Walloon Centre for Industrial Biology, Microbial Technology Unit, Univ. of Liège, Bd du Rectorat, 29-B.40, Liège B-4000, Belgium.
J Food Sci. 2011 Aug;76(6):M305-11. doi: 10.1111/j.1750-3841.2011.02257.x. Epub 2011 Jul 5.
In the present study, a total of 116 lactic acid bacteria (LAB) strains isolated from Mill flour and fermented cassava were screened for their antifungal activity. Three strains among 116 were selected for their strongest inhibitory activity against food molds. These 3 strains were Lactobacillus plantarum VE56, Weissella cibaria FMF4B16, and W. paramesenteroides LC11. The compounds responsible for the antifungal activity were investigated. The strains displayed an inhibitory activity against targeted molds at acidic pH. However, the influence of organic acids was rejected according to the calculated minimal inhibitory concentration (MIC). Antifungal compounds were investigated in the cell-free supernatants and phenyllactic acid (PLA) was detected in different amounts with a maximal concentration for Lb. plantarum VE56 (0.56 mM). Hydroxy fatty acid, such as 2-hydroxy-4-methylpentanoic acid, was also produced and involved in the inhibitory activity of Lb. plantarum VE56 and W. paramesenteroides LC11. Antifungal LAB are known to produce PLA and 3-hydroxy fatty acids and other organic acids with antifungal activity. This short communication focuses on antifungal activity from Weissella genus. The antifungal activity was attributed to antifungal compounds identified such as PLA, 2-hydroxy-4-methylpentanoic acid, and other organic acids. Nevertheless, the concentration produced in the cell-free supernatant was too low to compare to their MIC, suggesting that the inhibitory activity was caused by a synergy of these different compounds.
Antifungal LAB are interesting to prevent food spoilage in fermented food and prolong their shelf life. In this way, chemical preservatives could be avoided and replaced by natural preservatives.
在本研究中，从米粉和发酵木薯中筛选了 116 株乳酸菌（LAB）菌株，以研究其抗真菌活性。在 116 株菌株中，有 3 株菌株对食品霉菌的抑制活性最强。这 3 株菌株是植物乳杆菌 VE56、魏斯氏菌 FMF4B16 和中间魏斯氏菌 LC11。研究了负责抗真菌活性的化合物。这些菌株在酸性 pH 下对目标霉菌显示出抑制活性。然而，根据计算出的最小抑菌浓度（MIC），有机酸的影响被否定了。在无细胞上清液中研究了抗真菌化合物，不同数量的苯乳酸（PLA）被检测到，其中植物乳杆菌 VE56 的浓度最高（0.56 mM）。还产生了羟基脂肪酸，如 2-羟基-4-甲基戊酸，并参与了植物乳杆菌 VE56 和中间魏斯氏菌 LC11 的抑制活性。已知抗真菌 LAB 会产生 PLA 和 3-羟基脂肪酸等具有抗真菌活性的有机酸。本简讯重点介绍 Weissella 属的抗真菌活性。抗真菌活性归因于鉴定出的抗真菌化合物，如 PLA、2-羟基-4-甲基戊酸和其他有机酸。然而，在无细胞上清液中产生的浓度太低，无法与它们的 MIC 相比，这表明抑制活性是由这些不同化合物的协同作用引起的。
抗真菌 LAB 可用于防止发酵食品变质，延长其保质期。这样可以避免使用化学防腐剂，代之以天然防腐剂。
