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In vitro antifungal activity of lactic acid bacteria low molecular peptides against spoilage fungi of bakery products

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dc.FundingDetailsUniversiti Putra Malaysia
dc.FundingDetailsFunding information This research was supported by the Faculty of Food Science and Technology, Universiti Putra Malaysia.
dc.citedby3
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorMuhialdin B.J.
dc.contributor.authorHassan Z.
dc.contributor.authorSaari N.
dc.date.accessioned2024-05-28T08:27:10Z
dc.date.available2024-05-28T08:27:10Z
dc.date.issued2018
dc.description.abstractBio-preservation, a promising preservation method that involves the use of “friendly” microorganisms such as lactic acid bacteria, has recently become a topic of considerable interest. In the present study, 16 lactic acid bacteria isolates were evaluated for antifungal activity against six fungi commonly associated with bread spoilage. The antifungal compounds were heat stable at 121 °C, and only four isolates, DU15, IT10, TE10, and IS10, showed partial loss of activity when supernatants were treated with proteolytic enzymes. The four isolates showed high inhibition activity at pH 3 and were identified using 16S rDNA sequencing as belonging to Leuconostoc mesenteroides DU15, Lactobacillus plantarum TE10, Lactobacillus plantarum IT10, and Lactobacillus plantarum IS10. The minimum germination inhibitions were 30 mg, 50 mg, 40 mg, and 50 mg for TE10, IT10, DU15, and IS10 respectively. The optimum conditions for the strains to produce antifungal compounds were 37 °C for 48 h for IT10, IS10, and TE10, and 30 °C for 24 h for DU15. Antifungal activity was increased threefold when supernatants were filtered using 10 KDa membranes. These findings demonstrate the potential of using lactic acid bacteria antifungal peptides as natural preservatives in bakery products to control the growth of spoilage fungi.
dc.description.natureArticle in Press
dc.identifier.doi10.1007/s13213-018-1363-x
dc.identifier.epage567
dc.identifier.issn15904261
dc.identifier.issue9
dc.identifier.scopus2-s2.0-85051702083
dc.identifier.spage557
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85051702083&doi=10.1007%2fs13213-018-1363-x&partnerID=40&md5=4e412abb9d4a2a0ba0208c0df0e4f28a
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/8781
dc.identifier.volume68
dc.languageEnglish
dc.language.isoen_US
dc.publisherSpringer Verlag
dc.publisherSpringer Verlagen_US
dc.relation.ispartofAnnals of Microbiology
dc.sourceScopus
dc.subjectAntifungal peptide
dc.subjectAntimicrobial proteins
dc.subjectFood bio-preservation
dc.subjectLAB
dc.subjectShelf life
dc.titleIn vitro antifungal activity of lactic acid bacteria low molecular peptides against spoilage fungi of bakery products
dc.typeArticle in Press
dc.typeArticle in Pressen_US
dspace.entity.typePublication

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