| Title: | Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains |
| Author(s): | Rouxel M; Barthe M; Marchand P; Juin C; Mondamert L; Berges T; Blanc P; Verdon J; Berjeaud JM; Aucher W; |
| Address: | "Universite de Poitiers, Laboratoire Ecologie and Biologie des Interactions, UMR CNRS 7267, Bat B37, 1 rue Georges Bonnet, 86073 Poitiers Cedex 9, France; Bioprox, 6 rue Barbes, 92532 Levallois-Perret, France. Electronic address: meg.rouxel@univ-poitiers.fr. Universite de Poitiers, Laboratoire Ecologie and Biologie des Interactions, UMR CNRS 7267, Bat B37, 1 rue Georges Bonnet, 86073 Poitiers Cedex 9, France. Electronic address: manon.barthe@etudiant.univ-rennes1.fr. Bioprox, 6 rue Barbes, 92532 Levallois-Perret, France. Electronic address: p.marchand@bioprox.com. Universite de Poitiers, Laboratoire Ecologie and Biologie des Interactions, UMR CNRS 7267, Bat B37, 1 rue Georges Bonnet, 86073 Poitiers Cedex 9, France. Electronic address: camille.juin@univ-poitiers.fr. Universite de Poitiers, UMR CNRS 7285 IC2MP, Department of Water and Geochemistry, ENSIP, 1 Rue Marcel Dore, TSA 41105, 86073 Poitiers Cedex, France. Electronic address: leslie.mondamert@univ-poitiers.fr. Universite de Poitiers, Signalisation et Transports Ioniques Membranaires, CNRS ERL 7368, Bat B31, 1 rue Georges Bonnet, 86073 Poitiers Cedex 9, France. Electronic address: thierry.berges@univ-poitiers.fr. Bioprox, 6 rue Barbes, 92532 Levallois-Perret, France. Electronic address: p.blanc@bioprox.com. Universite de Poitiers, Laboratoire Ecologie and Biologie des Interactions, UMR CNRS 7267, Bat B37, 1 rue Georges Bonnet, 86073 Poitiers Cedex 9, France. Electronic address: julien.verdon@univ-poitiers.fr. Universite de Poitiers, Laboratoire Ecologie and Biologie des Interactions, UMR CNRS 7267, Bat B37, 1 rue Georges Bonnet, 86073 Poitiers Cedex 9, France. Electronic address: jean-marc.berjeaud@univ-poitiers.fr. Universite de Poitiers, Laboratoire Ecologie and Biologie des Interactions, UMR CNRS 7267, Bat B37, 1 rue Georges Bonnet, 86073 Poitiers Cedex 9, France. Electronic address: willy.aucher@univ-poitiers.fr" |
| DOI: | 10.1016/j.ijfoodmicro.2020.108798 |
| ISSN/ISBN: | 1879-3460 (Electronic) 0168-1605 (Linking) |
| Abstract: | "Biopreservation of dairy products by acid lactic bacteria appears as a promising alternative to either replace or reduce the use of chemical preservatives. This study aimed at the identification of bacteria preventing fungal spoilers growth in dairy products, and, at the understanding of their antifungal activity. First, antifungal activity of eighteen Lactobacillus strains was tested against five molds and four yeasts leading to selection of L. casei 7006 which had an activity against seven fungal targets. Then, challenge tests against C. lusistaniae 3668 in a cheese-mimicking matrix have been performed demonstrating that this strain was able to reduce strongly this yeast growth after 14 and 21 days storages at 7 degrees C. Antifungal compounds produced in cheese-mimicking matrix containing L. casei 7006 strain were quantified, then compared to the one prepared with an inactive strain (L. casei 6960) or without Lactobacillus strain. Three compounds were differently produced between cheeses with or without Lactobacillus strain after 21 days at 7 degrees C: lactic acid, benzoic acid and diacetyl. However, lactic acid concentrations were similar between the three cheeses after 14 days at 7 degrees C, but an antifungal activity was only associated to L. casei 7006 presence. Benzoic acid concentrations between cheese with L. casei 7006 and negative control L. casei 6960 were also the same. Among the antifungal molecules retrieved from these analyses, diacetyl was the most significantly overproduced in cheese containing L. casei 7006, thus this volatile was associated to the antifungal activity of this strain" |
| Keywords: | Antibiosis/*physiology Antifungal Agents/analysis Benzoic Acid/analysis Cheese/*microbiology Diacetyl/analysis Food Microbiology Food Preservatives/*analysis Lactic Acid/analysis Lactobacillus/classification/growth & development/*metabolism Yeasts Biopres; |
| Notes: | "MedlineRouxel, Meg Barthe, Manon Marchand, Pierre Juin, Camille Mondamert, Leslie Berges, Thierry Blanc, Philippe Verdon, Julien Berjeaud, Jean-Marc Aucher, Willy eng Netherlands 2020/08/11 Int J Food Microbiol. 2020 Nov 16; 333:108798. doi: 10.1016/j.ijfoodmicro.2020.108798. Epub 2020 Jul 28" |
