Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture

International Journal of Food Microbiology

Volumn 121, Issue 1, 2008, Pages 112-115

  Hassan, Yousef I ^a   Bullerman, Lloyd B ^a  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

Antifungal activity; Fusarium species; Lactobacillus paracasei; Sourdough starters

Indexed keywords

AGAR;

ANTIFUNGAL ACTIVITY; ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATION; BREAD; COMPARATIVE STUDY; FUNGUS GROWTH; FUSARIUM GRAMINEARUM; FUSARIUM PROLIFERATUM; GENOTYPE; LACTOBACILLUS PARACASEI; MOULD; NONHUMAN; SCREENING;

ANTIBIOSIS; BREAD; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUSARIUM; GENOTYPE; LACTOBACILLUS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; RNA, RIBOSOMAL, 16S; SPECIES SPECIFICITY;

FUSARIUM; FUSARIUM PROLIFERATUM; GIBBERELLA ZEAE; LACTOBACILLUS PARACASEI;

EID: 37449029962     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.11.038     Document Type: Article

References (17)

1. Batish V.K., Roy U., Lal R., and Grover S. Antifungal attributes of lactic acid bacteria - a review. Critical Reviews in Biotechnology 17 (1997) 209-225
2. Bullerman L.B., Giesova M., Hassan Y., Deibert D., and Ryu D. Antifungal activity of sourdough bread cultures. In: Hocking A.D., Pitt J.I., Samson R.A., and Thrane U. (Eds). Advances in Food Mycology 571 (2006), Springer science and business media, New York 307-316 NY 10013
3. Cabo M.L., Braber A., and Koenraad M.F.J.P. Antifungal activity of several lactic acid bacteria: the role of acetic acid. Journal of Food Protection 65 (2002) 1309-1316
4. Corsetti A., Gobbetti M., Rossi J., and Damiani P. Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Applied Microbiology and Biotechnology 50 (1998) 253-256
5. Florianowicz T. Antifungal activity of some microorganisms against Penicillium expansum. European Food Research and Technology 212 (2001) 282-286
6. Gourama H., and Bullerman L.B. Anti-aflatoxigenic activity of Lactobacillus casei pseudoplantarum. International journal of Food Microbiology 34 (1997) 131-143
7. Kline L., and Sugihara T.F. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Applied Microbiology 21 (1971) 459-465
8. Lavermicocca P., Valerio F., and Visconti A. Antifungal activity of phenyllactic acid against molds isolated from bakery products. Applied Environmental Microbiology 69 (2003) 634-640
9. Lavermicocca P., Valerio F., Evidente A., Lazzaroni S., Corsetti A., and Gobbetti M. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum Strain 21B. Applied and Environmental Microbiology 66 (2000) 4084-4090
10. Lowe D., and Arendt E. The use and effect of lactic acid bacteria in malting and brewing with their relationships to antifungal activity, mycotoxins and gushing: a review. Journal of the Institute of Brewing 110 (2004) 163-180
11. Magnusson J., and Schnurer J. Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Applied and Environmental Microbiology 67 (2001) 1-5
12. Meroth B., Walter J., Hertel C., and Brandt M. Monitoring the bacterial poupulation dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Applied and Environmental Microbiology 69 (2003) 475-482
13. Niku-Paavola M.L., Laitila A., Mattila-Sandholm T., and Haikara A. New types of antimicrobial compounds produced by Lactobacillus plantarum. Journal of Applied Microbiology 86 (1999) 29-35
14. Okkers D.J., Silvester L.M.T., Joubert M., and Odendaal H.J. Characterization of pentocin TV35b, a bacteriocin-like peptide isolated from Lactobacillus pentosus with a fungistatic effect on Candida albicans. Journal of Applied Microbiology 87 (1999) 726-734
15. Roy U., Batish V.K., Grover S., and Neelakantan S. Production of antifungal substance by Lactococcus lactis subsp. lactis CHD-28.3. Food Microbiology 32 (1996) 27-34
16. Strom K., Sjogren J., Broberg A., and Schnurer J. Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo(l-Phe-l-Pro) and cyclo(l-Phe-trans-4-OH-l-Pro) and 3-phenyllactic acid. Applied Environmental Microbiology 68 (2002) 4322-4327
17. Ward L.J., and Timmins M.J. Differentiation of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus by polymerase chain reaction. Letters in applied microbiology 29 (1999) 90-92