Abstract
Food bio-preservatives are requested as substituents of chemical pesticides in food. The aim of this study was to carry out a screening of twenty biocontrol agents (BCAs) for their potential fungicidal activity in vitro. Twenty BCAs were tested against ten pathogenic fungi. Some of the cell-free supernatants (CFS) tested showed in vitro antifungal activity versus pathogenic fungi. The highest fungicidal activity was observed in the fermented CFS of Paenibacillus chibensis CECT 375, Bacillus amyloliquefaciens CECT 493, and Pantoea agglomerans CECT 850, which showed a minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values of 125 and 250 g/L, respectively. The compounds responsible for the antifungal activity, such as organic and phenolic acids, were determined. Lactic acid, acetic acid, benzoic acid, and phenyllactic acid among others can be related to antifungal activity. HPLC-MS/MS analysis showed a reduction of ochratoxin A (OTA) and aflatoxin B1 (AFB1) up to 26% (Paenibacillus alvei CECT 2) and 55% (Paenibacillus polymyxa CECT 155), respectively. The present study prompts that metabolism products of BCAs are propitious for the bioconservation of food, due to their ability to reduce the proliferation of mycotoxigenic fungi and mycotoxins production.
Highlights
Fungi contamination remains a significant issue for the food industry due to their ability to degrade food and produce mycotoxins [1]
In vitro experiments proved that cell-free supernatants (CFS) fermented by isolated biocontrol agents (BCAs) has significant antifungal activity versus P. chibensis, B. amyloliquefaciens, and P. agglomerans
The organic and phenolic acids produced by BCAs showed antifungal activity against Fusarium spp., A. flavus, Penicillium verrucosum, and the use of BCAs partially reduced the presence of aflatoxin B1 (AFB1) and ochratoxin A (OTA), two mycotoxins of great concern to animal and human health that have been declared carcinogenic to humans
Summary
Fungi contamination remains a significant issue for the food industry due to their ability to degrade food and produce mycotoxins [1]. Aflatoxin B1 (AFB1 ) is the most worrisome It has been classified as a group 1 compound, due to its carcinogenic effect, by the International Agency for Research on Cancer (IARC) [6]. In long-term exposure, this mycotoxin is associated to liver carcinoma in humans [7,8] Another concerning mycotoxin is ochratoxin A (OTA), which is a nephrotoxic substance. IARC classifies OTA as a possibly carcinogenic compound in humans (group 2B) [9]. These mycotoxins are still present in high and low levels in food and feed, causing a diversity of adverse effects, from acute to chronic, both in humans and animals [4,10]
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