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首页> 外文期刊>Biological Control: Theory and Application in Pest Management >Control of spoilage fungi by lactic acid bacteria.
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Control of spoilage fungi by lactic acid bacteria.

机译：乳酸菌防治腐败真菌。

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摘要

The evaluation of the potentiality of lactic acid bacteria (LAB) strains isolated from different origins to inhibit mould growth and to identify and characterize the antifungal metabolites were the aims of this study. From a total of ninety-one LAB strains tested, ten were selected due to their high inhibitory effect (>80%). The antifungal activity of the majority of the selected LAB strains was lost after the neutralization treatment determining the acidic nature of the antifungal metabolites. Lactic, acetic and phenyllactic (PLA) acids were identified as being responsible for antifungal effect in the 10 cell-free supernatants (CFS) evaluated. Amongst the strains evaluated, only Lactobacillus fermentum CRL 251 produced fungus inhibitory peptide/s, smaller than 10 kDa, thermostable, active in the pH range of 4-7 and sensitive to trypsin. This is the first report on antifungal peptide/s produced by a L. fermentum strain.
机译：本研究的目的是评估从不同来源分离的乳酸菌（LAB）菌株抑制霉菌生长以及鉴定和表征抗真菌代谢物的潜力。从总共测试的91株LAB菌株中，选择了十种，因为它们具有很高的抑制作用（> 80％）。在确定抗真菌代谢物的酸性后，中和处理后，大多数所选LAB菌株的抗真菌活性丧失。在评估的10个无细胞上清液（CFS）中，鉴定出乳酸，乙酸和苯乳酸（PLA）负责抗真菌作用。在所评估的菌株中，仅发酵乳杆菌CRL 251产生真菌抑制肽/ s，小于10 kDa，是热稳定的，在4-7的pH范围内有活性并对胰蛋白酶敏感。这是关于发酵乳杆菌菌株产生的抗真菌肽的首次报道。

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