Antifungal activity of probiotic Lactobacillus strains isolated from natural fermented green olives and their application as food bio-preservative

A total of 270 lactic acid bacteria (LAB) was isolated and screened for their antifungal activity against Penicillium expansumMUCL2919240. Fourteen isolates showed wide antifungal spectrum against seven molds involved in food spoilage. Among these, three LAB strains named 4F, 4JC, and 3MI3 were selected for their high activity and broad antifungal spectrum. To identify these isolates, API CH50 and 16S rRNA gene sequencing were performed. Results showed that 4F and 4 JC were identified as lactobacillus plantarum and 3MI3 as lactobacillus paracasei. Various treatments of Cell‐free supernatant (CFS) from LAB showed that the inhibitory effect was due to proteinaceous substances, organic acids, and hydrogen peroxide. Scanning electron microscope (SEM) was carried out to assess the effects of CFS on the morphology of fungi. Efficacy of the CFS as biopresevative in tomato paste, bread, black olives, and grapes was tested and showed fungal inhibition suggesting its use in different food technologies. Practical applications Food spoilage caused by molds and yeasts represents an important issue in industries. The preservation of these products is done through the use of chemicals that are harmful. And with the trend toward the consumption of natural products and the demand for clean labels it becomes essential to research natural preservative. In our study we report the improvement of quality and shelf life of tomato paste, bread, black olives, and grapes using antifungal lactobacillus plantarum 4F against Penicillium expansum and Aspergillus fumigatus, by producing antifungal substances that cause mycelial breakage of target mold.

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“…Abouloifa et al. (2021) demonstrated the ability of the CFS from L. plantarum S61 to bio preserve pear fruits.…”

Section: Discussionmentioning

confidence: 99%

Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food

Oirdi

Lakhlifi

Bahar

et al. 2021

J. Food Process. Preserv.

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“…Thus, more advanced studies, such as clinical trials, should be applied to confirm or refuse the findings of the in vitro ones [ Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO), 2002 ]. Furthermore, the concept of bio-protective cultures is gaining more and more interest, due to the potential of those microorganisms to confer some kind of antimicrobial activity during food’s post-fermentation and storage period, leading to extension of a product’s shelf life without any risk and health concerns ( Abouloifa et al, 2021 ). In the case of olives, Lavermicocca et al (2018) inoculated a L. plantarum strain to ready-to-sell table olives.…”

Section: Technological Advancements On Olive Fermentation Processingmentioning

confidence: 99%

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

Anagnostopoulos

Tsaltas

2022

Front. Microbiol.

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Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially increasing year by year, worldwide. Despite its significance, olive’s processing is still craft based, not changed since antiquity, leading to the production of an unstable final product with potential risk concerns, especially related to deterioration. However, based on industrial needs and market demands for reproducible, safe, and healthy products, the modernization of olive fermentation processing is the most important challenge of the current decade. In this sense, the reduction of sodium content and more importantly the use of suitable starter cultures, exhibiting both technological and potential probiotic features, to drive the process may extremely contribute to this need. Prior, to achieve in this effort, the full understanding of table olive microbial ecology during fermentation, including an in-depth determination of microbiota presence and/or dominance and its functionality (genes responsible for metabolite production) that shape the sensorial characteristics of the final product, is a pre-requisite. The advent of meta-omics technology could provide a thorough study of this complex ecosystem, opening in parallel new insights in the field, such as the concept of microbial terroir. Herein, we provide an updated overview in the field of olive fermentation, pointing out some important challenges/perspectives that could be the key to the olive sector’s advancement and modernization.

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“…Previous report also supports the results of the present study. Abouloifa, et al (2021) isolated fourteen Lactobacillus strains from the traditional fermented green olives, the CFS of the bacteria have antifungal activity towards various yeasts and molds. The CFS of all the fourteen strains showed around 75 -85% of biomass inhibition against Aspergillus niger.…”

Section: )mentioning

confidence: 99%

“…Moreover, Baillus siamensis I7B strain can I7B strain has the potential to control the growth of A. niger in tomato puree up to 72%. The biomass inhibition of lactobacillus against A. niger ranges between 42.05 to 70.59 mm (Abouloifa et al 2021). Plantarum treated tomato puree delayed the fungi and bacterial growth up to 25 -30 days.…”

Section: )mentioning

confidence: 99%

Bacillus siamensis I7B strain as heavy metal quencher and probiotics; isolated from gut of Stolepherous commersonni

Selta

Mahendran

et al. 2022

Preprint

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Probiotic products have been administered in food, medicine, dairy and fermentation industry to enhance the beneficial functions in the host. In the present study gut bacteria of stolepherous commersonnii have been isolated and subjected to screening for heavy metal resistance. A potent heavy metal resistant bacterial strain of gut microbiota was subjected to assessment for its probiotic and antioxidant potential. Four bacterial strains namely I7A, I7B, I7C, and I8 were isolated and the strain I7B showed heavy metal resistant potential (upto 20 mg/ml of Cr, Cr, and Pb). The strain I7B showed high sensitivity to Streptomycin (10 μg), low sensitivity to Rifampin (5 μg) and resistant to pencillin (2 μg, 10 μg). Atomic absorption spectrometry studies showed that the I7B strain possess maximum heavy metal (Cu) removal ability of 81.64 % in textile dye effluent and the strain was identified as Bacillus siamensis by 16S rRNA gene sequencing studies. Hence I7B strain was named as Bacillus siamensis I7B and has been submitted in NCBI with accession number MN404539. Bacillus siamensis 17B strain possess high acid tolerance (90.9 %), high bile tolerance (96.9 %) and nonhemolytic. The17B strain showed auto aggregation (28±0.011%) and coaggregation potential (27±0.16 %) which could be a feasible characteristic of potent probiotic strain. Cell free Supernatant of Bacillus siamensis I7B strain possess good DPPH free radical scavenging ability (59.43±0.002 %) and moderate hydroxyl radical scavenging ability (27.6±0.010 %). Biopreservation effect of Bacillus siamensis I7B strain on tomato puree showed 72 % growth inhibition against A. niger for 15 days.

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Antifungal activity of probiotic Lactobacillus strains isolated from natural fermented green olives and their application as food bio-preservative

Cited by 50 publications

References 36 publications

Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food

Isolation and identification of Lactobacillus plantarum 4F , a strain with high antifungal activity, fungicidal effect, and biopreservation properties of food

Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future

Bacillus siamensis I7B strain as heavy metal quencher and probiotics; isolated from gut of Stolepherous commersonni

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