Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

Crowley, Sarah; Mahony, Jennifer; van Sinderen, Douwe

doi:10.1016/j.tifs.2013.07.004

Cited by 328Probiotics and Fermented FoodsEssential Oils and Antimicrobial ActivityFermentation and Sensory Analysis

Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

Crowley, Sarah, Mahony, Jennifer, van Sinderen, Douwe·2013·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2013.07.004

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Abstract

Fungal spoilage of foods represents a major cause of concern for food manufacturers. The use of lactic acid bacteria (LAB) to alleviate fungal decay of foods and feeds is a promising solution. The study and application of antifungal LAB has received a surge of interest in recent years. Significant progress has been reported on the isolation and characterization of antimycotic compounds, which include various organic acids, cyclic dipeptides and fatty acids, while various food-based applications of these antifungal LAB have been described in literature. This review summarizes the current knowledge on antifungal LAB, their bioactive metabolites, applications in food systems and interactions with their target fungi.

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According to Crowley et al., antifungal fatty acids cleave the lipid bilayers of fungal membranes, causing a loss of membrane integrity; the increase in fluidity increases membrane permeability, leading to uncontrolled release of electrolytes and intracellular proteins, as well as cytoplasmic disintegration of fungal cells.
“According to Crowley et al. [162], antifungal fatty acids cleave the lipid bilayers of fungal membranes, thus causing a loss of membrane integrity. The increase in fluidity increases membrane permeability, leading to the uncontrolled release of electrolytes and intracellular proteins, as well as the cytoplasmic disintegration of fungal cells.”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [162]
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 [162]
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 [162]
Phenyllactic acid has been described as an antimicrobial compound that exhibits a broad spectrum of antibacterial and antifungal activities.
“Phenyllactic acid has been described as an antimicrobial compound that exhibits a broad spectrum of antibacterial and antifungal activities [162].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [162]
Cyclic dipeptides include several types of diketopiperazines such as the 2,5-diketopiperazines, which are among the most abundant peptide derivatives in nature.
“Cyclic dipeptides include several types of diketopiperazines such as the 2,5-diketopiperazines, which are among the most abundant peptide derivatives in nature [162].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [162]

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Authors: Crowley, S., Mahony, J., & van Sinderen, D.
Affiliations: University College Cork (IE)
ORCID: Mahony, Jennifer
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2013-10
Volume: 33
Issue: 2
Pages: 93-109
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/j.tifs.2013.07.004
OpenAlex: W2024313470
Cited by: 328
References: 125
Citations by year: 2026: 16 · 2025: 18 · 2024: 19 · 2023: 26 · 2022: 39 · 2021: 35 · 2020: 33 · 2019: 28 · 2018: 31 · 2017: 34 · 2016: 18 · 2015: 13 · 2014: 18
FWCI: 24.36
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Trends in Food Science & Technology (publishedVersion)
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, antifungal activity, fungal spoilage, organic acids, diketopiperazines, fatty acids, bioactive metabolites, food preservation, feed preservation

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Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives

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