Antifungal lactic acid bacteria as biopreservatives
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Reuterin is a low molecular weight compound capable of inhibiting the growth of a wide range of microorganisms, and is one of the most intensively studied antifungal compounds.
“This low molecular weight compound is capable of inhibiting the growth of a wide range of microorganisms, and is one of the most intensively studied antifungal compounds [161,162].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [161]
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 [161]
Since LAB are unable to produce catalase, they cannot degrade hydrogen peroxide, so it accumulates in the medium, where it exerts a strong oxidizing effect on the lipid membrane, while destroying the basic molecular structures of the cell proteins of the target organisms.
“Since LAB are unable to produce catalase, they cannot degrade hydrogen peroxide, so it accumulates in the medium, where it exerts a strong oxidizing effect on the lipid membrane, while destroying the basic molecular structures of the cell proteins of the target organisms [133,135,161].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [161]
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 [161]
Similar to lactic acid, acetic and propionic acids interact with cell membranes to neutralize the electrochemical proton gradient; however, the effect of these acids is often dependent on the pH reduction achieved.
“Similar to lactic acid, acetic and propionic acids interact with cell membranes to neutralize the electrochemical proton gradient; however, the effect of these acids is often dependent on the pH reduction achieved [161].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [161]
Phenyllactic acid contributes to microbial inhibition in synergy with other compounds produced by LAB.
“This acid contributes to microbial inhibition in synergy with other compounds produced by LAB [161,162].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [161]
In addition to their effects on pH, the undissociated form of an organic acid can diffuse across the cell membrane of the target organism, dissociate within the cell, and lower the cytoplasmic pH; therefore, the most important parameter that determines the antimicrobial activity of an organic acid is pKa, because when pH < pKa, the undissociated form enters the cell and neutralizes the electrochem
“In addition to their effects on pH, the undissociated form can diffuse across the cell membrane of the target organism, dissociate within the cell, and lower the cytoplasmic pH. Therefore, the most important parameter that determines the antimicrobial activity of an organic acid is pKa, because when pH < pKa, the undissociated form enters the cell and consequently neutralizes the electrochemical”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [161]
The amounts of diacetyl required to exert antimicrobial activity significantly alter the taste and flavor of the final product.
“However, the amounts of diacetyl required to exert antimicrobial activity significantly alter the taste and flavor of the final product [161].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [161]
Filamentous fungi often cause spoilage of roughages.
“The filamentous fungi are microorganisms that often cause spoilage of roughages (Magnusson and Schnurer 2005).”
From Trends in designing microbial silage quality by biotechnological methods using lactic acid bacteria inoculants: a minireview. (2019) · cites this paper as Magnusson and Schnurer 2005
According to Magnusson and Schnurer, three mechanisms explain the antimicrobial activity of LAB strains: production of organic acids, competition for nutrients, and synthesis of antagonistic compounds.
“According to Magnusson and Schnurer (2005), there are three mechanisms that explain the antimicrobial activity of LAB strains: production of organic acids, competition for nutrients and synthesis of antagonistic compounds.”
From Trends in designing microbial silage quality by biotechnological methods using lactic acid bacteria inoculants: a minireview. (2019) · cites this paper as Magnusson and Schnurer 2005
Cyclic peptides composed mainly of proline and phenylalanine, glycine and l-leucine, as well as mevalonolactone, inhibit mould growth at concentrations of mg/cm3, but their antifungal properties are weaker than those of fatty acids.
“Cyclic peptides composed mainly of proline and phenylalanine, glycine and l-leucine, as well as mevalonolactone, inhibit mould growth at concentrations of mg/cm3, but their antifungal properties are weaker than those of fatty acids (Ström et al. 2002; Magnusson and Schnurer 2005).”
From Trends in designing microbial silage quality by biotechnological methods using lactic acid bacteria inoculants: a minireview. (2019) · cites this paper as Magnusson and Schnurer 2005
The synthesis of bacteriocins and/or bacteriocin-like substances has been reported to account for the antagonistic activity exerted by lactobacilli.
“However, the synthesis of bacteriocins and/or bacteriocin-like substances has also been reported to account for the antagonistic activity exerted by lactobacilli (Magnusson and Schnurer 2005).”
From Trends in designing microbial silage quality by biotechnological methods using lactic acid bacteria inoculants: a minireview. (2019) · cites this paper as Magnusson and Schnurer 2005
Several scientific reports describe peptides with fungistatic activity produced by LAB.
“In addition, there are several scientific reports on peptides with fungistatic activity produced by LAB.”
From Trends in designing microbial silage quality by biotechnological methods using lactic acid bacteria inoculants: a minireview. (2019) · cites this paper as Magnusson and Schnurer 2005
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- Authors
- Schnürer, J., & Magnusson, J.
- Affiliations
- Swedish University of Agricultural Sciences (SE)
- Corresponding author
- Schnürer, Johan
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2005-01
- Volume
- 16
- Issue
- 1-3
- Pages
- 70-78
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W1983370139
- Cited by
- 702
- References
- 94
- Citations by year
- 2026: 15 · 2025: 29 · 2024: 28 · 2023: 36 · 2022: 44 · 2021: 40 · 2020: 59 · 2019: 43 · 2018: 51 · 2017: 40 · 2016: 33 · 2015: 41 · 2014: 47 · 2013: 35 · 2012: 42
- FWCI
- 25.06
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- Stiftelsen Lantbruksforskning
- 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
- lactic acid bacteria, antifungal activity, biopreservatives, food spoilage, mycotoxins, aflatoxins, diketopiperazines, phenyllactic acid, food preservation, feed preservation, natural preservatives
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