Production of proteinaceous antifungal substances from <i>Lactobacillus brevis</i> NCDC 02

Patra, Falguni; Vij, Shilpa; Mann, Bimlesh

doi:10.1111/j.1471-0307.2009.00553.x

Cited by 37 publications

(14 citation statements)

References 20 publications

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“…According to the analysis above all, we concluded that the compound produced by L. plantarum IMAU10116 may be a peptide. This was similar to other reports (Magnusson and Schnurer 2001; Falguni et al. 2010) that identified the production of antifungal proteinaceous compounds by Lactobacillus .…”

Section: Discussionsupporting

confidence: 92%

A survey of some antifungal properties of lactic acid bacteria isolates from koumiss in China

Wang

Shi

Zhang

et al. 2011

International Journal of Dairy Technology

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Sixty strains of lactic acid bacteria (LAB) were isolated from koumiss in Xinjiang, China. Most of the strains had antimould activity, and the Lactobacillus plantarum IMAU10116 strain had greatest inhibitory activity against Penicillium roqueforti. Meanwhile, it could also inhibit some bacteria such as Escherichia coli and Listeria innocua. The antimould substance had high thermal stability. Maximum antimould activity was observed between pH 3.0 and 3.8 (initial pH), but it decreased when pH was adjusted to a level between 3.8 and 7.0. It was sensitive to proteinase‐K and trypsin, but its inhibitory activity did not change after treatment with dispase.

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Section: Discussionsupporting

confidence: 92%

A survey of some antifungal properties of lactic acid bacteria isolates from koumiss in China

Wang

Shi

Zhang

et al. 2011

International Journal of Dairy Technology

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“…When the selected LbBio2 was separated by ultrafiltration to deeper investigate the possible presence of other active metabolite other than organic acids, interestingly the activity was retained in the fraction containing molecules with size higher than 30 kDa. These results suggested that the antifungal activity observed in LbBio2 could be attributed to the pool of metabolites produced by the L. brevis strain including proteinaceous compounds in agreement with other authors (Corsetti et al, 1998;Niku-Paavola et al, 1999;Ryan et al, 2011;Gerez et al, 2013;Atassanova et al, 2003;Falguni et al, 2010). In particular, Falguni et al (2010) selected a L. brevis strain for its antifungal activity and they demonstrated the proteinaceus nature of the active substances and their molecular weight ranged from 1 kDa to 5 kDa.…”

Section: Discussionsupporting

confidence: 88%

“…These results suggested that the antifungal activity observed in LbBio2 could be attributed to the pool of metabolites produced by the L. brevis strain including proteinaceous compounds in agreement with other authors (Corsetti et al, 1998;Niku-Paavola et al, 1999;Ryan et al, 2011;Gerez et al, 2013;Atassanova et al, 2003;Falguni et al, 2010). In particular, Falguni et al (2010) selected a L. brevis strain for its antifungal activity and they demonstrated the proteinaceus nature of the active substances and their molecular weight ranged from 1 kDa to 5 kDa. Actually, the involvement of small peptides in the inhibition of mould growth has been widely demonstrated (Schnürer and Magnusson, 2005) while there are few evidences on the role of larger protein compounds in the antifungal activity of LAB.…”

Section: Discussionsupporting

confidence: 88%

Lactobacillus Brevis-Based Bioingredient Inhibits Aspergillus Niger Growth on Pan Bread

Biase

Lavermicocca

Lonigro

et al. 2014

Italian Journal of Agronomy

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Bread shelf life is generally compromised by fungi mainly belonging to Aspergillus and Penicillium genera, which colonise the surface of the product within few days from the production. The aim of this study was to select a Lactobacillus brevis-based bioingredient (LbBio) able to inhibit the growth of Aspergillus niger ITEM5132 on pan bread in order to prolong its shelf life. Four LbBio formulations, obtained by growing a selected L. brevis strain in a flour-based medium containing different carbon sources or acid precursors (fructose, LbBio1; fructose and maltose, LbBio2; α-chetoglutaric acid, LbBio3; short-chain fructooligosaccharides, LbBio4), were evaluated for their content of organic acids (lactic, acetic, propionic, phenyllactic, 4-hydroxy-phenyllactic, valeric, isovaleric acids). The LbBio formulations were applied in yeast-leavened bread during bread-making trials and the resulting products were inoculated after baking with A. niger spore's suspension and the fungal growth was monitored during storage (25°C for 6 days). The formulation showing the highest inhibitory activity was separated by ultra-filtration method, and whole and fractions obtained were evaluated for their in vitro activity. The fraction showing the highest activity was further separated by gel-filtration and the resulting products were investigated for their protein content and in vitro inhibition.The results from the bread-making trials performed using different formulations of LbBio showed a delay in fungal growth (1 day) respect to the bread not containing the bioingredient (control) or including calcium propionate (0.3% w/w). The formulation LbBio2, prepared with fructose and maltose 1% (w/vol), contained the highest amount of total organic acids, including phenyllactic and hydroxyl-phenyllactic acids, and reduced the visual spoilage of bread. This formulation was separated by ultra-filtration and fractions containing metabolites with molecular weight higher than 30 kDa showed high inhibitory effect in the in vitro assay. In particular, the microfluidic analysis highlighted the presence of a protein with a molecular weight of 56 kDa only in the active fraction. Further studies have to be done in order to identify the protein involved in the antifungal activity.

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“…by L. brevis [26,27]. Only a few papers report a broad spectrum of inhibitory effects of LAB against micromycetes [15,16,28].…”

Section: Resultsmentioning

confidence: 99%

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

Sevgi¹,

Tsveteslava²

2015

JLS

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Abstract:The economic losses and the health hazards of the mycotoxins produced by spoilage fungi are the main concerns of the food industry. The spoilage of bakery products by fungi is more common in countries with a high humidity and temperature. About 5-10% of food production is spoiled by the growth of yeast and fungi in food materials. Similarly, in Western Europe, the growth of the spoilage fungi of bread is estimated to reach more than 200 million Euros per year. The history conditions of the food can be a major factor in determining any fungal spoilage-for example, stored and processed foods are more sensitive to spoilage when compared with fresh and prepared foods. Lactic acid bacteria isolated from Bulgarian wheat and rye flour were used in the present study to check their antifungal properties against pathogenic yeast and fungi imperfecta using standard disc diffusion method in vitro. A broad spectrum of antifungal activity of the six newly identified as L. plantarum strains e Ts1, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 was estimated. Our in vitro studies were performed with wheat and rye sourdough, in order to simulate a real product and to assess the bio-protective potential of the tested lactobacilli. The used test-cultures are representatives of carcinogenic, toxigenic, deteriorative and allergenic fungi from the genera Aspergillus and Penicillium. The all tested strains completely suppress the growth of against C. glabrata 72. Strains L. plantarum Ts1 and Ts3 completely suppress the growth against S. cerevisae. While, in the sample with L. plantarum strains e Ts1, Ts2, Ts3,Ts4 and Ts5, and L. helveticus Ts6 , а retarded and weak growth of A. niger and P. claviforme was observed. However, the spore germination and the colony growth started only on the fifth day of the mould lactobacilli co-cultivation, which also should be considered as a good result. In this study six isolates Ts1,Ts2, Ts3, Ts4, Ts5 and Ts6, from the traditional Bulgarian wheat and rye flour have been identified as L. plantarum and L. helveticus and characterized as cultures with promising antifungal activity. Obtained results from the combined molecular identification (16S rRNA gene sequencing) approach contribute to give new data on the microbial biodiversity of this not well-studied niche. The antifungal activity of our new isolates, identified as L. plantarum and L. helveticus, seems to be a promising advantage of these six strains, suggesting their potential applications in different food technologies. However, more experiments have to be conducted to clarify the nature and the mechanisms of the reported antifungal activity and they are still in progress. The combination of dairy origin and strong inhibitory activity of the lactobacillus strains is a prerequisite for their possible application as starters and/or bioprotective antifungal adjuncts.

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Production of proteinaceous antifungal substances from Lactobacillus brevis NCDC 02

Cited by 37 publications

References 20 publications

A survey of some antifungal properties of lactic acid bacteria isolates from koumiss in China

A survey of some antifungal properties of lactic acid bacteria isolates from koumiss in China

Lactobacillus Brevis-Based Bioingredient Inhibits Aspergillus Niger Growth on Pan Bread

Antifungal Activity of Lactic Acid Bacteria, Isolated from Bulgarian Wheat and Rye Flour

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