| Title: | Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds |
| Author(s): | Garnier L; Penland M; Thierry A; Maillard MB; Jardin J; Coton M; Leyva Salas M; Coton E; Valence F; Mounier J; |
| Address: | "Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France; STLO, INRAE, Agrocampus Ouest, 35000 Rennes, France. Electronic address: lucille.garnier@univ-brest.fr. Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France. Electronic address: marine.penland@univ-brest.fr. STLO, INRAE, Agrocampus Ouest, 35000 Rennes, France. Electronic address: anne.thierry@inrae.fr. STLO, INRAE, Agrocampus Ouest, 35000 Rennes, France. Electronic address: marie-bernadette.maillard@inrae.fr. STLO, INRAE, Agrocampus Ouest, 35000 Rennes, France. Electronic address: julien.jardin@inrae.fr. Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France. Electronic address: monika.coton@univ-brest.fr. Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France; STLO, INRAE, Agrocampus Ouest, 35000 Rennes, France. Electronic address: marcia.leyvasalas@univ-brest.fr. Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France. Electronic address: emmanuel.coton@univ-brest.fr. STLO, INRAE, Agrocampus Ouest, 35000 Rennes, France. Electronic address: florence.valence-bertel@inrae.fr. Univ Brest, Laboratoire Universitaire de Biodiversite et Ecologie Microbienne, F-29280 Plouzane, France. Electronic address: Jerome.mounier@univ-brest.fr" |
| DOI: | 10.1016/j.ijfoodmicro.2020.108574 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Fungi are commonly identified as the cause for dairy food spoilage. This can lead to substantial economic losses for the dairy industry as well as consumer dissatisfaction. In this context, biopreservation of fermented dairy products using lactic acid bacteria, propionibacteria and fungi capable of producing a large range of antifungal metabolites is of major interest. In a previous study, extensive screening was performed in vitro and in situ to select 3 dairy fermentates (derived from Acidipropionibacterium jensenii CIRM-BIA1774, Lactobacillus rhamnosus CIRM-BIA1952 and Mucor lanceolatus UBOCC-A-109193, respectively) with antifungal activity. The aim of the present study was to determine the main compounds responsible for this antifungal activity. Fifty-six known antifungal compounds as well as volatiles were targeted using different analytical methods (conventional LC and GC, GC-MS, LC-QToF). The most abundant antifungal compounds in P. jensenii-, L. rhamnosus- and M. lanceolatus-derived fermentates corresponded to propionic and acetic acids, lactic and acetic acids, and butyric acid, respectively. Many other antifungal compounds (organic acids, free fatty acids, volatile compounds) were identified but at lower levels. In addition, an untargeted approach using nano LC-MS/MS identified a 9-amino acid peptide derived from alpha(s2)-casein in the L. rhamnosus-derived fermentate. This peptide inhibited M. racemosus and R. mucilaginosa in vitro. This study provides new insights on the molecules involved in antifungal activities of food-grade microorganism fermentates which could be used as antifungal ingredients in the dairy industry" |
| Keywords: | Antifungal Agents/*analysis/chemistry/metabolism/pharmacology Bioreactors Cultured Milk Products/*analysis/microbiology Fermentation Food Microbiology Food Preservatives/*analysis/chemistry/metabolism/pharmacology Lacticaseibacillus rhamnosus/isolation &; |
| Notes: | "MedlineGarnier, Lucille Penland, Marine Thierry, Anne Maillard, Marie-Bernadette Jardin, Julien Coton, Monika Leyva Salas, Marcia Coton, Emmanuel Valence, Florence Mounier, Jerome eng Netherlands 2020/03/11 Int J Food Microbiol. 2020 Jun 2; 322:108574. doi: 10.1016/j.ijfoodmicro.2020.108574. Epub 2020 Feb 28" |
