Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese
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The antifungal activity of LAB is attributed to multiple compounds acting individually or in synergy to provide multiple barriers against spoilage molds.
“The antifungal activity of LAB is attributed to multiple compounds acting individually or in synergy to provide multiple barriers against spoilage molds [134,152].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [152]
In 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 [152]
Reuterin is produced by several LAB under anaerobic conditions via the fermentation of glycerol.
“Reuterin is produced by several LAB under anaerobic conditions via the fermentation of glycerol [138,152,161].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [152]
Reuterin was first described as produced by L. reuteri, and is an antimicrobial compound with a broad spectrum of activity.
“Reuterin was first described as produced by L. reuteri, and is an antimicrobial compound with a broad spectrum of activity [152,161].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [152]
The most extensively studied acids are lactic, acetic, propionic, and phenyllactic acids.
“The most extensively studied acids are lactic, acetic, propionic, and phenyllactic acids [152].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [152]
The mode of action of protein compounds in inhibiting fungal growth by LAB is not completely clear.
“However, the mode of action of protein compounds in inhibiting fungal growth by LAB is not completely clear [133,152,162].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [152]
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- Authors
- Fernandez, B., Vimont, A., Desfossés-Foucault, É., Daga, M., Arora, G., & Fliss, I.
- Affiliations
- Université Laval (CA)
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2017-08
- Volume
- 78
- Pages
- 350-356
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W2601266631
- Cited by
- 91
- References
- 49
- Citations by year
- 2026: 8 · 2025: 9 · 2024: 7 · 2023: 7 · 2022: 15 · 2021: 15 · 2020: 13 · 2019: 7 · 2018: 7 · 2017: 3
- FWCI
- 8.74
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Control (publishedVersion)
- Funders
- National Research Council Canada (203591)
- Biena Inc. (SC502398)
- 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 › Plant Science › Mycotoxins in Agriculture and Food
- Keywords
- antifungal activity, protective cultures, cottage cheese, Penicillium chrysogenum, Lactobacillus rhamnosus, Bifidobacterium animalis subsp. lactis, Propionibacterium, lactic acid bacteria, propionic acid bacteria, biopreservatives, mycotoxin prevention, synergistic inhibition, natural food preservation
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