Tarik Lakhlifi, Ikram Es-Sbata, Samia Eloirdi, Lamya El Aamri, R. Zouhair, A. Belhaj
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Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds
ABSTRACT The use of lactic acid bacteria (LAB) as biopreservatives to control fungal spoilage in food is a promising strategy in terms of natural food preservation. In this study, 300 LAB were isolated from different sources and screened for antifungal activity in vitro against 9 spoilage fungi. Moreover, the most active strain Lactiplantibacillus pentosus 22B was utilized in yogurt as a biopreservative against fungal spoilage. Characterization of the antifungal compounds based on fungal response to concentrated extract after enzymatic treatments, GC-MS, and headspace GC-MS showed that L. pentosus 22B potentially produced a variety of active compounds including organic acids, peptidic compounds, fatty acids, volatile compounds, and hydrogen peroxide. The application of cell free-supernatant produced by L. pentosus 22B in yogurt showed its ability to prevent fungal growth during 22 days at 25°C. This LAB strain is a potential candidate for yogurt biopreservation based on the antifungal activity of L. pentosus in yogurt which has been experimentally confirmed for the first time.
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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