Send Us Feedback

Interactive Technology Portal
Antifungal LAB
Additional effects LAB have beneficial health effects for human beings (probiotica)
Author WikiSysop  +
Completed by TTZ +
Consumer aspects Bio-preservation and foods with health-added value have gained increasing interest by consumers.
Database search history Science direct (key words: lactic acid bacteria AND mould)
Innovation source Biotechnology +
Institutes University of Surrey + , SLU + , Ghent University - LFMFP + , CNR + , A.U.Th. School of Agriculture +
Key words and relations lactic acid bacteria  + , mould contamination  + , spoilage  + , antifungal  + , fermented products  +
Latest version 22 December 2010  +
Legal aspects LAB have a generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food.
Match with potential needs/short comings inhibition of fungal growth by bio-preservation
Maturity lab scale
Modularity for large scale bio-preservation a careful risk analysis and safety assessment is necessary
Operation Stabilizing +
Operations conservation, stabilizing, prolongation of shelf-life
Other limitations Antifungal properties depend on the LAB strain and the fungus species which shall be inhibited.
Primary objective of technology or innovative tool inhibition of mould spoilage in food by usage of lactic acid bacteria (LAB)
Principle Biological +
Product until now mainly fermented products, e.g. cereal products, fermented meat and dairy products
References Adams, M., Moss, M. (2008). Food Microbiol 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 iry products. Food Control, 21, 2, 136-142
Restricted products products that are not prone to mould spoilage
Review document Template:Review document +
Review status Template:Review status +
Risks or hazards traditionally used lactic acid bacteria are ubiquitous in food and not harmful towards humans (GRAS status)
Subtask 2.1.3 +
Technology class not applicable  +
Title controlling mould growth in food by lactic acid bacteria  +
Working principle mechanisms explaining the antifungal capac 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 ungal proteins *Competition for nutrients
Creation dateThis property is a special property in this wiki. 28 February 2012 12:02:31  +
Has improper value forThis property is a special property in this wiki. Important process parameters  +
Categories Technology Sheet  +
Modification dateThis property is a special property in this wiki. 17 May 2015 20:12:17  +
hide properties that link here 
  No properties link to this page.


Enter the name of the page to start browsing from.

Translate this page with Google Translator (automatic translation)