Antifungal activity of lactic acid bacteria isolated from kunu-zaki,a cereal-based Nigerian fermented beverage

作     者：Omotade Richard Ogunremi Susette Freimüller Leischtfeld Sandra Mischler Susanne Miescher Schwenninger 

作者机构：Food Biotechnology Research GroupInstitute for Food and Beverage InnovationZurich University of Applied Sciences(ZHAW)Einsiedlerstrasse 318820W¨adenswilSwitzerland Department of Biological SciencesFirst Technical UniversityIbadanNigeria 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第49卷第5期

页      面：1030-1041页

核心收录：

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学] 

基　　金：supported by Swiss Government Excellence Scholarships for Foreign Scholars and Artists(2018-2019) Cost Action CA18101 SOURDOMICS“SOURDOugh biotechnology network towards novel,healthier and sustainable food and bIoproCesseS”is also thankfully acknowledged 

主　　题：Lactic acid bacteria Antifungal Cereal-based fermented food Biocontrol Molds 

摘      要：Fungal deterioration is a barrier to the wide acceptance of fermented cereal foods from *** use of protective cultures is a natural approach to controlling fungi in foods that also complies with a clean label *** study aims to select antifungal lactic acid bacteria(LAB)previously isolated from kunu-zaki to bio-control deterioration in this cereal-based Nigerian fermented *** of Leuconostoc citreum(1),Limosilactobacillus fermentum(6),and Weissella confusa(3)were the most active against seven test mold species,with average inhibition score of 2.25-2.88,after screening 220 LAB strains using agar overlay on millet-sorghum flour hydrolysate(MSFH)*** MSFH agar diffusion method revealed that antifungal activity against the seven target molds was retained in cell-free supernatants(CFSs)of selected LABs,with the strongest inhibition against *** F008BA and *** 3AS1 demonstrated by *** 5KJEU5(9.06%)and *** YKDIA1(24.55%),*** antifungal activity of CFSs was mainly due to the occurrence of acidic compounds,with the most abundant compounds being acetic(0.30-1.96 mg/mL)and lactic(1.80-3.23 mg/mL)*** compounds such as hydroxycaffeic(0.16-6.72μg/mL),3-(4-hydroxyphenyl)propionic(1.40-6.36μg/mL),3-phenyllactic(1.28-24.48μg/mL),and hydroxyferulic acids(12.25μg/mL)occurred at lower *** challenged kunu-zaki,*** 5KJEU5 prevented the growth of *** F008BA and *** 3AS1 beyond 8 day at ambient temperature(25◦C).In this study,LAB from kunu-zaki displayed strong antifungal activity,showing great potential as a protective culture to prevent fungal growth and mycotoxin accumulation in cereal foods.