Growth inhibition of Fusarium graminearum and deoxynivalenol detoxification by lactic acid bacteria and their application in sourdough bread

Abstract

Eight lactic acid bacteria (LAB) strains were screened for their ability to inhibit Fusarium graminearum (F. graminearum) growth and remove deoxynivalenol (DON). Furthermore, the selected LAB strains were applied as starter cultures to evaluate their performance during the breadmaking process. Lactobacillus plantarum (L. plantarum) AR524 exhibited strong inhibitory activity against F. graminearum growth in a pH-dependent manner and removed up to 40.9% of DON, mainly through cell wall binding. Compared with the control, L. plantarum AR524 inhibited 60.19% of F. graminearum growth and removed 50.53% of DON during breadmaking. The texture properties of the bread were also remarkably improved by L. plantarum AR524, and its shelf life was extended from 3 days to 6 days without the application of any chemical preservatives. Therefore, L. plantarum AR524 shows excellent potential for application as a bioprotective starter culture in bakery products.

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

“…Recently, LAB have been investigated as preservative agents to control spoilage agents, which are commonly present in cereals and cereal-derived food products, causing quality and sensory deterioration [6]. Although chemical preservatives are still widely used, the food industry is forced to provide innovative products by reconsidering the microbial fermentation process and bio-compounds as an alternative to satisfy the consumer's demands for healthy and clean-label food [7].…”

Antifungal Effect of Metabolites from a New Strain Lactiplantibacillus Plantarum LPP703 Isolated from Naturally Fermented Yak Yogurt

“…It is reported that 58% of the total LA is dissociated at pH 4, which is estimated to increase to 86% at pH 4.6 at 30 • C [34,35]. Some evidence has shown that the dissociation of organic acids limits their penetration into the fungal cells, thereby resulting in their low efficiency in inhibiting fungi [29,36]. In this study, the antifungal effect of Lpb.…”

“…When the pH is lower than the pKa of the organic acids, the non-dissociated form predominates and can cross the fungal cell membrane by passive diffusion, leading to the accumulation of organic acids in the cytoplasm and the inhibition of fungal growth. However, high pH causes organic acids to be dissociated, and these dissociated organic acids cannot readily penetrate through the cell membrane, decreasing the antifungal effect of organic acids [28,29]. Furthermore, the antifungal effect of some active compounds in the CFS is pH-dependent, and pH neutralization reduces their antifungal activity [30,31].…”

Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components

“…Further, the growth of LAB lowers the pH of the media, which causes difficulty for other competing microorganisms to grow (Harada et al, 2017). In this study, the inhibition of C. versatilis propagation was probably due to a significant amount of lactic acid production and accumulation, which might have damaged the cytoplasm of the yeast cell, as well as disrupted the proton motor forces (Cao et al, 2021). Also, the production of growth-inhibitory compounds and competition of essential nutrients by L. lactis might also cause the antagonistic interactions (Devanthi et al, 2018b).…”

“…In this study, the inhibition of C . versatilis propagation was probably due to a significant amount of lactic acid production and accumulation, which might have damaged the cytoplasm of the yeast cell, as well as disrupted the proton motor forces (Cao et al ., 2021). Also, the production of growth‐inhibitory compounds and competition of essential nutrients by L .…”