Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

Nazareth, Tiago de Melo; Luz, Carlos; Torrijos, Raquel; Quiles, Juan Manuel; Luciano, Fernando Bittencourt; Mañes, Jordí; Meca, Giuseppe

doi:10.3390/toxins12010021

Cited by 56 publications

(34 citation statements)

References 61 publications

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“…For instance, Aflatoxin B1, Ochratoxin A, and Zearalenone have been associated with hepatotoxicity, nephrotoxicity, and hyperestrogenism [12,13]. Besides, based on recent reports, mycotoxin prevalence could be as high as 60-80% in food [4,14].…”

Section: Introductionmentioning

confidence: 99%

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Torrijos

Nazareth

Quiles

et al. 2021

Foods

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In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.

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Section: Introductionmentioning

confidence: 99%

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Torrijos

Nazareth

Quiles

et al. 2021

Foods

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“…Phenolic acids produced by Lactiplantibacillus plantarum (formerly Lactobacillus plantarum ) are involved in the antifungal activity or in the reduction of aflatoxin production in e. g. maize (Nazareth et al . 2020 ). In other cases, antifungal compounds produced by LAB are peptides by chemical nature, such as those against Aspergillus flavus on maize (Muhialdin et al .…”

Section: Antifungal Compoundsmentioning

confidence: 99%

The forgotten role of food cultures

Bourdichon

Arias

Babuchowski³

et al. 2021

FEMS Microbiology Letters

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Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered—based on a food safety and technological approach—from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design—but forgotten—as the initial goal of fermentation. The ‘modern’ use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying—from our perspective –biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.

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“…Other sources have report this anti-mycotoxigenic activity from other LAB strains. In the work of Nazareth et al [36], the production of several metabolites in a CFS fermented by Lactobacillus plantarum CECT 749 has been linked to a reduction of aflatoxin B 1 and fumonisin B 1 in corn contaminated by A. flavus and F. verticillioides. Guimarães et al [37] also reported anti-aflatoxigenic activity in vitro related with compounds such as lactic acid, PLA, hydroxyphenyllactic acid, and indol acetic acid present in CFS fermented by L. plantarum UM55 against Aspergillus parasiticus and A. flavus.…”

Section: Metabolite Profiling Of Fungal Growth On Grapementioning

confidence: 99%

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

Dopazo

Luz

Mañes

et al. 2021

Toxins

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Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape. The antifungal activity of a cell free supernatant of fermented medium by the isolated MO (CFS) was tested with the agar diffusion method and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) assay. Additionally, different antifungal compounds from the CFS were identified and quantified (organic acids, phenolic compounds, and volatile organic compounds). Finally, the most active CFS were tested as red grape bio-preservative agents. Results evidenced that CFS fermented by the strain UTA 6 had the highest antifungal activity, above all isolates, and produced a wide pool of antifungal compounds. The use of UTA 6 CFS as bio-preservative agent showed a reduction of 0.4 and 0.6 log10 spores per gram of fruit in grapes contaminated by A. flavus and B. cinerea, respectively. Moreover, UTA 6 CFS treatment reduced the occurrence of aflatoxin B1 and fumonisin (B2, B3, and B4) production in grapes contaminated by 28–100%.

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Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

Cited by 56 publications

References 61 publications

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

The forgotten role of food cultures

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

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