Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt

Food Control

Volumn 34, Issue 2, 2013, Pages 675-680

  Li, Hongjuan ^a   Liu, Lu ^a   Zhang, Shuwen ^a   Uluko, Hankie ^a   Cui, Wenming ^a   Lv, Jiaping ^a  

^a INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Antifungal; Bioprotective culture; Lactobacillus casei; Yogurt

Indexed keywords

EID: 84880258165     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.06.023     Document Type: Article

References (29)

1. Belal Jamal M., Zaiton H. Screening of lactic acid bacteria for antifungal activity against Aspergillus oryzae. American Journal of Applied Sciences 2011, 8(5):447-451.
2. Bernardeau M., Vernoux J.P., Henri-Dubernet S., Gueguen M. Safety assessment of dairy microorganisms: the Lactobacillus genus. International Journal of Food Microbiology 2008, 126(3):278-285.
3. Brosnan B., Coffey A., Arendt E.K., Furey A. Rapid identification, by use of the LTQ Orbitrap hybrid FT mass spectrometer, of antifungal compounds produced by lactic acid bacteria. Analytical and Bioanalytical Chemistry 2012, 403(10):2983-2995.
4. Dalbello F., Clarke C., Ryan L., Ulmer H., Schober T., Strom K., et al. 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(3):309-318.
5. Dalie D.K.D., Deschamps A.M., Richard-Forget F. Lactic acid bacteria - potential for control of mould growth and mycotoxins: a review. Food Control 2010, 21(4):370-380.
6. Dave R.I., Shah N.P. Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal 1997, 7(1):31-41.
7. Delavenne E., Ismail R., Pawtowski A., Mounier J., Barbier G., Le Blay G. Assessment of lactobacilli strains as yogurt bioprotective cultures. Food Control 2013, 30(1):206-213.
8. Filtenborg O., Frisvad J., Thrane U. Moulds in food spoilage. International Journal of Food Microbiology 1996, 33:17.
9. Fleet G.H. Yeast in dairy products. Journal of Applied Bacteriology 1990, 68(3):199-212.
10. Gerez C., Torino M., Rollan G., Fontdevaldez G. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control 2009, 20(2):144-148.
11. 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(9):4084-4090.
12. Lavermicocca P., Valerio F., Visconti A. Antifungal activity of phenyllactic acid against molds isolated from bakery products. Applied and Environmental Microbiology 2003, 69(1):634-640.
13. Li H., Liu L., Zhang S., Cui W., Lv J. Identification of antifungal compounds produced by Lactobacillus casei AST18. Current Microbiology 2012, 65(2):156-161.
14. Li H., Liu L., Zhang S., Sun Z., Kong F., Lv J. Screening of antifungal lactic acid bacteria and the study of fermentation properties. China Dairy Industry 2011, 39(3):4-6.
15. Liu S.-Q., Tsao M. Biocontrol of dairy moulds by antagonistic dairy yeast Debaryomyces hansenii in yoghurt and cheese at elevated temperatures. Food Control 2009, 20(9):852-855.
16. Lowe D.P., Arendt E.K. The use and effects 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 2004, 110(3):163-180.
17. Magnusson J., Strom K., Roos S., Sjogren J., Schnurer J. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. Fems Microbiology Letters 2003, 219(1):129-135.
18. Mayoral M.B., Martin R., Sanz A., Hernandez P.E., Gonzalez I., Garcia T. Detection of Kluyveromyces marxianus and other spoilage yeasts in yoghurt using a PCR-culture technique. International Journal of Food Microbiology 2005, 105(1):27-34.
19. Ozturk B.A., Oner M.D. Production and evaluation of yogurt with concentrated grape juice. Journal of Food Science 1999, 64(3):530-532.
20. Penna A.L.B., Gurram S., Barbosa-Canovas G.V. Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures. Journal of Food Process Engineering 2006, 29(5):447-461.
21. Rouse S.,H.D., Vaughan A., van Sinderen D. Lactic acid bacteria with potential to eliminate fungal spoilage in foods. Journal of Applied Microbiology 2008, 915-923.
22. 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(3):274-278.
23. Salvador A., Fiszman S.M. Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage. Journal of Dairy Science 2004, 87(12):4033-4041.
24. Schnurer J., Magnusson J. Antifungal lactic acid bacteria as biopreservatives. Trends in Food Science & Technology 2005, 16(1-3):70-78.
25. Stiles M.E. Biopreservation by lactic acid bacteria. Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology 1996, 70(2-4):331-345.
26. Strom K., Sjogren J., Broberg A., 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 and Environmental Microbiology 2002, 68(9):4322-4327.
27. Wiseman D.W., Marth E.H. Growth and aflatoxin production by Aspergillus parasiticus when in the presence of Streptococcus lactis. Mycopathologia 1981, 73(1):49-56.
28. Wuhjideligen, Sudun, Miyamoto T. Screening and identification of lactic acid bacteria from airag for antifungal activity. Journal of Animal and Veterinary Advances 2011, 10(21):2751-2757.
29. Yang E.J., Chang H.C. Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi. International Journal of Food Microbiology 2010, 139(1-2):56-63.