Lactic acid bacteria as antifungal agents

Bianchini, Andréia

doi:10.1016/b978-1-78242-015-6.00014-1

Cited by 14 publications

(14 citation statements)

References 75 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lactobacillus and Leuconostoc spp. have been described by many studies as the best antifungal agents compared to other LAB species [23,46,47]. Moreover, in our precedent study, on lemzeiet, we had highlighted that fermentation process allows the disappearance of fungi flora over time, which reinforces the fact that LAB strains exerted an antifungal activity and make the product safer for consumption [17].…”

Section: Discussionsupporting

confidence: 66%

First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet

et al. 2019

View full text Add to dashboard Cite

Fermented cereals are part of the main traditional diets of many people in Africa, usually obtained from artisanal production. The intensification of their manufacturing, responding to the consumers demand, requires a better control to ensure their sanitary, nutritional, and taste qualities, hence, the need of selecting accurate and safe starter cultures. In the present study, 48 lactic acid bacteria (LAB) strains, previously isolated from Algerian fermented wheat lemzeiet, were analyzed for different technological properties. 14 LAB strains, belonging to Pediococcus pentosaceus, Enterococcus faecium, Lactobacillus curvatus, Lactobacillus brevis, and Leuconostoc mesenteroides species, decreased rapidly the pH of the flour extract broth close to 4 or below. 91% of strains showed extracellular protease activity, but only 12% were amylolytics. 18 LAB strains inhibited or postponed the growth of three fungal targets Rhodotorula mucilaginosa UBOCC-A-216004, Penicillium verrucosum UBOCC-A-109221, and Aspergillus flavus UBOCC-A-106028. The strains belonging to Lactobacillus spp., Leuconostoc fallax, L. mesenteroides, and Weissella paramesenteroides were the most antifungal ones. Multiplex PCR for biogenic amines' production did not reveal any of the genes involved in the production of putrescine, histamine, and tyramine for 17 of the 48 strains. The obtained results provided several candidates for use as starter culture in the future production of lemzeiet.

show abstract

Section: Discussionsupporting

confidence: 66%

First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet

et al. 2019

View full text Add to dashboard Cite

show abstract

“…LAB can produce numerous metabolites, including organic acids (mainly lactic and acetic), phenyllactic acid, diacetyl, cyclic dipeptides, and bacteriocins that can inhibit the growth of spoilage or pathogenic bacteria ( Corsetti et al, 2015 ; Szutowska, 2020 ). They have also been reported to have antifungal activity, although the mechanisms of action are not clear ( Bianchini, 2015 ). LAB can exert a high detoxifying action toward mycotoxins in various foods including wine ( Muhialdin and Saari, 2020 ).…”

Section: The Impact Of Lab On the Wholesomeness Of The Winementioning

confidence: 99%

“…Adapted from Henick-Kling, 1995 and Torriani et al, 2011 . 1 Henick-Kling, 1995 ; 2 Costello et al, 2015 ; 3 Lonvaud-Funel, 1999 ; 4 Bartowsky et al, 2015 ; 5 Matthews et al, 2004 ; 6 Torriani et al, 2011 ; 7 Wade et al, 2018 ; 8 García-Cano et al, 2019 ; 9 Ruiz Rodríguez et al, 2019 ; 10 Lisanti et al, 2019 ; 11 Callejón et al, 2014 ; 12 Araque et al, 2009 ; 13 Bartle et al, 2019 ; 14 Fonseca et al, 2015 ; 15 Mozzi et al, 2015 ; 16 Szutowska, 2020 ; 17 Bianchini, 2015 ; 18 Muhialdin and Saari, 2020 ; 19 Harald, 2020 .…”

Section: The Impact Of Lab On the Wholesomeness Of The Wineunclassified

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

et al. 2021

View full text Add to dashboard Cite

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.

show abstract

“…LAB have a generally recognized as safe status where researches have shown that they may improve human and animal health as probiotics (Bianchini, 2014). LAB are widely used for the production of fermented foods such as dairy, meat products, and vegetables (Carr, Chill, & Maida, 2002).…”

Section: And the International Agency Formentioning

confidence: 99%

The inhibitory effect of lactic acid bacteria on aflatoxin production and expression of aflR gene in Aspergillus parasiticus

Ghanbari

Aghaee

Rezaie

et al. 2017

Journal of Food Safety

View full text Add to dashboard Cite

Recent studies indicated the inhibitory effects of lactic acid bacteria (LAB) strains isolated from different origins on both fungal growth and aflatoxin production. This study aimed to investigate the inhibitory effect of Lactobacillus plantarum and L. delbrueckii subsp. Lactis on Aspergillus parasiticus ATCC15517 growth. Quantification of aflatoxin was performed using high‐performance liquid chromatography technique. Quantitative changes in the expression of the aflR gene were analyzed by measuring the cognate aflR mRNA level with quantitative real‐time reverse‐transcription polymerase chain reaction. Our results demonstrated the inhibitory effect of LAB on A. parasiticus growth at 2 × 103 cfu/ml of L. plantarum and L. delbrueckii subsp. Lactis. Aflatoxin G2 production was significantly inhibited to lower than level of detection. The level of aflR gene expression was considerably decreased after the exposure of fungal cells with used LABs. Assessment of the used LABs on A. parasiticus revealed antifungal properties and effective ability to decrease aflatoxin production. Practical applications Fungi spoilage is widespread among different types of food that may result in huge amounts of waste and economical lost. In addition, side effects raised by using chemical additives as preservative, are a serious source of health concern. Therefore, natural agents such as lactic acid bacteria which are also commonly used as probiotics in recent years, could play a good role as inhibitors of fungal growth as well as mycotoxin production both in food and feed. Different media like dairy foods and so on, can be formulated with Lactobacillus plantarum and L. delbrueckii subsp. Lactis, to prevent Aspergillus parasiticus growth and mycotoxin excretion. LAB can be added to processed food during inoculation step and even for protection, they can be capsulated with edible materials to improve their efficiency.

show abstract

Lactic acid bacteria as antifungal agents

Cited by 14 publications

References 75 publications

First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet

First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

The inhibitory effect of lactic acid bacteria on aflatoxin production and expression of aflR gene in Aspergillus parasiticus

Contact Info

Product

Resources

About