Antifungal properties of selected lactic acid bacteria and application in the biological control of ochratoxin A producing fungi during cocoa fermentation

Ngang, Jean-Justin Essia; Yadang, G.; Kamdem, Sylvain Leroy Sado; Kouebou, Christiant; FANCHE, SANDRINE AIMÉE YOUTE; Kougan, Danielle L. Tsochi; Tsoungui, Antoine; Etoa, François–Xavier

doi:10.1080/09583157.2014.969195

Cited by 25 publications

(10 citation statements)

References 36 publications

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“…The inhibitory effects observed when using CP and CL were stronger than those obtained with the CFS. Our results suggest that the antimicrobial action of LAB is often due to a complex interaction among different compounds (e.g., organic acids, fatty acids, proteinaceous compounds, phenolic acids, hydrogen peroxide, reuterin) contained in the different matrices used, as highlighted in other research [53][54][55][56]. The action in CP could be based on either nutritional competition or compounds linked to their walls.…”

Section: Antifungal Activitysupporting

confidence: 57%

Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains

et al. 2020

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Lactic acid bacteria (LAB) are an important group of honeybee gut microbiota. These bacteria are involved in food digestion, stimulate the immune system, and may antagonize undesirable microorganisms in the gastrointestinal tract. Lactobacillus kunkeei is a fructophilic lactic acid bacterium (FLAB) most frequently found in the gastrointestinal tracts of honeybees. Ascosphaera apis is an important pathogenic fungus of honeybee larvae; it can colonize the intestine, especially in conditions of nutritional or environmental stress that cause microbial dysbiosis. In this work, some functional properties of nine selected L. kunkeei strains were evaluated. The study focused on the antifungal activity of these strains against A. apis DSM 3116, using different matrices: cell lysate, broth culture, cell-free supernatant, and cell pellet. The cell lysate showed the highest antifungal activity. Moreover, the strains were shown to possess good cell-surface properties (hydrophobicity, auto-aggregation, and biofilm production) and a good resistance to high sugar concentrations. These L. kunkeei strains were demonstrated to be functional for use in “probiotic syrup”, useful to restore the symbiotic communities of the intestine in case of dysbiosis and to exert a prophylactic action against A. apis.

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Section: Antifungal Activitysupporting

confidence: 57%

Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains

et al. 2020

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“…PLA is one of the metabolites of L. sanfranciscensis that inhibits fungal growth and prevents bread spoilage similar to weak acid preservatives. The strains of L. sanfranciscensis have been reported to inhibit the growth of Fusarium graminearum (Lavermicocca et al., ), some ochratoxin A producing fungi ( Aspergillus ochraceus , Aspergillus carbonarius , and Aspergillus niger ) (Essia Ngang et al., ) and fungal species belonging to the genera Monilia and Fusarium (Corsetti, Gobbetti, & Smacchi, ). PLA is produced as a result of the phenylalanine metabolism.…”

Section: Technological and Functional Benefits Of L Sanfranciscensismentioning

confidence: 99%

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Zhang

Sadiq

et al. 2019

Comp Rev Food Sci Food Safe

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The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors related to cereal plants, grains, and sourdough processing techniques. Lactobacillus sanfranciscensis is the key autochthonous bacterium of the traditional sourdough microbiota and it is said to be “sourdough adapted” species. Despite the great dominance of this bacterium in sourdoughs, the origin of this species still remains unclear. Lactobacillus sanfranciscensis positively influences all aspects of sourdough and fermented foods. However, the positive influence of this species on sourdough is a strain‐dependent characteristic. The first purpose of this review was to discuss factors affecting the microbiota of sourdoughs with particular emphasis on reasons behind the remarkable prevalence of L. sanfranciscensis in this ecological niche. The second objective was to discuss the genotypic and phenotypic classification of L. sanfranciscensis strains and the influence of this species on technological and functional characteristics of sourdough including its influence on rheological properties of dough and bread characteristics, texture, aroma, and shelf‐life through the inhibition of fungal growth.

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“…Anti-fungal protective cultures have been applied in a series of food fermentations, such as in fermented cereal-based products, sourdough, cheese, or silage, to act specifically against filamentous fungi [12][13][14][15]. Recent in vitro and in vivo studies have screened LAB and yeast strains for anti-fungal activity against ochratoxin A and aflatoxin producing filamentous fungi with the aim of suppressing their growth and hence leading to lower mycotoxin accumulation in cocoa and coffee bean fermentations [16][17][18][19][20]. However, as far as the authors are aware, anti-fungal cultures have not been applied to industrial-scale cocoa bean fermentation to assess their influence on cocoa bean quality.…”

Section: Introductionmentioning

confidence: 99%

Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality

et al. 2020

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The growth of filamentous fungi during the spontaneous cocoa bean fermentation leads to inferior cocoa bean quality and poses a health risk for consumers due to the potential accumulation of mycotoxins. We recently developed anti-fungal cultures with the capacity to inhibit the growth of mycotoxigenic filamentous fungi on cocoa beans. However, it is not clear how these anti-fungal cultures affect the fermentation process and cocoa bean quality. For that, the anti-fungal co-cultures, Lactobacillus fermentum M017-Saccharomyces cerevisiae H290 (A) and Lb. fermentum 223-S. cerevisiae H290 (B), were applied to 180kg box fermentations in Honduras in three time-independent replications each including a spontaneous control fermentation. The comparison of inoculated and spontaneous fermentation processes revealed that the co-cultures only marginally affected the fermentation process and cocoa bean quality. Microorganisms reached maximal levels of 6.2-7.6 log CFU/g of yeasts and acetic acid bacteria and 7.9-9.5 log CFU/g of lactic acid bacteria during all fermentations and led to maximal metabolite concentrations in bean cotyledons of 4-12 mg/g ethanol, 2-6 mg/g lactic acid and 6-14 mg/g acetic acid. The fermentation and drying processes resulted in 38-90 mg epicatechin equivalents/g in the cotyledons of dried beans. However, the co-cultures led to up to ten times higher mannitol levels in cotyledons of inoculated beans compared to beans during spontaneous fermentation, and caused a slower fermentation process, detectable as up to 8-12˚C lower temperatures in the centre of the fermenting pulp-bean mass and up to 22% lower proportions of well-fermented beans after drying. Co-culture B-with Lb. fermentum 223-led to improved cocoa bean quality compared to co-culture A-with Lb. fermentum M017-, i.e. cocoa beans with 0.5-1.9 mg/g less acetic acid, 4-17% higher shares of well-fermented beans and, on a scale from 0 to 10, to 0.2-0.6 units lower astringency, up to 1.1 units lower off-flavours, and 0.2-0.9 units higher cocoa notes. Therefore, the anti-fungal co-culture B is recommended for future applications and its capacity to limit fungal growth and mycotoxin

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Antifungal properties of selected lactic acid bacteria and application in the biological control of ochratoxin A producing fungi during cocoa fermentation

Cited by 25 publications

References 36 publications

Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains

Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains

Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A Review

Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality

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