6533b836fe1ef96bd12a1c71
RESEARCH PRODUCT
In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement
Federica SaladinoMónica Fernández FranzónLara ManyesGiuseppe MecaCarlos Luzsubject
Aflatoxinbiologydigestive oral and skin physiology010401 analytical chemistryFood spoilagefood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food science01 natural sciencesAspergillus parasiticusYeast0104 chemical scienceslaw.inventionLactic acidProbioticchemistry.chemical_compound0404 agricultural biotechnologychemistrylawFermentationFood sciencePenicillium expansumFood ScienceBiotechnologydescription
Food spoilage caused by mycotoxigenic fungi represents an important food safety problem. Lactic acid bacteria (LAB) are used as starter cultures in a larger number of food products. In this study, 16 strains of LAB were cultivated in MRS broth under anaerobiosis. Then, cell free supernatants were obtained by centrifugation and their antifungal activity against Aspergillus parasiticus and Penicillium expansum was tested using the disc-diffusion method. Furthermore, the LABs that showed in vitro antifungal activity were used in bread fermentation with yeast in order to study fungal growth inhibition and aflatoxin (AF) reduction in processed bread previously inoculated with A. parasiticus. The compounds present in the fermented medium of six LAB strains induced inhibition of P. expansum growth, whereas five probiotic strains produced antifungal compounds against A. parasiticus. The analysis by liquid chromatography coupled to mass spectrometry in tandem showed a reduction of the AF content in bread samples fermented with yeast and LABs. The reduction of AFs ranged from 84.1 to 99.9%. Moreover, bread sample studies showed a shelf life increase of about 3–4 days.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2016-09-01 | Food Control |