Production of phenyllactic acid by lactic acid bacteria: An approach to the selection of strains contributing to food quality and preservation
Abstract
The ability of lactic acid bacteria (LAB) to produce phenyllactic (PLA) and 4-hydroxy-phenyllactic (OH-PLA) acids, metabolites involved in food quality and preservation, has been evaluated by HPLC analysis in 29 LAB strains belonging to 12 species widely used in the production of fermented foods. Metabolite production was demonstrated for all strains of the species Lactobacillus plantarum, Lactobacillus alimentarius, Lactobacillus rhamnosus, Lactobacillus sanfranciscensis, Lactobacillus hilgardii, Leuconostoc citreum, and for some strains of Lactobacillus brevis, Lactobacillus acidophilus and Leuconostoc mesenteroides subsp. mesenteroides. Strains were distinguished by analysis of variance in three groups including 15 strains that produced both metabolites (0.16–0.46 mM PLA and 0.07–0.29 mM OH-PLA), five strains accumulating in culture only PLA (0.17–0.57 mM) and nine non-producer strains (≤0.10 mM PLA and ≤0.02 mM OH-PLA). Improvement of phenyllactic acid production was obtained in a selected L. plantarum strain by increasing the concentration of phenylalanine in culture and using low amounts of tyrosine.
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Lb. hilgardii produces phenyllactic and 4-hydroxyphenyllactic acids that have antifungal activity.
“Lactobacillus hilgardii has also been shown to produce phenyllactic and 4-hydroxyphenyllactic acids that have antifungal activity”
From Silage review: Recent advances and future uses of silage additives (2018) · cites this paper as Valerio et al., 2004
Section 3.1 identifies L. hilgardii among strains that produced both phenyllactic acid and 4-hydroxyphenyllactic acid. The antifungal comparisons in that section concern other strains, not L. hilgardii; the Introduction identifies phenyllactic acid, rather than both acids, as the major antifungal factor. The paper therefore supports production of the two acids but does not establish the claimed antifungal activity for L. hilgardii. (LLM, conf=0.87)
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Cites
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- Authors
- Valerio, F., Lavermicocca, P., Pascale, M., & Visconti, A.
- Affiliations
- Institute of Sciences of Food Production (IT)
- Corresponding author
- Lavermicocca, Paola
- Venue
- FEMS Microbiology Letters
- Publisher
- Oxford University Press (OUP)
- Published
- 2004-04
- Volume
- 233
- Issue
- 2
- Pages
- 289-295
- ISSN
- 0378-1097 (ISSN-L)
- 1574-6968
- OpenAlex
- W4254261861
- Cited by
- 275
- References
- 14
- Citations by year
- 2026: 10 · 2025: 9 · 2024: 17 · 2023: 10 · 2022: 25 · 2021: 27 · 2020: 20 · 2019: 12 · 2018: 25 · 2017: 12 · 2016: 14 · 2015: 11 · 2014: 11 · 2013: 14 · 2012: 10
- FWCI
- 8.39
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- FEMS Microbiology Letters (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Ministero dell’Istruzione, dell’Università e della Ricerca
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- phenyllactic acid, lactic acid bacteria, phenylalanine, tyrosine, Lactobacillus plantarum, strain selection, fermented foods, food preservation, food quality, phenylalanine metabolism
- MeSH terms
- Arsenicals, Fermentation, Food Microbiology, Food Preservation, Lactates, Lactobacillus, Tyrosine
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