Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, Napoli, 80131, Italy.
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain.
J Food Sci. 2020 Nov;85(11):3920-3926. doi: 10.1111/1750-3841.15487. Epub 2020 Oct 16.
The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fermented whey at a concentration ranged from 0.34 to 1.21 mg/L. These results suggest the possible use of fermented whey as a source of new preservatives of natural origin to incorporate in food matrices for the purpose of improving the shelf life. PRACTICAL APPLICATION: Whey could be a good candidate for use as a natural antifungal agent to incorporate in food matrices. Whey could be used to prevent specific fungal growth that naturally occurs in food preparations. Consequentially, whey could enhance the shelf life of edible products.
产毒真菌如曲霉属、青霉属和镰刀菌属的存在是食品保存中的一个问题，因此会导致食品变质。在乳酸菌发酵过程中，会释放出一系列与有益健康效应相关的次级代谢产物。在本研究中，用植物乳杆菌（CECT 220、221、223 和 748）发酵的山羊乳清显示出对 28 种真菌的令人满意的抑制作用，对某些镰刀菌属的真菌以及对 Aspergillus steynii 的最低抑菌浓度值达到 1.95 g/L。此外，在发酵乳清的每个样品中都鉴定出了苯乳酸，其浓度范围为 0.34 至 1.21 mg/L。这些结果表明，发酵乳清可能作为一种天然防腐剂的来源，可添加到食品基质中，以延长保质期。实际应用：乳清可以作为一种天然抗真菌剂，添加到食品基质中。乳清可以用来防止食品制备中自然发生的特定真菌生长。因此，乳清可以延长可食用产品的保质期。
