title: Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products.
abstract: Cereal-based fermented products are worldwide diffused staple food resources and cereal-based beverages represent a promising innovative field in the food market. Contamination and development of spoilage filamentous fungi can result in loss of cereal-based food products and it is a critical safety concern due to their potential ability to produce mycotoxins. Lactic Acid Bacteria (LAB) have been proposed as green strategy for the control of the moulds in the food industry due to their ability to produce antifungal metabolites. In this work, eighty-eight Lactobacillus plantarum strains were screened for their antifungal activity against Aspergillus niger, Aspergillus flavus, Fusarium culmorum, Penicillium roqueforti, Penicillium expansum, Penicillium chrysogenum, and Cladosporium spp. The overlayed method was used for a preliminary discrimination of the strains as no, mild and strong inhibitors. L. plantarum isolates that displayed broad antifungal spectrum activity were further screened based on the antifungal properties of their cell-free supernatant (CFS). CFSs from L. plantarum UFG 108 and L. plantarum UFG 121, in reason of their antifungal potential, were characterized and analyzed by HPLC. Results indicated that lactic acid was produced at high concentration during the growth phase, suggesting that this metabolic aptitude, associated with the low pH, contributed to explain the highlighted antifungal phenotype. Production of phenyllactic acid was also observed. Finally, a new oat-based beverage was obtained by fermentation with the strongest antifungal strain L. plantarum UFG 121. This product was submitted or not to a thermal stabilization and artificially contaminated with F. culmorum. Samples containing L. plantarum UFG 121 showed the best biopreservative effects, since that no differences were observed in terms of some qualitative features between not or contaminated samples with F. culmorum. Here we demonstrate, for the first time, the suitability of LAB strains for the fermentation and antifungal biopreservation of oat-based products.
authors.affiliation: Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia 71122, Italy.
authors.forename: Pasquale
authors.initials: P
authors.lastname: Russo
authors.affiliation: Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia 71122, Italy.
authors.forename: Mattia Pia
authors.initials: MP
authors.lastname: Arena
authors.affiliation: Department of Clinical and Experimental Medicine, University of Foggia, Via Napoli 20, Foggia 71122, Italy.
authors.forename: Daniela
authors.initials: D
authors.lastname: Fiocco
authors.affiliation: Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia 71122, Italy.
authors.forename: Vittorio
authors.initials: V
authors.lastname: Capozzi
authors.affiliation: Institut Charles VIOLLETTE EA 7394- Université de Lille 1 Sciences et Technologies, France.
authors.forename: Djamel
authors.initials: D
authors.lastname: Drider
authors.affiliation: Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia 71122, Italy. Electronic address: giuseppe.spano@unifg.it.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Spano
mesh_terms: D000898:Antibiosis; D001234:Aspergillus niger / Q000254:growth & development; D002523:Edible Grain / Q000382:microbiology*; D005285:Fermentation; D005519:Food Preservation / Q000295:instrumentation / Q000379:methods*; D059022:Food Safety; D061353:Food Storage; D005670:Fusarium / Q000254:growth & development; D019344:Lactic Acid / Q000378:metabolism; D048191:Lactiplantibacillus plantarum / Q000502:physiology*; D010407:Penicillium / Q000254:growth & development
chemical_list: D019344:Lactic Acid
keywords: Antifungal activity; Biopreservation; Cereal-based products; Lactic acid; Lactic acid (PubChem CID: 612); Lactobacillus plantarum; Oat; Phenyllactic acid (3848)