese

Zhao¹

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A large amount of cheese is lost every year due to mold contamination.Biopreservation, which is the use of biological entities (microbes) and their metabolites to suppress microbial spoilage instead of chemical preservatives has lately gained increasing interest. Lactic acid bacteria (LAB) have the potential for use in biopreservation, because they are safe to consume and naturally exist in many foods. In this study, fifteen strains of lactobacilli isolated from dairy products, vegetables, and fermented pickles were tested by agar overlay assay for their anti--mold activity. Six strains grown on MRS agar showed strong inhibitory activity against a target mold (Penicillium sp. at 10 5 spores/ml) isolated from the surface of Cheddar cheese. The isolates were identified by biochemical tests using API CHL50 strips. Five strains were identified as Lactobacillus plantarum, and one strain as Pediococcus pentasaceus. Well--diffusion method was used to demonstrate anti--mold activity in concentrated cell--free supernatants. Supernatants from all strains showed inhibition of the target mold (indicator). The anti--mold compound(s) produced by all the strains was heat--resistant (100 o C for 15 min). Supernatants from 5 strains retained the anti--mold activity when the pH was adjusted to 6.8 ± 0.2, while one v strain DC2 isolated from cheese lost its anti--mold activity at that pH. Temperature of incubation of cultures affected anti--mold activity. The optimum was 37 o C. Very little or no inhibition was noted when cultures were incubated at either 10 or 55 °C.A preliminary study of applying anti--mold lactobacilli in Cheddar cheese was completed. Anti--mold LAB was added to the cheese milk as an adjunct to give 10 5 cfu/ml. After 1--week and 1--month ripening, mold (10~20 spores) was added on to the surface, and the cheese was wrapped loosely. The appearance of the mold on cheese surface was monitored. Mold was not present on the 1--week old cheese "NB in milk" until the 6 th day after the control cheese (made without strain NB) showed signs of mold. The 1--month old cheese "NB in milk " extended the shelf life 17 days longer than the control cheese.

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“…This was also observed in previous studies (Coloretti et al, 2007). But using 30 days of incubation would be too long to favor cell autolysis.…”

Section: Anti--mold Activity Of Supernatant and The Physicochemical Csupporting

confidence: 66%

Section: Proteinaceous Compoundsmentioning

confidence: 99%

“…However, Coloretti et al (2007) studied sixty--five strains of Lactobacilli for their antifungal capacity during both fermentative phase (48 h) and late phase (30--day).…”

Section: Temperature and Incubation Periodmentioning

confidence: 99%

“…The mold spore dilution (1:8 phosphate buffer) was then enumerated by plate counting on PDA agar. Dilution gave 10 5 spores/ml (Coloretti et al, 2007).…”

Section: Fungal Inocula Preparationmentioning

confidence: 99%