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Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds
- Source :
- HAL, International Journal of Food Microbiology, International Journal of Food Microbiology, Elsevier, 2020, 322, pp.108574
- Publication Year :
- 2020
- Publisher :
- Elsevier BV, 2020.
-
Abstract
- International audience; Fungi are commonly identified as the cause for dairy food spoilage. This can lead to substantial economic losses for the dairy industry as well as consumer dissatisfaction. In this context, biopreservation of fermented dairy products using lactic acid bacteria, propionibacteria and fungi capable of producing a large range of antifungal metabolites is of major interest. In a previous study, extensive screening was performed in vitro and in situ to select 3 dairy fermentates (derived from Acidipropionibacterium jensenii CIRM-BIA1774, Lactobacillus rhamnosus CIRM-BIA1952 and Mucor lanceolatus UBOCC-A-109193, respectively) with antifungal activity. The aim of the present study was to determine the main compounds responsible for this antifungal activity. Fifty-six known antifungal compounds as well as volatiles were targeted using different analytical methods (conventional LC and GC, GC–MS, LC-QToF). The most abundant antifungal compounds in P. jensenii-, L. rhamnosus- and M. lanceolatus-derived fermentates corresponded to propionic and acetic acids, lactic and acetic acids, and butyric acid,respectively. Many other antifungal compounds (organic acids, free fatty acids, volatile compounds) were identified but at lower levels. In addition, an untargeted approach using nano LC-MS/MS identified a 9-amino acid peptide derived from αs2-casein in the L. rhamnosus-derived fermentate. This peptide inhibited M. racemosus and R. mucilaginosa in vitro. This study provides new insights on the molecules involved in antifungal activities of food-grade microorganism fermentates which could be used as antifungal ingredients in the dairy industry.
- Subjects :
- Antifungal Agents
composé volatil
Cultured Milk Products
bactérie lactique
Food spoilage
Context (language use)
Microbiology
produit laitier
Butyric acid
03 medical and health sciences
chemistry.chemical_compound
Bioreactors
Lactobacillus rhamnosus
biopréservation
Food science
[SDV.MP] Life Sciences [q-bio]/Microbiology and Parasitology
030304 developmental biology
2. Zero hunger
0303 health sciences
biology
Lacticaseibacillus rhamnosus
030306 microbiology
Propionibacterium
aliment fermenté
acie gras
Rhodotorula
food and beverages
General Medicine
biology.organism_classification
Biopreservation
Lactic acid
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology
chemistry
Mucor
acide organique
Fermentation
Food Microbiology
Food Preservatives
antifongique
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Bacteria
Food Science
Subjects
Details
- ISSN :
- 01681605
- Volume :
- 322
- Database :
- OpenAIRE
- Journal :
- International Journal of Food Microbiology
- Accession number :
- edsair.doi.dedup.....c51c76544bf5dcbad1971862dd18c2c6