Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products
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Cereal-based fermented products are worldwide diffused staple food resources and cereal-based beverages represent a promising innovative field in the food market. Contamination and development of spoilage filamentous fungi can result in loss of cereal-based food products and it is a critical safety concern due to their potential ability to produce mycotoxins. Lactic Acid Bacteria (LAB) have been proposed as green strategy for the control of the moulds in the food industry due to their ability to produce antifungal metabolites. In this work, eighty-eight Lactobacillus plantarum strains were screened for their antifungal activity against Aspergillus niger, Aspergillus flavus, Fusarium culmorum, Penicillium roqueforti, Penicillium expansum, Penicillium chrysogenum, and Cladosporium spp. The overlayed method was used for a preliminary discrimination of the strains as no, mild and strong inhibitors. L. plantarum isolates that displayed broad antifungal spectrum activity were further screened based on the antifungal properties of their cell-free supernatant (CFS). CFSs from L. plantarum UFG 108 and L. plantarum UFG 121, in reason of their antifungal potential, were characterized and analyzed by HPLC. Results indicated that lactic acid was produced at high concentration during the growth phase, suggesting that this metabolic aptitude, associated with the low pH, contributed to explain the highlighted antifungal phenotype. Production of phenyllactic acid was also observed. Finally, a new oat-based beverage was obtained by fermentation with the strongest antifungal strain L. plantarum UFG 121. This product was submitted or not to a thermal stabilization and artificially contaminated with F. culmorum. Samples containing L. plantarum UFG 121 showed the best biopreservative effects, since that no differences were observed in terms of some qualitative features between not or contaminated samples with F. culmorum. Here we demonstrate, for the first time, the suitability of LAB strains for the fermentation and antifungal biopreservation of oat-based products.
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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 [154]
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References 45 · Cited by 272
- Authors
- Russo, P., Arena, M. P., Fiocco, D., Capozzi, V., Drider, D., & Spano, G.
- Affiliations
- University of Foggia (IT)
- Université de Lille (FR)
- Corresponding author
- Spano, Giuseppe
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2017-04
- Volume
- 247
- Pages
- 48-54
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2346098852
- Cited by
- 272
- References
- 45
- Citations by year
- 2026: 14 · 2025: 21 · 2024: 27 · 2023: 34 · 2022: 40 · 2021: 38 · 2020: 27 · 2019: 24 · 2018: 24 · 2017: 22 · 2016: 1
- FWCI
- 29.80
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Institutional Research Information System University of Ferrara (University of Ferrara) (submittedVersion, public-domain)
- IRIS UNIMORE (University of Modena and Reggio Emilia) (submittedVersion, cc-by)
- Funders
- Ministero dell’Istruzione, dell’Università e della Ricerca (PON02_00186_2937475)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Keywords
- Lactobacillus plantarum, antifungal activity, lactic acid bacteria, biopreservation, Fusarium culmorum, filamentous fungi, mycotoxin contamination, cell-free supernatant, lactic acid, phenyllactic acid, Aspergillus niger, Aspergillus flavus, Penicillium, Cladosporium, shelf life, thermal stabilization
- MeSH terms
- Antibiosis, Aspergillus niger, Edible Grain, Fermentation, Food Preservation, Fusarium, Penicillium, Lactic Acid, Lactiplantibacillus plantarum, Food Safety, Food Storage
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