Traditional Food Research Group, Food Convergence Research Division, Korea Food Research Institute, Wanju-gun, Jeonbuk-do 55365, Republic of Korea.
Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea.
J Appl Microbiol. 2024 May 1;135(5). doi: 10.1093/jambio/lxae112.
To develop antifungal lactic acid bacteria (LAB) and investigate their antifungal mechanisms against Aspergillus flavus in aflatoxin (AF) production.
We isolated 179 LABs from cereal-based fermentation starters and investigated their antifungal mechanism against A. flavus through liquid chromatography-mass spectrometry and co-culture analysis techniques. Of the 179 isolates, antifungal activity was identified in Pediococcus pentosaceus, Lactobacillus crustorum, and Weissella paramesenteroides. These LABs reduced AF concentration by (i) inhibiting mycelial growth, (ii) binding AF to the cell wall, and (iii) producing antifungal compounds. Species-specific activities were also observed, with P. pentosaceus inhibiting AF production and W. paramesenteroides showing AF B1 binding activity. In addition, crucial extracellular metabolites for selecting antifungal LAB were involved in the 2',3'-cAMP-adenosine and nucleoside pathways.
This study demonstrates that P. pentosaceus, L. crustorum, and W. paramesenteroides are key LAB strains with distinct antifungal mechanisms against A. flavus, suggesting their potential as biological agents to reduce AF in food materials.
开发抗真菌乳酸菌（LAB），并研究其在黄曲霉毒素（AF）产生中对抗黄曲霉的抗真菌机制。
我们从谷物发酵剂中分离出 179 株 LAB，并通过液相色谱-质谱联用和共培养分析技术研究其对抗黄曲霉的抗真菌机制。在 179 株分离株中，戊糖片球菌、地衣芽孢杆菌和魏斯氏菌表现出抗真菌活性。这些 LAB 通过（i）抑制菌丝生长、（ii）将 AF 结合到细胞壁上和（iii）产生抗真菌化合物来降低 AF 浓度。还观察到了种特异性活性，戊糖片球菌抑制 AF 的产生，魏斯氏菌表现出 AF B1 结合活性。此外，选择抗真菌 LAB 的关键细胞外代谢物涉及 2'，3'-cAMP-腺苷和核苷途径。
本研究表明，戊糖片球菌、地衣芽孢杆菌和魏斯氏菌是具有对抗黄曲霉独特抗真菌机制的关键 LAB 菌株，表明它们有潜力作为生物制剂来减少食品材料中的 AF。
