Lactic acid bacteria - Potential for control of mould growth and mycotoxins: A review

Food Control

Volumn 21, Issue 4, 2010, Pages 370-380

  Dalie D K D ^a   Deschamps, A M ^b   Richard Forget, F ^a  

^a CEMAGREF   (France)

^b UNIVERSITÉ DE BORDEAUX   (France)

Author keywords

Lactic acid bacteria; Mould; Mycotoxin

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 71549134311     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.07.011     Document Type: Review

References (86)

1. Angelova M.B., Pashova S.B., Spasova B.K., Vassilev S.V., and Slokoska L.S. Oxidative stress response of filamentous fungi induced by hydrogen peroxide and paraquat. Mycological Research 109 (2005) 150-158
2. Axelsson, L. (1990). Lactobacillus reuteri a member of the gut bacterial flora. Ph.D. Thesis, Swedish University of Agricultural Sciences, Uppsala, Sweden.
3. Baptista A.S., Horii J., Calori-Domingues M.A., da Gloria E.M., Salgado J.M., Vizioli M.R., et al. The capacity of mano-oligosaccharides thermolysed yeast and active yeast to attenuate aflatoxicosis. World Journal of Microbiology and Biotechnology 20 (2004) 475-481
4. Batish V.K., Lal R., and Grover S. Screening lactic acid starter cultures for antifungal activity. Journal of Cultured and Dairy Products 24 (1989) 21-25
5. Batish V.K., Lal R., and Grover S. Effect of nutritional factors on the production of antifungal substance by Lactococcus lactis biovar. Diacetylactis. Australian Journal of Dairy Technology 45 (1990) 74-76
6. Batish V.K., Roy U., Lal R., and Grover S. Antifungal attributes of lactic acid bacteria - A review. Critical Reviews in Biotechnology 17 (1997) 2009-2225
7. Broberg A., Jacobsson K., Ström K., and Schnürer J. Metabolite profiles of lactic acid bacteria in grass silage. Applied and Environmental Microbiology 73 (2007) 5547-5552
8. 1 by lactic acid bacteria and Saccharomyces cerevisiae: A theoretical model. Journal of Food Protection 70 (2006) 2148-2154
9. Carr F.J., Chill D., and Maida N. The lactic acid bacteria: A literature survey. Critical Reviews in Microbiology 28 (2002) 281-370
10. Castella G., Ostenfeld Larsen T., Cabanes J., Schmidt H., Alboresi A., Niessen L., et al. Molecular characterization of ochratoxin A producing strains of the genus Penicillium. Systematic and Applied Microbiology 25 (2002) 74-83
11. Chung T.C., Axelsson L., Lindgren S.E., and Dobrogosz W.J. In vitro studies on reuterin synthesis by Lactobacillus reuteri. Microbial Ecology and Health and Disease 2 (1989) 137-144
12. Claisse O., and Lonvaud-Funel A. Assimilation of glycerol by a strain of Lactobacillus collinoides isolated from cider. Food Microbiology 17 (2000) 513-519
13. Coallier-Ascah J., and Idziak E. Interaction between Streptococcus lactis and Aspergillus flavus on production of aflatoxin. Applied and Environmental Microbiology 49 (1985) 163-167
14. Corsetti A., Gobetti 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
15. Davidson M.P. Chemical preservatives and natural antimicrobial compounds. In: Doyle M.P., Beuchat L.R., and Montville I.J. (Eds). Food microbiology: Fundamentals and frontiers (2001), ASM press, Washington 385-392
16. Del Prete V., Rodriguez H., Carrascosa A.V., de las Rivas B., Garcia-Moruno E., and Munoz R. In vitro removal of ochratoxin A by wine lactic acid bacteria. Journal of Food Protection 70 (2007) 2155-2160
17. Dobrogosz W., Casas I., and Karlsson M. Lactobacillus reuteri and enterimicrobita. Microbial Ecology and Health and Disease 8 (1989) 124-131
18. Earnshaw R.G. The antimicrobial action of lactic acid bacteria: Natural food preservation systems. In: Wood B.J.B. (Ed). The lactic acid bacteria in health and disease (1992), Elsevier, New York 211-232
19. Effat, B. A. (2000). Antifungal substances from some lactic acid bacteria and proprionibacteria for use as food preservatives. In B. A. Effat, G. A. Ibrahim, N. F. Tawfik, & O. M. Sharaf (Eds.), Comparison of antifungal activity of metabolites from Lactobacillus rhamnosus, Pediococcus acidilactici and propionibacterium thoenii. Egyptian Journal of Dairy Sciences (pp. 251-262).
20. Effat B.A., Ibrahim G.A., Tawfik N.F., and Sharaf O.M. Comparison of antifungal activity of metabolites from Lactobacillus rhamnosus, Pediococcus acidilactici and Propionibacterium thoenii. Egyptian Journal of Dairy Sciences 29 (2001) 251-262
21. Eklund T. Organic acid and esters. In: Gould G.W. (Ed). Mechanisms of action of food preservation procedure (1989), Elsevier, New York 161-200
22. El-Nezami H.S., Chrevatidis A., Auriola S., Salminen S., and Mykkänen H. Removal of common Fusarium toxins in vitro by strains of Lactobacillus and Propionibacterium. Food Additives and Contaminants 19 (2002) 680-686
23. El-Nezami H., Haskard C., Salminen E., Mykkänen H., Ahokas J., and Salminen S. Lactic acid bacteria and bifidobacteria reduce dietary exposure to aflatoxins. British Journal of Nutrition 88 (2002) S119-S120
24. El-Nezami H.S., Kankaanpää P., Salminen S., and Ahokas J. Physiochemical alterations enhance the ability of dairy strains of lactic acid bacteria to remove aflatoxin from contaminated media. Journal of Food Protection 61 (1998) 446-448
25. El-Nezami H.S., Polychronaki N., Lee Y.K., Haskard C., Juvonen R., Salminen S., et al. Chemical moieties and interactions involved in the binding of zearalenone to the surface of Lactobacillus rhamnosus strains GG. Journal of Agricultural and Food Chemistry 52 (2004) 4577-4581
26. El-Nezami H.S., Polychronaki N., Salminen S., and Mykkänen H. Binding rather metabolism may explain the interaction of two food-grade Lactobacillus strains with zearalenone and its derivative α-zearalenol. Applied and Environmental Microbiology 68 (2002) 3545-3549
27. El-Ziney, M. (1998). Antimicrobial activity of lactic acid bacteria metabolites: The role of lactic acid enterocin 5701 and reuterin. Ph.D. Thesis, University of Gent (pp. 3-23).
28. 1 binding capacity of autochthonous strains of lactic acid bacteria. Journal of Food Protection 72 (2009) 189-192
29. Florianowicz T. Antifungal activity of some microorganisms against Penicillium expansum. European Food Research and Technology 212 (2001) 282-286
30. Fuchs S., Sontag G., Stidl R., Ehrlich V., Kundi M., and Knasmüller S. Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria. Food and Chemical Toxicology 46 (2008) 1398-1407
31. Geisen R. Molecular monitoring of environmental conditions influencing the induction of ochratoxin A biosynthesis genes in Penicillium nordicum. Molecular Nutrition and Food Research 48 (2004) 532-540
32. Gerez L.C., Torino I.M., Rollan G., and de Valdez F.G. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control 20 (2009) 144-148
33. Gild-Ad N.L., and Mayer A.M. Evidence for rapid breakdown of hydrogen peroxide by Botrytis cinerea. FEMS Microbiology Letters 176 (1999) 455-461
34. Gourama, H. (1991). Growth and aflatoxin production of Aspergillus flavus in the presence Lactobacillus species. Ph.D. Dissertation, University of Nebraska-Lincoln.
35. Gourama H. Inhibition of growth and mycotoxin production of Penicillium by Lactobacillus species. Lebensmittel-Wissenchaft und-Technologie 30 (1997) 279-283
36. Gourama H., and Bullerman L.B. Inhibition of growth and aflatoxin production of Aspergillus flavus by Lactobacillus species. Journal of Food Protection 58 (1995) 1249-1256
37. Gourama H., and Bullerman L.B. Anti-aflatoxigenic activity of Lactobacillus casei pseudoplantarum. International Journal of Food Microbiology 34 (1997) 131-143
38. Gratz S., Mykkänen H., Ouwehand A.C., Juvonen R., Salminen S., and El-Nezami H. Intestinal mucus alters the ability of probiotic bacteria to bind aflatoxin B1 in vitro. Applied and Environmental Microbiology 70 (2004) 6306-6308
39. Haskard C., Binnion C., and Ahokas J. Factors affecting the sequestration of aflatoxin by Lactobacillus rhamnosus strain GG. Chemico-Biological Interactions 128 (2000) 39-49
40. 1 by lactic acid bacteria. Applied and Environmental Microbiology 67 (2001) 3086-3091
41. 1by probiotic strains: Binding capacity and localization. Revue de Medecine Veterinaire 149 (1998) 571
42. Hassan Y.I., and Bullerman L. Antifungal activity of Lactobacillus paracasei ssp tolerans isolated from a sourdough bread culture. International Journal of Food Microbiology 121 (2008) 112-115
43. Kabara J., and Eklund T. Organic acid and esters. In: Russel N.J., and Gould G.W. (Eds). Food preservatives (1991), Blackie, London 44-71
44. Kandler O. Carbohydrate metabolism in lactic acid bacteria. Antoine van Leuwenhoek 49 (1983) 202-224
45. Kankaanpää P., Tuomola E., El-Nezami H., Ahokas J., and Salminen S.J. Binding of aflatoxin B1 alters the adhesion properties of Lactobacillus rhamnosus strain GG in Caco-2 model. Journal of Food Protection 63 (2000) 412-414
46. Karunaratne A., Wezenberg E., and Bullerman L.B. Inhibition of mold growth and aflatoxin production by Lactobacillus spp. Journal of Food Protection 53 (1990) 230-236
47. Klaenhammer T.R. Genetics of bacteriocin produced by lactic acid bacteria. FEMS Microbiology Reviews 12 (1993) 39-85
48. 1 to cell wall components of Lactobacillus rhamnosus strain GG. Food Additives and Contaminants 21 (2004) 158-164
49. Laitila A., Alakomi H.L., Raaska L., Mattila-Sandholm T., and Haikara A. Antifungal activities of two Lactobacillus plantarum strains against Fusarium moulds in vitro and in malting of barley. Journal of Applied Microbiology 93 (2002) 566-576
50. Lavermicocca P., Valerio F., Evidente A., Lazzaroni S., Corsetti A., and Gobetti M. Purification and characterization of novel antifungal compounds from sourdough Lactobacillus plantarum strain 21 B. Applied and Environmental Microbiology 66 (2000) 4084-4090
51. Lavermicocca P., Valerio F., and Visconti A. Antifungal activity of phenyllactic acid against molds isolated from bakery products. Applied and Environmental Microbiology 69 (2003) 634-640
52. Lee Y.K., El-Nezami H., Haskard C.A., Gratz S., Puong K.Y., Salminen S., et al. Kinetics of adsorption and desorption of aflatoxin B1 by viable and nonviable bacteria. Journal of Food Protection 66 (2003) 426-430
53. Legan J.D. Mould spoilage of bread: the problem and some solutions. International Biodeterioration and Biodegradation 32 (1993) 33-53
54. Lindgren S., and Dobrogosz W. Antagonistic activities of lactic acid bacteria in food and feed fermentations. FEMS Microbiology Review 87 (1990) 149-163
55. Luchese R.H., and Harrigan W.F. Growth of and aflatoxin production by Aspergillus parasiticus when in the presence of either Lactococcus lactis or lactic acid and at different initial pH values. Journal of Applied Bacteriology 69 (1990) 512-519
56. Magnusson, J. (2003). Antifungal activity of lactic acid bacteria. Ph.D. Thesis, Agraria 397, Swedish University of Agricultural Sciences, Uppsala, Sweden.
57. Magnusson J., and Schnürer J. Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Applied and Environmental Microbiology 67 (2001) 1-5
58. Magnusson J., Ström K., Roos S., Sjögren J., and Schnürer J. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiology Letters 219 (2003) 129-135
59. Mandal V., Sen S.K., and Mandal N.C. Detection, isolation and partial characterization of antifungal compound(s) produced by Pediococcus acidilactici LAB 5. Natural Product Communications 2 (2007) 671-674
60. Mäyrä-Mäkinen, A. K., Kristianinkatu, A., & Suomalainen, T. V. (1994). A novel microorganism strain, bacterial preparations comprising said strain, and use of said strain preparations for the controlling of yeasts and moulds. European Patent Application, 0, 576, 780, A2.
61. Niderkorn, V. (2007). Activites de biotransformation et de séquestration des fusariotoxines chez les bactéries fermentaires pour la détoxification des ensilages de maïs. Thèse de Doctorat, Université Blaise Pascal, Clermont-Ferrand-Theix, France.
62. Niderkorn V., Boudra H., and Morgavi D.P. Binding of Fusarium mycotoxins by fermentative bacteria in vitro. Applied and Environmental Microbiology 101 (2006) 849-856
63. Niderkorn V., Morgavi D.P., Aboab B., Lemaire M., and Boudra H. Cell wall component and mycotoxin moieties involved in the binding of fumonisin B1 and B2 by lactic acid bacteria. Journal of Applied Microbiology 106 (2009) 977-985
64. Nielsen P.V., and de Boer E. Food preservatives against fungi. In: Samson R.A., Hoekstra E.S., Frisvad J.C., and Filtenborg O. (Eds). Introduction to food-and airborne fungi (2000), Centraal Bureau voor Schimmelcutures, Utrecht 357-363
65. Niku-Paavola M.L., Laitila A., Mattila-Sandholm T., and Haikara A. New types of antimicrobial compound produced by Lactobacillus plantarum. Journal of Applied Microbiology 86 (1999) 29-35
66. Piard J.C., and Desmazeaud M. Inhibition factors produced by lactic acid bacteria: Oxygen metabolites and catabolism end-products. Lait 71 (1991) 525-541
67. Piotrowska M., and Zakowska Z. The limitation of ochratoxin A by lactic acid bacteria strains. Polish Journal of Microbiology 54 (2005) 279-286
68. Ponts N., Pinson-Gadais L., Verdal-Bonnin M.N., Barreau C., and Richard-Forget F. Accumulation of deoxynivalenol and its 15-acetylated form is significantly modulated by oxidative stress in liquid cultures of Fusarium graminearum. FEMS Microbiology Letters 258 (2006) 102-107
69. Rajendran R., and Ohta Y. Binding of heterocyclic amines by lactic acid bacteria from miso, a fermented Japanese food. Canadian Journal of Microbiology 44 (1998) 109-115
70. Reddy N.S., and Ranganathan B. Nutritional factors affecting growth and production of antimicrobial substance by Streptococcus lactis diacetylactis S1-67-C. Journal of Food Protection 46 (1983) 514-517
71. Reddy N.S., and Ranganathan B. Effect of time, temperature and pH on the growth and production of antimicrobial substance by Streptococcus lactis ssp diacetylactis S1-67-C. Milchwissenshaft 40 (1985) 346-348
72. Rouse S., Harnett D., Vaughan A., and van Sinderen D. Lactic acid bacteria with potential to eliminate fungal spoilage in foods. Journal of Applied Microbiology 104 (2008) 915-923
73. Roy U., Batish V.K., Grover S., and Neelakantan S. Production of antifungal substance by Lactococcus lactis subsp. lactis CHD-28.3. International Journal of Food Microbiology 32 (1996) 27-34
74. Santin E., Paulilo A.C., Maiorka A., Nakaghi L.S.O., Macan M., and da Silva A.V.F. Evaluation of the efficiency of Saccharomyces cerevisiae cell wall to ameliorate the toxic effect of aflatoxin in broilers. International Journal of Poultry Science 2 (2003) 241-344
75. Sathe S.J., Nawani N.N., Dhakephalkar P.K., and Kapadnis B.P. Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables. Journal of Applied Microbiology 103 (2007) 2622-2628
76. Schnürer J., and Magnusson J. Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science and Technology 16 (2005) 70-78
77. Schütz H., and Radler F. Anaerobic reduction of glycerol to propanediol-1, 3 by Lactobacillus brevis and Lactobacillus buchneri. Systematic and Applied Microbiology 5 (1984) 169-178
78. 1 binding abilities of probiotic bacteria. Bioscience and Microflora 18 (1999) 43-48
79. Sjögren J., Magnusson J., Broberg A., Schnürer J., and kenne L. Antifungal 3-hydroxyl fatty acids from Lactobacillus plantarum MiLAB14. Applied and Environmental Microbiology 69 (2003) 7554-7557
80. Stiles J., Penkar S., Plockova N., Chumchalova J., and Bullerman L.B. Antifungal activity of sodium acetate and Lactobacillus rhamnosus. Journal of Food Protection 65 (2002) 1188-1191
81. Ström K., Schnürer J., and Melin P. Co-cultivation of antifungal Lactobacillus plantarum MiLAB 393 and Aspergillus nidulans, evaluation of effects on fungal growth and protein expression. FEMS Microbiology Letters 246 (2005) 119-124
82. Ström K., Sjögren J., Broberg A., and Schnürer 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 phenyllactic acid. Applied and Environmental Microbiology 68 (2002) 4322-4327
83. Suzuki I., Nomura M., and Morichi T. Isolation of lactic acid bacteria which suppress mold growth and show antifungal action. Milchwissenschaft 46 (1991) 635-639
84. Thyagaraja N., and Hosono A. Binding properties of lactic acid bacteria from Idly towards food-borne mutagens. Food and Chemical Toxicology 32 (1994) 805-809
85. Venturini M.E., Blanco D., and Oria R. In vitro antifungal activity of several compounds against Penicillium expansum. Journal of Food Protection 65 (2002) 934-939
86. Wiseman D.W., and Marth E.H. Growth and aflatoxin production by Aspergillus parasiticus when in the presence of Streptococcus lactis. Mycopathologia 73 (1981) 49-56