Antifungal activity of selected lactobacilli intended for sourdough production

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F18%3A43915765" target="_blank" >RIV/60461373:22330/18:43915765 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Antifungal activity of selected lactobacilli intended for sourdough production

Original language description

ackground and objective: Presently, there is a growing interest in food produced without the addition of chemical preservatives. Lactic acid bacteria have a high potential to control the growth of undesirable microorganisms. In this work, the antifungal activity of eight strains of lactobacilli isolated from plant sources and foodstuffs (tartar sauce, wheat flour, barley flour, sourdough) were tested against Fusarium culmorum DMF301 and Penicillium expansum DMF04. Materials and methods: Antifungal activity of live cells of lactobacilli and their heat-treated supernatants was determined by agar diffusion method at 30 degrees C, the radial growth of fungi was measured. Organic acid production of tested strains was examined by HPLC. Results and conclusion: Live cells of three Lactobacillus plantarum strains showed the highest antifungal activities. Fusarium culmorum DMF301 was more sensitive to the activity of lactobacilli. Heat-treated bacterial supernatants (100 degrees C, 10 min) were also tested, being added at 10 or 20% v v(-1) to the culture medium; growth of Fusarium culmorum DMF301 was inhibited by range of 80-90% compared to controls at 10% supernatant concentration and fully at 20%. However, after neutralization, only the heat treated supernatant from Lactobacillus plantarum CCDM 583 had partially effective antifungal activity. The mutual inhibition of lactobacilli strains reduced their antifungal activity. Statistically significant differences in activity against Fusarium culmorum DMF 301 were found using individual strains of Lactobacillus plantarum CCDM 583 and MP2 or their combination. For use in combination with other cultures, it is therefore necessary to verify the compatibility of various strains of lactobacilli.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QJ1610202" target="_blank" >QJ1610202: The development of novel crops to produce of food products with higher nutritional value</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Applied Food Biotechnology

ISSN

2345-5357

e-ISSN

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Volume of the periodical

5

Issue of the periodical within the volume

4

Country of publishing house

IR - IRAN, ISLAMIC REPUBLIC OF

Number of pages

8

Pages from-to

213-220

UT code for WoS article

000452648300004

EID of the result in the Scopus database

2-s2.0-85057568871