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controlling mould growth in food by lactic acid bacteria

Identification

Key words lactic acid bacteria, mould contamination, spoilage, antifungal, fermented products
Latest version 2010/12/22
Completed by TTZ

How does it work?

Primary objective inhibition of mould spoilage in food by usage of lactic acid bacteria (LAB)
Working principle mechanisms explaining the antifungal capacity of (LAB):
  • Production of antifungal metabolites:
    • organic acids (lactic, acetic and phenyllactic acid): stopping metabolic activities of target organisms
    • hydroxy fatty acids (e.g. caproic acid): mechanism not clear yet
    • hydrogen peroxide: oxidation of membrane and cellular proteins of target organisms
    • antifungal proteins
  • Competition for nutrients
Images
Additional effects LAB have beneficial health effects for human beings (probiotica)
Important process parameters optimal growth of LAB and production of antifungal metabolites is influenced by:
  • temperature (ca. 25-30 °C)
  • time of incubation (ca. 2-4 days)
  • growth medium
    • positive: Elliker’s broth
    • negative: MRS broth, Nutrient Broth, Dextrose Broth and Charmer’s Modified Medium
  • pH (5.5-7)
  • nutritional factors
    • positive: yeast extract, glucose, NaCl, CaCl2
    • negative: xylose, casein-hydrolysate, proteose-peptone

but exact values depend on the respective microorganism

Important product parameters

What can it be used for?

Products until now mainly fermented products, e.g. cereal products, fermented meat and dairy products
Operations conservation, stabilizing, prolongation of shelf-life
Solutions for short comings inhibition of fungal growth by bio-preservation

What can it NOT be used for?

Products products that are not prone to mould spoilage
Operations
Other limitations Antifungal properties depend on the LAB strain and the fungus species which shall be inhibited.
Risks or hazards traditionally used lactic acid bacteria are ubiquitous in food and not harmful towards humans (GRAS status)

Implementation

Maturity lab scale
Modularity /Implementation for large scale bio-preservation a careful risk analysis and safety assessment is necessary
Consumer aspects Bio-preservation and foods with health-added value have gained increasing interest by consumers.
Legal aspects LAB have a generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food.
Environmental aspects

Further Information

Institutes University of Surrey, SLU, Ghent University - LFMFP, CNR, A.U.Th. School of Agriculture
Companies
References Adams, M., Moss, M. (2008). Food Microbiology. The Royal Society of Chemistry. Cambridge

Dalié, D., Deschamps, A., Richard-Forget, F. (2010). Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review. Food Control, 21, 4 370-380

De Muynck, C., Leroy, A., De Maeseneire, S., Arnaut, F., Soetaert, W., Vandamme, E. (2004). Potential of selected lactic acid bacteria to produce food compatible antifungal metabolites. Microbiological Research, 159, 4, 339-346

Gerez, L. C., Torino, I. M., Rollan, G., & de Valdez, F. G. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20, 144–148.

Magnusson, J., Ström, K., Roos, S., Sjögren, J., & Schnürer, J. (2003). Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiology Letters, 219, 129–135.

Sathe, S. J., Nawani, N. N., Dhakephalkar, P. K., & Kapadnis, B. P. (2007). Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables. Journal of Applied Microbiology, 103, 2622–2628.

Schnürer, J., Magnusson, J. (2005) Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science & Technology, 16, 1-3, 70-78

Valerio, F., Favilla, M., De Bellis, P., Sisto, A., de Candia, S., Lavermicocca, P. (2009) Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products. Systematic and Applied Microbiology, 32, 6, 438-448

Voulgari, K., Hatzikamari, M., Delepoglou, A., Georgakopoulos, P., Litopoulou-Tzanetaki, E., Tzanetakis N. (2010) Antifungal activity of non-starter lactic acid bacteria isolates from dairy products. Food Control, 21, 2, 136-142

optimal growth of LAB and production of antifungal metabolites is influenced by:

  • temperature (ca. 25-30 °C)
  • time of incubation (ca. 2-4 days)
  • growth medium
    • positive: Elliker’s broth
    • negative: MRS broth, Nutrient Broth, Dextrose Broth and Charmer’s Modified Medium
  • pH (5.5-7)
  • nutritional factors
    • positive: yeast extract, glucose, NaCl, CaCl2
    • negative: xylose, casein-hydrolysate, proteose-peptone

but exact values depend on the respective microorganismwarning.png"optimal growth of LAB and production of antifungal metabolites is influenced by:

  • temperature (ca. 25-30 °C)
  • time of incubation (ca. 2-4 days)
  • growth medium
    • positive: Elliker’s broth
    • negative: MRS broth, Nutrient Broth, Dextrose Broth and Charmer’s Modified Medium
  • pH (5.5-7)
  • nutritional factors
    • positive: yeast extract, glucose, NaCl, CaCl2
    • negative: xylose, casein-hydrolysate, proteose-peptone

but exact values depend on the respective microorganism" cannot be used as a page name in this wiki.

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Created by WikiSysop on 28 February 2012, at 13:02