Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products

International Journal of Food Microbiology

Volumn 146, Issue 3, 2011, Pages 276-283

  Ryan, Liam A M ^a,b   Zannini, Emanuele ^a   Dal Bello, Fabio ^a   Pawlowska, Agata ^a   Koehler, Peter ^b   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Antifungal compounds; Bread; Food biopreservatives; Lactobacillus amylovorus

Indexed keywords

2 METHYLCINNAMIC ACID; 3 (4 HYDROXYPHENYL)LACTIC ACID; 3 PHENYLLACTIC ACID; 3 PHENYLPROPANOIC ACID; ANTIFUNGAL AGENT; CARBOXYLIC ACID; CYTIDINE; DECANOATE SODIUM; DEOXYCYTIDINE; DIPEPTIDE; FOOD PRESERVATIVE; GLUCURONIC ACID; PARA COUMARIC ACID; SALICYLIC ACID; UNCLASSIFIED DRUG;

ANTIFUNGAL ACTIVITY; ARTICLE; ASPERGILLUS FUMIGATUS; BREAD; FLOW KINETICS; FOOD TEXTURE; FUNGUS GROWTH; FUSARIUM CULMORUM; LACTOBACILLUS AMYLOVORUS; MINIMUM INHIBITORY CONCENTRATION; MOLECULAR WEIGHT; NONHUMAN; PENICILLIUM EXPANSUM; PENICILLIUM ROQUEFORTI; WHEAT;

ANTIFUNGAL AGENTS; BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PRESERVATION; FUNGI; LACTOBACILLUS ACIDOPHILUS; MICROBIAL SENSITIVITY TESTS; PROPIONIC ACIDS;

ASPERGILLUS FUMIGATUS; ASPERGILLUS NIGER; FUNGI; FUSARIUM CULMORUM; LACTOBACILLUS AMYLOVORUS; PENICILLIUM EXPANSUM; PENICILLIUM ROQUEFORTII; TRITICUM AESTIVUM;

EID: 79954606755     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.02.036     Document Type: Article

References (48)

1. Anonymous. 1995. European Directive No. 95/2/EC of European Parliment and Concil of European Community. Food additives other than colours and sweeteners. In: Council, E.P.a., (Ed.). 53.
2. Arbeitsgemeinschaft Getreideforschung E.V. Standard-Methoden für Getreide, Mehl und Brot. 7. Uberarbeitete und erweiterte Auflage 1994, Verlag Moritz Schäfer, Detmold, Germany, AGF. Seventh ed.
3. Arendt E.K., Dal Bello F., Ryan L. Increasing the shelf life of bakery and patisserie products by using the antifungal Lactobacillus amylovorus DSM 19280 vol. WO/2009/141427, Ireland. http://www.wipo.int/pctdb/en/wo.jspWO=2009141427.
4. Armero E., Collar C. Crumb firming kinetics of wheat breads with anti-staling additives. Journal of Cereal Science 1998, 28:165-174.
5. Báidez A.G., Gómez P., Del Río J.A., Ortuño A. Antifungal capacity of major phenolic compounds of Olea europaea L. against Phytophthora megasperma Drechsler and Cylindrocarpon destructans (Zinssm.) Scholten. Physiological and Molecular Plant Pathology 2006, 69:224-229.
6. Broberg A., Jacobsson K., Ström K., Schnürer J. Metabolite profiles of lactic acid bacteria in grass silage. Applied and Environmental Microbiology 2007, 73:5547-5552.
7. Casdagli T. The challenges ahead. Food Science and Technology Today 2000, 14:87-90.
8. Cheng S.-S., Liu J.-Y., Chang E.-H., Chang S.-T. Antifungal activity of cinnamaldehyde and eugenol congeners against wood-rot fungi. Bioresource Technology 2008, 99:5145-5149.
9. Clarke C., Schober T.J., Arendt E.K. Effect of single strain and traditional mixed strain starter cultures in rheological properties of wheat dough and bread quality. Cereal Chemistry 2002, 79:640-647.
10. Cobo Molinos A., Abriouel H., López R.L., Omar N.B., Valdivia E., Gálvez A. Enhanced bactericidal activity of enterocin AS-48 in combination with essential oils, natural bioactive compounds and chemical preservatives against Listeria monocytogenes in ready-to-eat salad. Food and Chemical Toxicology 2009, 47:2216-2223.
11. Corsetti A., Gobbetti M., Balestrieri F., Paoletti F., Russi L., Rossi J. Sourdough lactic acid bacteria effects on bread firmness and stalin. Journal of Food Science 1998, 63:347-351.
12. Corsetti A., Gobbetti M., De Marco B., Balestrieri F., Paoletti F., Russi L., Rossi J. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. Journal of Agricultural and Food Chemistry 2000, 48:3044-3051.
13. Crowley P., Schober T., Clarke C., Arendt E. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. European Food Research and Technology 2002, 214:489-496.
14. Dal Bello F., Clarke C.I., Ryan L.A.M., Ulmer H., Schober T.J., Ström K., Sjögren J., van Sinderen D., Schnürer J., Arendt E.K. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. Journal of Cereal Science 2007, 45:309-318.
15. Davidson P.M. Chemical preservatives and natural antimicrobial compounds. Food Microbiology: Fundamentals and Frontiers 2001, 593-627. ASM Press, Washington, DC, in. 2nd ed. M.P. Doyle, L.R.B., T.J. Montville (Eds.).
16. Gerez C.L., Torino M.I., Rollán G., Font de Valdez G. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control 2009, 20:144-148.
17. Gobbetti M., Corsetti A., Rossi J. Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer. World Journal of Microbiology and Biotechnology 1995, 11:625-630.
18. Gray J.A., Bemiller J.N. Bread staling: molecular basis and control. Comprehensive Reviews in Food Science and Food Safety 2003, 2:1-21.
19. Holden M.T.G., Chhabra S.R., de Nys R., Stead P., Bainton N.J., Hill P.J., Manefield M., Kumar N., Labatte M., England D., Rice S., Givskov M., Salmond G.P.C., Stewart G.S.A.B., Bycroft B.W., Kjelleberg S., Williams P. Quorum-sensing cross talk: isolation and chemical characterization of cyclic dipeptides from Pseudomonas aeruginosa and other gram-negative bacteria. Mol. Microbiol 1999, 33:1254-1266.
20. Huberman L., Gollop N., Mumcuoglu K.Y., Block C., Galun R. Antibacterial properties of whole body extracts and haemolymph of Lucilia sericata maggots. Journal of Wound Care 2007, 16:123-127.
21. Lavermicocca P., Valerio F., Evidente A., Lazzaroni S., Corsetti A., Gobbetti M. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Applied and Environmental Microbiology 2000, 66:4084-4090.
22. Lavermicocca P., Valerio F., Visconti A. Antifungal activity of phenyllactic acid against molds isolated from bakery products. Applied and Environmental Microbiology 2003, 69:634-640.
23. Lee J.-H., Shim J.S., Lee J.S., Kim M.-K., Chung M.-S., Kim K.H. Pectin-like acidic polysaccharide from Panax ginseng with selective antiadhesive activity against pathogenic bacteria. Carbohydrate Research 2006, 341:1154-1163.
24. Legan J.D. Mould spoilage of bread: the problem and some solutions. International Biodeterioration & Biodegradation 1993, 32:33-53.
25. Liljeberg H.G.M., Lönner C.H., Björck I.M.E. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. Journal of Nutrition 1995, 125:1503-1511.
26. Lonr E.S., Petrovi S.E., MalbaR.V., Verac R.M. Biosynthesis of glucuronic acid by means of tea fungus. Food/ Nahrung 2000, 44:138-139.
27. MacFabe D.F., Cain D.P., Rodriguez-Capote K., Franklin A.E., Hoffman J.E., Boon F., Taylor A.R., Kavaliers M., Ossenkopp K.-P. Neurobiological effects of intraventricular propionic acid in rats: possible role of short chain fatty acids on the pathogenesis and characteristics of autism spectrum disorders. Behavioural Brain Research 2007, 176:149-169.
28. Magnusson J., Schnürer J. Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Applied and Environmental Microbiology 2001, 67:1-5.
29. Magnusson J., Ström K., Roos S., Sjögren J., Schnürer J. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiolical Letters 2003, 219:129-135.
30. Mandal S.K.S., Mandal N.C. Detection, isolation and partial characterization of antifungal compound(s) produced by Pediococcus acidilactici LAB 5. Natural Product Communications 2007, vol. 2:671-674.
31. Meroth C., Walter J., Hertel C., Brandt M.J., Hammes W.P. Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Applied and Environmental Microbiology 2003, 69:475-482.
32. Messens W., Neysens P., Vansieleghem W., Vanderhoeven Johan, De Vuyst Luc Modeling growth and bacteriocin production by Lactobacillus amylovorus dce 471 in response to temperature and ph values used for sourdough fermentations. Applied and Environmental Microbiology 2002, 68:1431-1435.
33. Nielsen P.V., de Boer E. Food preservatives against fungi. Introduction to Food- and Airborne Fungi 2000, 357-363. Centraal Bureau voor Schimmelcutures, Utrecht. R.A. Samson, J.C. Frisvad, O. Filtenborg (Eds.).
34. Nirenberg H. Untersuchungen über die morphologische Differenzierung in der Fusarium- Sektion Liseola. Mitteilungen aus der Biologischen Bundesanstalt für Land- und Forstwirtschaft. Berlin-Dahlem 1976, H169:1-117.
35. Prendergast P. From producerism to consumerism - the implications of change. Conference on Food Safety 1997, 15. The National Food Centre, Dublin. J.J. Sheridan, M.O.K.a.M.R. (Eds.).
36. Robijn G.W., Wienk H.L.J., Van Den Berg D.J.C., Haas H., Kamerling J.P., Vliegenthart J.F.G. Structural studies of the exopolysaccharide produced by Lactobacillus paracasei 34-1. Carbohydrate Research 1996, 285:129-139.
37. Rodríguez-Carvajal M.A., Ignacio Sánchez J., Campelo A.B., Martínez B., Rodríguez A., Gil-Serrano A.M. Structure of the high-molecular weight exopolysaccharide isolated from Lactobacillus pentosus LPS26. Carbohydrate Research 2008, 343:3066-3070.
38. Ryan L.A.M., Dal Bello F., Arendt E.K. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. International Journal of Food Microbiology 2008, 125:274-278.
39. Ryan L.A.M., Bello F.D., Czerny M., Koehler P., Arendt E.K. Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 2009, 57:1060-1064.
40. Ryan L.A.M., Dal Bello F., Arendt E.K., Koehler P. Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread. Journal of Agricultural and Food Chemistry 2009, 57:9563-9568.
41. Schnürer J., Magnusson J. Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science & Technology 2005, 16:70-78.
42. Seong I. Antifungal activity of the extract from Paeonia japonica against Candida albicans. Korean Journal of Medical Mycology 2006, 11:19-26.
43. Sievert D., Hoseney R.C., Delcour J.A. Bread and Other Baked Products 2000, Wiley-VCH Verlag GmbH & Co, KGaA.
44. Spicher G. The identification of sources and routes of mould contamination of bread in large bakeries. Zentralblatt fur Bakteriologie, Parasitenkunde, Infektionskrankheiten und Hygiene, Abt. I 1980, Vol. 170B:508-528.
45. Stierle A.C., Cardellina J.H., Singleton F.L. A marine Micrococcus produces metabolites ascribed to the sponge Tedania ignis. Experientia 1988, 44:1021.
46. Ström K., Sjörgren J., Broberg A., 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 2002, 68:4322-4327.
47. Thiele C., Ganzle M.G., Vogel R.F. Contribution of sourdough lactobacilli, yeast and cereal enzymes to the generation of amino acids in dough relevant for bread flavour. Cereal Chemistry 2002, 79:45-51.
48. Zannini E., Garofalo C., Aquilanti L., Santarelli S., Silvestri G., Clementi F. Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour. Food Microbiology 2009, 26:744-753.