Nazareth Tiago de Melo, Calpe Jorge, Luz Carlos, Mañes Jordi, Meca Giuseppe
Department of Food Science and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Foods. 2023 Mar 27;12(7):1427. doi: 10.3390/foods12071427.
The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB's antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria's antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the and . C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.
对功能性食品日益增长的兴趣推动了人们对在发酵食品等天然来源中发现的新型乳酸菌（LAB）的探索。因此，本研究的目的是分离、鉴定、表征和量化乳酸菌的抗真菌活性，并为肉类产品应用制定一种成分。覆盖法通过评估体外分离细菌的抗真菌活性进行了合理的初步筛选。接下来，通过琼脂扩散法评估无发酵菌上清液（BFS）对六种产毒真菌的抗真菌活性。随后，使用96孔微孔板中的微量稀释法对最具抗真菌活性的BFS的抗真菌活性进行量化。选择显示出较高抗真菌活性的肉汁来制备一种应用于肉类产品的成分。最后，在所选的发酵肉汁中鉴定出抗真菌化合物，如有机酸、酚酸和挥发性有机化合物。最有前景的生物候选物属于 和 。C15通过产生壬酸和苯乙醇等抗真菌化合物以及更高的乳酸和乙酸产量与其他细菌区分开来。
