Production of proteinaceous antifungal substances fromLactobacillus plantarumALAC-4 isolated from Inner Mongolian traditional fermented dairy food

Fusarium biocontrol: antagonism and mycotoxin elimination by lactic acid bacteria

Mycotoxins produced by Fusarium species are secondary metabolites with low molecular weight formed by filamentous fungi generally resistant to different environmental factors and, therefore, undergo slow degradation. Contamination by Fusarium mycotoxins in cereals and millets is the foremost quality challenge the food and feed industry faces across the globe. Several types of chemical preservatives are employed in the mitigation process of these mycotoxins, and they help in long-term storage; however, chemical preservatives can be used only to some extent, so the complete elimination of toxins from foods is still a herculean task. The growing demand for green-labeled food drives to evade the use of chemicals in the production processes is getting much demand. Thus, the biocontrol of food toxins is important in the developing food sector. Fusarium mycotoxins are world-spread contaminants naturally occurring in commodities, food, and feed. The major mycotoxins Fusarium species produce are deoxynivalenol, fumonisins, zearalenone, and T2/HT2 toxins. Lactic acid bacteria (LAB), generally regarded as safe (GRAS), is a well-explored bacterial community in food preparations and preservation for ages. Recent research suggests that LAB are the best choice for extenuating Fusarium mycotoxins. Apart from Fusarium mycotoxins, this review focuses on the latest studies on the mechanisms of how LAB effectively detoxify and remove these mycotoxins through their various bioactive molecules and background information of these molecules.

Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products - A Review

Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause public health concern due to the potential production of mycotoxin. Good hygiene practices are necessary to prevent contamination, but contamination may nevertheless occur at the production site and, not least, at the site of the consumer. In recent years, there has been a growing interest from consumers for "clean label" food products, which are natural, less-processed, and free of added, chemical preservatives, and a wish for shelf lives of considerable length in order to minimize food waste. This has sparked an interest in using lactic acid bacteria (LAB) or their metabolites as biopreservatives as a way to limit the growth of spoilage organisms in dairy products. A range of compounds produced by LAB with potential antifungal activity have been described as contributing factors to the inhibitory effect of LAB. More recently, growth inhibition effects caused by specific competitive exclusion have been elucidated. It has also become clear that the sensitivity toward both individual antifungal compounds and competition mechanisms differ among molds. In this review, the main spoilage molds encountered in dairy products are introduced, and an overview of the antifungal activity of LAB against different spoilage molds is presented including the main antifungal compounds derived from LAB cultures and the sensitivity of the spoilage molds observed toward these compounds. The recent findings of the role of competitive exclusion with emphasis on manganese depletion and the possible implications of this for biopreservation are described. Finally, some of the knowledge gaps, future challenges, and trends in the application of LAB biopreservation in dairy products are discussed.

Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms

Fungal contamination of food, which causes large economic losses and public health problems, is a global concern. Chemical methods are typically used in the food industry to inhibit the growth of spoilage fungus, but there are several drawbacks of chemical methods. Thus, the development of consumer-friendly and ecologically sustainable biological preservation technology has become a hot spot in food research. As a natural biological control agent, lactic acid bacteria (LAB) is a good choice in food preservation due to its antifungal properties. In order to screen and identify new antifungal LAB and antifungal compounds, this review compares three screening methods (overlay method, agar diffusion method, and microplate inhibition method) of antifungal LAB and summarizes the separation and purification techniques of antifungal compounds. A discussion of the effects of LAB, media, temperature, pH, and incubation period on the antifungal activity of LAB to highlight the antifungal properties of LAB for future studies then follows. Additionally, the antifungal mechanism of LAB is elucidated from three aspects: 1) LAB cells, 2) antifungal compounds, and 3) co-cultivation. Finally, research regarding antifungal LAB in food preservation (fruits, vegetables, grain cereals, bakery products, and dairy products) is summarized, which demonstrates the potential application value of LAB in food.