Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products

Quattrini, Mattia; Bernardi, Cristian; Stuknytė, Milda; Masotti, Fabio; Passera, Alessandro; Ricci, Giovanni; Vallone, L.; Noni, Ivano De; Brasca, Milena; Fortina, María Grazia

doi:10.1016/j.foodres.2018.01.074

Cited by 50 publications

(30 citation statements)

References 52 publications

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“…Similarly, L. plantarum strains have recently been reported to produce anti‐fungal bioactive peptides against Aspergillus parasiticus and P. expansum (Luz, Saladino, Luciano, Mañes, & Meca, ). L. plantarum strains have also shown strong antifungal activity against Aspergillus fumigatus , Botrytis elliptica (Ilavenil et al., ), Rhodotorula mucilaginosa , P. brevicompactum (Lačanin et al., ), Trichothecium roseum (Lv et al., ), Mucor circinelloides , Fusarium verticillioides (Quattrini, Bernardi et al., ), Eurotium rubrum (Muhialdin, Hassan, Abu Bakar, & Saari, ), Rhizopus stolonifer , Mucor racemosus (Gupta & Srivastava, ), Sclerotinia minor (Sathe et al., ), Rhizopus nigricans , and Penicillium oxalicum (Zhang et al., ). A plethora of studies have identified different L. plantarum strains with strong antifungal activity; however, there is a lack of information on any genetic or phenotypic marker that will be helpful in rapid identification of such strains from other sources.…”

Section: Antifungal Effects Of Labmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

228

111

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Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega‐scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf‐life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti‐mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.

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Section: Antifungal Effects Of Labmentioning

confidence: 99%

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Sadiq

Yan

Tian

et al. 2019

Comp Rev Food Sci Food Safe

228

111

View full text Add to dashboard Cite

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“…Production depends on various factors, including temperature, water activity and genotype of the mycotoxigenic species [15,16]. In silaging, there is clear evidence of fungal and consecutive mycotoxin production inhibition by lactic acid bacteria in the fermentation process [17,18].…”

Section: Introductionmentioning

confidence: 99%

Effect of Species, Fertilization and Harvest Date on Microbial Composition and Mycotoxin Content in Forage

Baholet

Koláčková

Kalhotka³

et al. 2019

Agriculture

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The aim of the project was to evaluate the potential of microbial threat to feed safety in the year 2018. Analyses of the epiphytic community of several forage species (clovers, cocksfoot, fescue, festulolium, perennial ryegrass, timothy and trefoil) in variants of fertilized and non-fertilized vegetation were performed. The hypothesis is based on the fact that microorganisms are normally present on plant material during its growth all the way from the seed to the senescence; they are influenced by a plant’s fitness, and they affect its harvest and utilization. Microflora was analyzed by cultivation on specific substrates, total microbial count and five specific microbial groups were observed and quantified. Forage species did not affect plant microflora. The highest risk factor of microbial contamination of feed was proved to be harvest date. Mycotoxin contamination of fresh feed was determined (deoxynivalenol and zearalenone) using ELISA. Zearalenone (ZEA) levels were negatively correlated to fertilization intensity, although these results were not statistically significant. Deoxynivalenol (DON) levels were the lowest in a moderate fertilization regime. Significant differences in mycotoxin content were found among botanical species.

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“…In the agricultural industry, probiotic microorganisms hinder the colonisation of sorghum grains and peanuts [78]. For instance, LAB reduces the content of phytate, an anti-nutrient in cereals and inhibits moulding [79,80]. Also, Saccharomyces cerevisiae var.…”

Section: Probiotics In the Grain Preservationmentioning

confidence: 99%

Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

Tomasik

2020

Applied Sciences

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The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry.

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Functional characterization of Lactobacillus plantarum ITEM 17215: A potential biocontrol agent of fungi with plant growth promoting traits, able to enhance the nutritional value of cereal products

Cited by 50 publications

References 52 publications

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

Effect of Species, Fertilization and Harvest Date on Microbial Composition and Mycotoxin Content in Forage

Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

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