Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models
Language English Country United States Media print-electronic
Document type Journal Article, Research Support, Non-U.S. Gov't
- MeSH
- Antifungal Agents metabolism MeSH
- DNA, Bacterial chemistry genetics MeSH
- Fungi drug effects growth & development MeSH
- Hydrogen-Ion Concentration MeSH
- Food Preservation methods MeSH
- Lactobacillus plantarum classification genetics isolation & purification metabolism MeSH
- Microbial Interactions MeSH
- Fruit microbiology MeSH
- Pediococcus classification genetics isolation & purification metabolism MeSH
- Food Microbiology MeSH
- Pyrus microbiology MeSH
- DNA, Ribosomal chemistry genetics MeSH
- RNA, Ribosomal, 16S genetics MeSH
- Sequence Analysis, DNA MeSH
- Prunus microbiology MeSH
- Temperature MeSH
- Vitis microbiology MeSH
- Weissella classification genetics isolation & purification metabolism MeSH
- Publication type
- Journal Article MeSH
- Research Support, Non-U.S. Gov't MeSH
- Names of Substances
- Antifungal Agents MeSH
- DNA, Bacterial MeSH
- DNA, Ribosomal MeSH
- RNA, Ribosomal, 16S MeSH
A large-scale screen of some 7,000 presumptive lactic acid bacteria (LAB), isolated from animal, human, or plant origin, identified 1,149 isolates with inhibitory activity against the food-spoilage mould Penicillium expansum. In excess of 500 LAB isolates were subsequently identified to produce a broad spectrum of activity against P. expansum, Penicillium digitatum, Penicillium notatum, Penicillium roqueforti, Rhizopus stolonifer, Fusarium culmorum, Aspergillus fumigatus and Rhodotorula mucilaginosa. Partial 16S rRNA sequencing of 94 broad spectrum isolates revealed that the majority of antifungal producers were strains of Lactobacillus plantarum. The remaining population was composed of Weissella confusa and Pediococcus pentosaceous isolates. Characterization of six selected broad-spectrum antifungal LAB isolates revealed that antifungal activity is maximal at a temperature of 30 °C, a pH of 4.0 and is stable across a variety of salt concentrations. The antifungal compound(s) was shown to be neither proteinaceous nor volatile in nature. P. pentosaceous 54 was shown to have protective properties against P. expansum spoilage when applied in pear, plum and grape models, therefore representing an excellent candidate for food-related applications.
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