Lipińska Lidia, Klewicki Robert, Klewicka Elżbieta, Kołodziejczyk Krzysztof, Sójka Michał, Nowak Adriana
Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland.
Institute of Chemical Technology of Food, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland.
Biomed Res Int. 2016;2016:5897486. doi: 10.1155/2016/5897486. Epub 2016 May 12.
Lactic acid fermentation is a natural method of antimicrobial food protection. Antagonistic activity of Lactobacillus sp. bacteria, taking part in this process, is directed mainly against the same or other microorganisms. In this work we determine the impact of the presence of xylitol and galactosyl-xylitol on the antagonistic activity of 60 Lactobacillus sp. strains against indicator molds (Alternaria alternata, Alternaria brassicicola, Aspergillus niger, Fusarium latenicum, Geotrichum candidum, and Mucor hiemalis) and yeasts (Candida vini). We used double-layer method to select antifungal strains of Lactobacillus bacteria and poisoned medium method to confirm their fungistatic properties. Additionally, we examined the inhibition of Alternaria brassicicola by Lactobacillus paracasei ŁOCK 0921 cultivated with xylitol or galactosyl-xylitol directly on wild cherries. The presence of xylitol and its galactosyl derivative led to increase of spectrum of antifungal activity in most of the studied plant-associated lactobacilli strains. However, no single strain exhibited activity against all the indicator microorganisms. The antifungal activity of Lactobacillus bacteria against molds varied considerably and depended on both the indicator strain and the composition of the medium. The presence of xylitol and galactosyl-xylitol in the growth medium is correlated with the antifungal activity of the studied Lactobacillus sp. bacteria against selected indicator molds.
乳酸发酵是一种天然的食品抗菌保护方法。参与此过程的乳酸杆菌属细菌的拮抗活性主要针对相同或其他微生物。在这项工作中，我们确定了木糖醇和半乳糖基木糖醇的存在对60株乳酸杆菌属菌株针对指示霉菌（链格孢、芸苔链格孢、黑曲霉、潜伏镰刀菌、白地霉和冬毛霉）和酵母（酿酒酵母）的拮抗活性的影响。我们使用双层法筛选乳酸杆菌的抗真菌菌株，并使用中毒培养基法确认其抑菌特性。此外，我们研究了用木糖醇或半乳糖基木糖醇直接在野生樱桃上培养的副干酪乳杆菌ŁOCK 0921对芸苔链格孢的抑制作用。木糖醇及其半乳糖基衍生物的存在导致大多数研究的植物相关乳酸杆菌菌株的抗真菌活性谱增加。然而，没有单一菌株对所有指示微生物都表现出活性。乳酸杆菌对霉菌的抗真菌活性差异很大，并且取决于指示菌株和培养基的组成。生长培养基中木糖醇和半乳糖基木糖醇的存在与所研究的乳酸杆菌属细菌对选定指示霉菌的抗真菌活性相关。
