Abstract
Lactic acid bacteria (LAB) can produce many kinds of antifungal substances, which have been widely proven to have antifungal activity. In this study, 359 strains of LAB were screened for antifungal activity against Aspergillus niger (A. niger) using the 96-well microtiter plate method, and three showed strong activity. Of these, ZZUA493 showed a broad-spectrum antifungal ability against A. niger, Aspergillus oryzae, Trichoderma longibrachiatum, Aspergillus flavus and Fusarium graminearum. ZZUA493 was identified as Lactobacillus plantarum. Protease treatment, the removal of hydrogen peroxide with catalase and heat treatment had no effect on the antifungal activity of the cell-free supernatant (CFS) of ZZUA493; organic acids produced by ZZUA493 appeared to have an important role in fungal growth inhibition. The contents of lactic acid, acetic acid and phenyllactic acid in the CFS tended to be stable at 48 h, and amounted to 28.5, 15.5 and 0.075 mg/mL, respectively. In addition, adding ZZUA493, as an ingredient during their preparation, prolonged the shelf life of Chinese steamed buns. Overall, ZZUA493 appears to have good potential as a fungal inhibitor for food preservation.
Highlights
Filamentous fungi such as Aspergilli and Fusaria are major causes of spoilage in foods, crops and livestock forage [1]
National Center for Biotechnology Information (NCBI) and fungi (4 strains) were identified as Aspergillus niger (A. niger), which was obtained from alfalfa, Aspergillus oryzae (A. oryzae) and Trichoderma longibrachiatum (T. longibrachiatum), which were obtained from Chinese steamed buns (CSB), and Aspergillus flavus (A. flavus), which was obtained from oranges (Figure S1)
To characterize the antifungal activity of the three best Lactic acid bacteria (LAB) strains in more detail, the dual-culture overlay assay was used with A. niger, A. oryzae, T. longibrachiatum and A. flavus (Figure 2C); all three LAB strains exhibited clear regions indicating an inhibition of fungal growth, with ZZUA493 having the largest clear regions and ZZUA606 the smallest
Summary
Filamentous fungi such as Aspergilli and Fusaria are major causes of spoilage in foods, crops and livestock forage [1]. Pulsed light treatment could inactivate Penicillium expansum inoculated in apple juice [4]; the efficacy of UV-C light-emitting diodes and a low-pressure mercury lamp to inactivate Penicillium expansum spores on apple skin was assessed [5]; chlorine dioxide (ClO2) fumigation inhibited Penicillium expansum growth and patulin production [6]; natamycin application had a strong inhibitory effect on Botrytis cinerea and Penicillium expansum [7]. These approaches are not considered the best solution due to the problems of cost and side effects. Biological preservatives have become a new favorite in the international food additive market because of their natural origins, high efficiency, non-toxicity or low toxicity and lack of damage to the original flavor of food
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