title: Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus.
abstract: The antimold activity of lactic acid bacteria (LAB) is used in food biopreservation. The aim of this study was to evaluate the effect of magnesium acetate added to de Man Rogosa Sharpe (MRS) medium on the antimold activity of three LAB strains ( Lactobacillus plantarum , Lactobacillus brevis , and Lactobacillus fermentum ) against molds contaminating food ( Aspergillus oryzae , Aspergillus niger , Penicillium chrysogenum , Fusarium avenaceum , and Rhizopus arrhizus ) and their ability to produce organic acids (acetic acid, lactic acid, and phenyllactic acid). The antimold activity of LAB strains was evaluated using the overlay method, and the concentration of the organic acids was determined with the gas chromatography technique. Changes in viable cell counts and the pH of LAB culture also were monitored over a 48-h period. The results show that the growth inhibition of all the molds (except R. arrhizus ) was higher in LAB strain cultures on MRS with magnesium acetate agar than on MRS agar, and inhibition increased over the 48 h. Magnesium acetate added to MRS broth stimulated the production of acetic acid by all LAB strains in the first 8 h and slightly stimulated the production of lactic acid by L. plantarum during the first 24 h. No adverse effect of magnesium acetate on growth of LAB strains was noted. The results confirm that magnesium acetate enhances the antimold activity of LAB strains.
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland.
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Kycia
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Bzducha-Wróbel
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland.
authors.forename: Karolina
authors.initials: K
authors.lastname: Kraśniewska
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Chlebowska-Śmigiel
authors.affiliation: Department of Biotechnology, Microbiology and Food Evaluation, Warsaw University of Life Sciences-SGGW, 02-767 Warsaw, Nowoursynowska 159C Street, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Gniewosz
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology; D007777:Lactobacillaceae; D007778:Lactobacillus / Q000187:drug effects*; D048191:Lactiplantibacillus plantarum / Q000187:drug effects; D008274:Magnesium
chemical_list: D008274:Magnesium; D019342:Acetic Acid
keywords: Acetic acid; Growth inhibition; Molds contaminating food