The DOI matches its Crossref record; 43 of the 43 references it cites were found in a registry or an index.
Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum
Open accessAbstract
Lactic acid bacteria (LAB), which are commonly used in the production of fermented foods, have been gaining attention for their antifungal and antimycotoxin properties. In this work, the strain Lactobacillus plantarum UM55 was selected among other LAB for inhibiting the growth of Aspergillus flavus. Further, it is shown that cell-free supernatant (CFS) of this strain inhibits the production of aflatoxins (AFLs) by 91%. This inhibition was dependent on CFS pH, increased with increasing concentrations of CFS, and was independent of fungal growth, which was inhibited only by 32%. CFS was also effective in inhibiting the growth and AFLs production in A. parasiticus, A. arachidicola, A. nomius and A. minisclerotigenes. Further, L. plantarum UM55 CFS was analysed for the presence of organic acids and the main differences compared to controls were found in the levels of lactic acid, phenyllactic acid (PLA), hydroxyphenyllactic acid (OH-PLA), and indole lactic acid (ILA). These compounds were individually tested against A. flavus, with all of the compounds showing an inhibiting effect on fungal growth and AFLs production. PLA showed the stronger effects, and the obtained IC 90 for the inhibition of growth and AFLs was of 11.9 and 0.87mg/mL, respectively. AFLs IC 90 for ILA, OH-PLA and lactic acid were of 1.47, 1.80, and 3.92mg/mL, respectively. The antiaflatoxigenic properties of LAB depend on strain's capability to produce lactic acid, PLA, OH-PLA and ILA.
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“Aflatoxins are considered one of the most important and well-known classes of mycotoxins in food [159,160].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [160]
In the citing paper
“These compounds have numerous and diverse toxic properties, including carcinogenic, teratogenic, mutagenic, nephrotoxic, hepatotoxic, neurotoxic, immunosuppressive, and estrogenic effects, even when ingested at low concentrations [133,135,148,160].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [160]
In the citing paper
“The antimicrobial activity of LAB is associated with the production of organic acids, mainly lactic and acetic acids, but also formic, propionic, butyric, phenyllactic, hydroxy-phenyllactic, and indole-3-lactic acids, among others [160].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [160]
In the citing paper
“Organic acids lower pH and create unfavorable conditions for the growth of many potentially pathogenic microorganisms [160].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [160]
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“Aflatoxins are considered one of the most important and well-known classes of mycotoxins in food [159,160].”
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Metadata
- Authors
- Guimarães, A., Santiago, A., Teixeira, J. A., Venâncio, A., & Abrunhosa, L.
- Affiliations
- University of Minho (PT)
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2018-01
- Volume
- 264
- Pages
- 31-38
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2767013114
- Cited by
- 159
- References
- 43
- Citations by year
- 2026: 14 · 2025: 21 · 2024: 23 · 2023: 27 · 2022: 18 · 2021: 18 · 2020: 17 · 2019: 14 · 2018: 6
- FWCI
- 9.96
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- RepositóriUM (Universidade do Minho) (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by-nc-nd)
- Funders
- Foundation for Science and Technology (SFRH/BD/103245/2014)
- FCT/MEC (UMINHO/BPD/51/2015)
- FCT (POCI-01-0145-FEDER-006684, NORTE-01-0145-FEDER-000004, FCOMP-01-0124-FEDER-027462)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Applied Microbiology and Biotechnology › Microbial Natural Products and Biosynthesis
- Keywords
- Lactobacillus plantarum, aflatoxin inhibition, antifungal activity, organic acids, phenyllactic acid, lactic acid, Aspergillus flavus, Aspergillus parasiticus, Aspergillus nomius, cell-free supernatant, lactic acid bacteria, mycotoxin production
- MeSH terms
- Aflatoxins, Antifungal Agents, Aspergillus flavus, Lactic Acid, Lactiplantibacillus plantarum, Biological Control Agents
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