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 |
Externí odkaz: |