Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

Autor: Jérôme Mounier, Audrey Pawtowski, Christelle Donot, Emmanuel Coton, Marcia Leyva Salas, Massinissa Ouiddir, Guessas Bettache, Kihel Mabrouk, Samira Brahimi
Přispěvatelé: Laboratory of Applied Microbiology, Department of Biology, Faculty of Life and Natural Sciences, University of Oran, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)
Jazyk: angličtina
Rok vydání: 2019
Předmět:
conservation des ressources naturelles
Antifungal Agents
biological control
Sour cream
Lactobacillales
[SDV.IDA]Life Sciences [q-bio]/Food engineering
antifungal agent
Food science
2. Zero hunger
0303 health sciences
Mucor racemosus
food and beverages
microbiological safety
Bread
Milk
bakery
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology
dairy product
culture antifongique
antifongique
bioprotection
Fermented Foods
Lactobacillus paracasei
bactérie lactique
Biology
produit de boulangerie
Microbiology
produit laitier
03 medical and health sciences
biopréservation
Antibiosis
Animals
sécurité microbiologique des aliments
030304 developmental biology
Penicillium commune
030306 microbiology
screening
Fungi
Biopreservation
biology.organism_classification
lactic acid bacteria
Aspergillus tubingensis
Food Microbiology
Food Preservatives
Fermentation
Dairy Products
activité antifongique
boulangerie
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Lactobacillus plantarum
Food Science
Zdroj: Food Microbiology
Food Microbiology, Elsevier, 2019, 82, pp.160-170. ⟨10.1016/j.fm.2019.01.020⟩
ISSN: 0740-0020
1095-9998
Popis: In the context of a demand for “preservative-free” food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n = 194), and then to evaluate the applicability and efficacy of selected ones used as bioprotective cultures against mold spoilers in dairy and bakery products. First, lactic acid bacteria were isolated from various Algerian raw milk samples and Amoredj, a traditional fermented product. Secondly, in vitro screening tests against Mucor racemosus UBOCC-A-109155, Penicillium commune UBOCC-A-116003, Yarrowia lipolytica UBOCC-A-216006, Aspergillus tubingensis AN, Aspergillus flavus T5 and Paecilomyces formosus AT allowed for the selection of 3 active strains, namely Lactobacillus plantarum CH1, Lactobacillus paracasei B20 and Leuconostoc mesenteroides L1. In situ tests were then performed to validate their activity in actual products (sour cream and sourdough bread) challenged with fungal spoilers. These tests showed that antifungal LAB could slow the fungal target growth and could be candidates of interest for industrial applications. Finally, organic acids and various antifungal compounds produced in sour cream and sourdough bread by the selected LAB, and thus potentially supporting the observed antifungal activity, were identified and quantified by HPLC and LC-QTOF.
Databáze: OpenAIRE
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