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首页> 外文期刊>Food microbiology >Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products
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Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products

机译：选择阿尔及利亚乳酸菌用作抗真菌生物保护培养及在乳制品和面包产品中的应用

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摘要

In the context of a demand for "preservative-free" food products, biopreservation appears as a promising alternative to either replace or reduce the use of chemical preservatives. The purpose of this study was to evaluate the antifungal activity of a collection of lactic acid bacteria (n=194), and then to evaluate the applicability and efficacy of selected ones used as bioprotective cultures against mold spoilers in dairy and bakery products. First, lactic acid bacteria were isolated from various Algerian raw milk samples and Amoredj, a traditional fermented product. Secondly, in vitro screening tests against Mucor racemosus UBOCC-A-109155, Penicillium commune UBOCC-A-116003, Yarrowia lipolytica UBOCC-A-216006, Aspergillus tubingensis AN, Aspergillus flavus T5 and Paecilomyces formosus AT allowed for the selection of 3 active strains, namely Lactobacillus plantarum CH1, Lactobacillus paracasei B20 and Leuconostoc mesenteroides L1. In situ tests were then performed to validate their activity in actual products (sour cream and sourdough bread) challenged with fungal spoilers. These tests showed that antifungal LAB could slow the fungal target growth and could be candidates of interest for industrial applications. Finally, organic acids and various antifungal compounds produced in sour cream and sourdough bread by the selected LAB, and thus potentially supporting the observed antifungal activity, were identified and quantified by HPLC and LC-QTOF.
机译：在需求“无防腐剂”食品的背景下，生物保护似乎是替代或减少化学防腐剂的有希望的替代品。本研究的目的是评估乳酸菌收集的抗真菌活性（n = 194），然后评估所选乳制品和烘焙产品中的模具扰流板的所选培养物的适用性和功效。首先，将乳酸菌与各种阿尔及利亚原料牛奶样品分离，并搅拌了传统的发酵产物。其次，对粘膜术术患者的体外筛查试验患有粘膜术治疗UBOCC-A-116003，Yarrowia Lipolytica Ubocc-A-216006，Aspergillus Tubingensis An，aspergillus flavus t5和佩西米尔染色剂，允许选择3个活性菌株，即Lactobacillus plantarum Ch1，乳杆菌阳离子酶B20和Leuconostoc肠系膜L1。然后进行原位测试以验证与真菌扰流板攻击的实际产品（酸性稀奶油和酸花面包）中的活性。这些测试表明，抗真菌实验室可以减缓真菌目标增长，并且可以成为工业应用的候选人。最后，通过HPLC和LC-QTOF鉴定出并由所选实验室中产生的有机酸和在酸性乳膏和酸性面包面包中产生的酸性乳膏和酵母面包中的各种抗真菌化合物，并通过HPLC和LC-QTOF来定量和量化。

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  • 来源
    《Food microbiology》 |2019年第9期|160-170|共11页
  • 作者

    Ouiddir Massinissa; Bettache Guessas; Salas Marcia Leyva; Pawtowski Audrey; Donot Christelle; Brahimi Samira; Mabrouk Kihel; Coton Emmanuel; Mounier Jerome;

  • 作者单位

    Univ Oran 1 Ahmed Ben Bella Lab Appl Microbiol Dept Biol Fac Life & Nat Sci Oran 31100 Algeria;

    Univ Oran 1 Ahmed Ben Bella Lab Appl Microbiol Dept Biol Fac Life & Nat Sci Oran 31100 Algeria;

    Univ Brest Lab Univ Biodiversite & Ecol Microbienne F-29280 Ploussane France|Agrocampus Ouest INRA UMR1253 Sci & Technol Lait & OEuf F-35042 Rennes France;

    Univ Brest Lab Univ Biodiversite & Ecol Microbienne F-29280 Ploussane France;

    Univ Brest Lab Univ Biodiversite & Ecol Microbienne F-29280 Ploussane France;

    Univ Oran 1 Ahmed Ben Bella Lab Appl Microbiol Dept Biol Fac Life & Nat Sci Oran 31100 Algeria;

    Univ Oran 1 Ahmed Ben Bella Lab Appl Microbiol Dept Biol Fac Life & Nat Sci Oran 31100 Algeria;

    Univ Brest Lab Univ Biodiversite & Ecol Microbienne F-29280 Ploussane France;

    Univ Brest Lab Univ Biodiversite & Ecol Microbienne F-29280 Ploussane France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Biopreservation; Antifungal culture; Lactic acid bacteria; Dairy products; Bakery products;

    机译：生物保护;抗真菌培养;乳酸菌;乳制品;面包产品;

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