Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products
Open accessAbstract
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.
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Antibacterial compounds produced by LAB include various organic acids, such as lactic acid, acetic acid, formic acid, and propionic acid, as well as diacetyl, acetoin, hydrogen peroxide, reuterin, and bacteriocins.
“Antibacterial compounds produced by LAB include various organic acids, such as lactic acid, acetic acid, formic acid, and propionic acid, as well as such other compounds as diacetyl, acetoin, hydrogen peroxide, reuterin, and bacteriocins [133,134,135,136,137,138,139].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [139]
The Metabolite quantification section reports that the selected LAB produced lactic and acetic acids, and the Conclusion discusses reuterin and diacetyl as compounds produced by LAB. The paper addresses antifungal activity, however, not the claimed antibacterial activity; the cited passages also do not support the full list, including formic acid, acetoin, hydrogen peroxide, and bacteriocins. Page numbers are unavailable in our copy. (LLM, conf=0.84)
Experimental — accuracy not yet measuredIn addition to major economic losses associated with spoilage, some fungi pose a threat to food safety due to their ability to produce mycotoxins.
“In addition to the major economic losses associated with spoilage, some fungi pose a threat to food safety due to their ability to produce mycotoxins [139,148,151,152,153,154,155].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [139]
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INVESTIGATION OF PROTEOLYTIC PROPERTIES OF LACTIC ACID BACTERIA USED IN CHEESE PRODUCTION
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- Authors
- Ouiddir, M., Bettache, G., Leyva Salas, M., Pawtowski, A., Donot, C., Brahimi, S., Mabrouk, K., Coton, E., & Mounier, J.
- Affiliations
- Université Oran 1 Ahmed Ben Bella (DZ)
- Université de Bretagne Occidentale (FR)
- Corresponding author
- Mounier, Jérôme
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2019-09
- Volume
- 82
- Pages
- 160-170
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W2917351417
- Cited by
- 67
- References
- 38
- Citations by year
- 2026: 5 · 2025: 4 · 2024: 11 · 2023: 18 · 2022: 12 · 2021: 12 · 2020: 3 · 2019: 2
- FWCI
- 5.59
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Microbiology (acceptedVersion, other-oa)
- PubMed (publishedVersion)
- HAL (submittedVersion, cc-by-nc-nd)
- Funders
- French and Algerian Ministries of Higher Education, Research and Innovation
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- lactic acid bacteria, biopreservation, antifungal activity, mold spoilage, dairy products, bakery products, sour cream, sourdough bread, Lactobacillus plantarum, Lactobacillus paracasei, Leuconostoc mesenteroides, organic acids, antifungal agents, raw milk
- MeSH terms
- Fermented Foods, Animals, Antibiosis, Antifungal Agents, Bread, Dairy Products, Food Microbiology, Food Preservatives, Fungi, Milk, Lactobacillales
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