Journal ArticleDOI
Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives
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TLDR
This review summarizes the current knowledge on antifungal LAB, their bioactive metabolites, applications in food systems and interactions with their target fungi.Abstract:
Fungal spoilage of foods represents a major cause of concern for food manufacturers. The use of lactic acid bacteria (LAB) to alleviate fungal decay of foods and feeds is a promising solution. The study and application of antifungal LAB has received a surge of interest in recent years. Significant progress has been reported on the isolation and characterization of antimycotic compounds, which include various organic acids, cyclic dipeptides and fatty acids, while various food-based applications of these antifungal LAB have been described in literature. This review summarizes the current knowledge on antifungal LAB, their bioactive metabolites, applications in food systems and interactions with their target fungi.read more
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Fermented foods in a global age: East meets West
Jyoti Prakash Tamang,Paul D. Cotter,Akihito Endo,Nam Soo Han,Remco Kort,Shao-Quan Liu,Baltasar Mayo,Nieke Westerik,Robert W. Hutkins +8 more
TL;DR: Differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally, and the influence of geography and industrialization on fermented foods manufacture is considered.
Journal ArticleDOI
Antifungal Microbial Agents for Food Biopreservation—A Review
TL;DR: This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action, with a focus on the recent in situ studies and the constraints associated with the use of antIFungal microbial agents for foodBiopreservation.
Journal ArticleDOI
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products
Pasquale Russo,Mattia Pia Arena,Daniela Fiocco,Vittorio Capozzi,Djamel Drider,Giuseppe Spano +5 more
TL;DR: Results indicated that lactic acid was produced at high concentration during the growth phase, suggesting that this metabolic aptitude, associated with the low pH, contributed to explain the highlighted antifungal phenotype.
Journal ArticleDOI
Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review
TL;DR: This review provides the most recent updates on the ability of LAB to serve as antifungal and anti-mycotoxigenic agents against fungal growth and mycotoxin production.
Journal ArticleDOI
Unraveling Core Functional Microbiota in Traditional Solid-State Fermentation by High-Throughput Amplicons and Metatranscriptomics Sequencing
TL;DR: The functional shift from the genus Schizosaccharomyces to the genus Lactobacillus drives flavor component conversion from alcohol to acid and acid to lactic acid in Chinese Maotai-flavor liquor production.
References
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Journal ArticleDOI
Preservation and fermentation: past, present and future.
TL;DR: This review will mainly focus on the use of lactic acid bacteria (LAB) for food improvement, given their extensive application in a wide range of fermented foods and their tremendous potential for extension of shelf-life and improvement of safety of a variety of foods.
Journal ArticleDOI
Mass spectral molecular networking of living microbial colonies
Jeramie D. Watrous,Patrick J. Roach,Theodore Alexandrov,Theodore Alexandrov,Brandi S. Heath,Jane Y. Yang,Roland D. Kersten,Menno van der Voort,Kit Pogliano,Harald Gross,Jos M. Raaijmakers,Bradley S. Moore,Julia Laskin,Nuno Bandeira,Pieter C. Dorrestein +14 more
TL;DR: The platform presented here provides a significant advancement in the ability to understand the spatiotemporal dynamics of metabolite production in live microbial colonies and communities.
Journal ArticleDOI
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
Paola Lavermicocca,Francesca Valerio,Antonio Evidente,Silvia Lazzaroni,Aldo Corsetti,Marco Gobbetti +5 more
TL;DR: Novel antifungal compounds such as phenyllactic and 4-hydroxy-phenyllactic acids were identified in the culture filtrate of L. plantarum 21B, which showed high antimold activity and Phenyllactic acid was contained at the highest concentration in the bacterial culture Filtrate and had the highest activity.