The antifungal activity of lactobacilli against spoilage fungi in milk, bakery and vegetable matrices

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F25%3AN0000062" target="_blank" >RIV/26722861:_____/25:N0000062 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The antifungal activity of lactobacilli against spoilage fungi in milk, bakery and vegetable matrices

Popis výsledku v původním jazyce

The strains of three species of lactobacilli, Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, and Latilactobacillus sakei, isolated from various environments, were characterised for their functional and technological properties. The primary focus was to select strains for protective purposes in milk and bakery products, as well as for application in protective biofilms for stored vegetables and legumes, considering current trends aimed at green-labelling food without the use of chemical preservatives. The characteristics included the detection of functional genes and their products, probiotic properties, exopolysaccharide production, the production of short-chain organic acids in various forms, and the inhibitory effect on mycelial growth and conidial germination of five species of Fusarium spp., ten species of Aspergillus spp., and Cladosporium spp. Citation: Kavková M., Jechová J., Cihlář J. Tůmová A., Bár L.: The antifungal activity of lactobacilli against spoilage fungi in milk, bakery and vegetable matrices. Other – PP presentation, collection of abstracts. Conference: International Commission on Foods Mycolology. Utrecht, The Netherlands, 07.–09. July 2025. Collection of abstracts p. 13

Název v anglickém jazyce

The antifungal activity of lactobacilli against spoilage fungi in milk, bakery and vegetable matrices

Popis výsledku anglicky

The strains of three species of lactobacilli, Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, and Latilactobacillus sakei, isolated from various environments, were characterised for their functional and technological properties. The primary focus was to select strains for protective purposes in milk and bakery products, as well as for application in protective biofilms for stored vegetables and legumes, considering current trends aimed at green-labelling food without the use of chemical preservatives. The characteristics included the detection of functional genes and their products, probiotic properties, exopolysaccharide production, the production of short-chain organic acids in various forms, and the inhibitory effect on mycelial growth and conidial germination of five species of Fusarium spp., ten species of Aspergillus spp., and Cladosporium spp. Citation: Kavková M., Jechová J., Cihlář J. Tůmová A., Bár L.: The antifungal activity of lactobacilli against spoilage fungi in milk, bakery and vegetable matrices. Other – PP presentation, collection of abstracts. Conference: International Commission on Foods Mycolology. Utrecht, The Netherlands, 07.–09. July 2025. Collection of abstracts p. 13

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

<a href="/cs/project/QK22010255" target="_blank" >QK22010255: Intenzifikace ekologické produkce leguminóz prostřednictvím biologických prostředků s cílem zlepšení jejich zdravotního stavu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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