Screening of Lactic Acid Bacteria Isolated from Iranian sourdoughs for Antifungal Activity: Enterococcus faecium showed the Most Potent Antifungal Activity in Bread
Applied Food Biotechnology,
Vol. 4 No. 4 (2017),
23 September 2017
Background and Objective: The use of antifungal lactic acid bacteria as starter for bread making could be a good alternative to improve the stability of bread shelf life.
Material and Methods: In this study, a total of 57 lactic acid bacteria were isolated from spontaneously fermented wheat sourdoughs collected in Chahar-Mahalo Bakhryari province of Iran. The isolates were screened for in vitro antifungal activity (towards Aspergilus niger or Penicillium roqueforti); and the selected isolates (six isolates) were applied in flat bread making. The freshly baked breads were nebulized with a suspension of either molds, containing 104 spores ml-1, and the fungal growth on breads was monitored over a 7-day storage period.
Results and Conclusion: Bread produced with either isolates AN3 and MB1 (both were identified as Enterococcus faecium) restrained the growth of Aspergillus niger for up to 5 days. Even though none of the isolates were strong enough to inhibit the growth of Penicillium roquforti on bread, the surface area of breads contaminated by this fungus was significantly lower than the control samples. To our knowledge, it was the first report indicating the anti-mold activity of Enterococcus faecium strains isolated from sourdough. These isolates seem to be promising for further analysis and their application in bread industry for prolonging the shelf life.
Conflict of interest: The authors declare that there is no conflict of interest.
- ▪ Antifungal activity ▪ Bread ▪ Lactic acid bacteria ▪ Shelf life ▪ Sourdough
How to Cite
Ryan L, Dal Bello F, Arendt E. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. Int J Food Microbiol. 2008; 125(3):274-8.
Wu F, Groopman J D, Pestka J J. Public health impacts of foodborne mycotoxins. Annu Rev Food Sci Technol. 2014; 5:351-72.
Muhialdin B J, Hassan Z, Sadon S K. Antifungal Activity of Lactobacillus fermentum Te007, Pediococcus pentosaceus Te010, Lactobacillus pentosus G004, and L. paracasi D5 on Selected Foods. J Food Sci. 2011; 76(7):M493-M9.
Baek E, Kim H, Choi H, Yoon S, Kim J. Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes. J Microbiol. 2012; 50(5):842-8. doi: 10.1007/s12275-012-2153-y
de Vuyst L, Neysens P. The sourdough microflora: Biodiversity and metabolic interactions. Trends in Food Sci Technol. 2005; 16:43-56. doi: 10.1016/j.tifs.2004.02.012.
Golshan Tafti A, Peighambardoust S H, Hejazi M A. Biochemical characterization and technological properties of predominant Lactobacilli isolated from East-Azarbaijan sourdoughs (Iran). Int Food Res J. 2013; 20(6):3293-8.
Pontonio E, Nionelli L, Curiel J A, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello C G. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads. Food Microbiol. 2015; 47:99-110.
Golshan Tafti A, Peighambardoust S, Hejazi M, Moosavy M. Diversity of Lactobacillus Strains in Iranian Traditional Wheat Sourdough. J Food Qual Hazards Control. 2014; 1(2):41-5.
Weisburg W G, Barns S M, Pelletier D A, Lane D J. 16S ribosomal DNA amplification for phylogenetic study. J Bacteriol. 1991; 173(2):697-703.
Kim O-S, Cho Y-J, Lee K, Yoon S-H, Kim M, Na H, Park S-C, Jeon Y S, Lee J-H, et al. Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species. Int J Syst Evol Microbiol. 2012; 62(3):716-21.
Axel C, Brosnan B, Zannini E, Peyer L C, Furey A, Coffey A, Arendt E K. Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough. Appl Microbiol Biotechnol. 2016; 100(4):1701-11. doi: 10.1007/s00253-015-7051-x
Paramithiotis S, Tsiasiotou S, Drosinos E H. Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly. Eur Food Res Technol. 2010; 231(6):883-90.
Minervini F, Di Cagno R, Lattanzi A, De Angelis M, Antonielli L, Cardinali G, Cappelle S, Gobbetti M. Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical Italian breads: interactions between ingredients and microbial species diversity. Appl Environ Microbiol. 2012; 78(4):1251-64. doi: 10.1128/AEM.07721-11
Suhr K I, Nielsen P V. Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values. Int J Food Microbiol. 2004; 95(1):67-78.
Gerez C, Torres M, de Valdez G F, Rollán G. Control of spoilage fungi by lactic acid bacteria. Biol Control. 2013; 64(3):231-7.
Corsetti A, Settanni L, López C C, Felis G E, Mastrangelo M, Suzzi G. A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours. Syst Appl Microbiol. 2007; 30(7):561-71. doi: 10.1016/j.syapm.2007.07.001.
Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert E M, Vignolo G. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough. Lett Appl Microbiol. 2016.
Roy U, Chalasani A G, Shekh M R. The anti-Candida activity by Ancillary Proteins of an Enterococcus faecium strain. Front Microbiol. 2015; 6:339-49. doi: 10.3389/fmicb.2015.00339.
Shekh R M, Singh P, Singh S, Roy U. Antifungal activity of Arctic and Antarctic bacteria isolates. Polar Biol. 2011; 34(1):139-43.
Belguesmia Y, Choiset Y, Rabesona H, Baudy-Floc'h M, Le Blay G, Haertlé T, Chobert J. Antifungal properties of durancins isolated from Enterococcus durans A5-11 and of its synthetic fragments. Lett Appl Microbiol. 2013; 56(4):237-44. doi: 10.1111/lam.12037
Digaitiene A, Hansen Å S, Juodeikiene G, Eidukonyte D, Josephsen J. Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin‐like inhibitory substances active against Bacillus subtilis and fungi. J Appl Microbiol. 2012; 112(4):732-42. doi: 10.1111/j.1365-2672.2012.05249.x
Garofalo C, Zannini E, Aquilanti L, Silvestri G, Fierro O, Picariello G, Clementi F. Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products. J Agr Food Chem. 2012; 60(31):7719-28.
Fusco V, Quero G M, Cho G-S, Kabisch J, Meske D, Neve H, Bockelmann W, Franz C M. The genus Weissella: taxonomy, ecology and biotechnological potential. Front Microbiol. 2015; 6:155. doi: 10.3389/fmicb.2015.00155.
Ndagano D, Lamoureux T, Dortu C, Vandermoten S, Thonart P. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food. J Food Sci. 2011; 76(6):M305-M11.
Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products. Syst Appl Microbiol. 2009; 32(6):438-48.
Alfonzo A, Ventimiglia G, Corona O, Di Gerlando R, Gaglio R, Francesca N, Moschetti G, Settanni L. Diversity and technological potential of lactic acid bacteria of wheat flours. Food Microbiol. 2013; 36(2):343-54. doi: 10.1016/j.fm.2013.07.003.
Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation. Food Microbiol. 2015; 51:57-68.
Axel C, Zannini E, Arendt E K. Mould spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Crit Rev Food Sci Nutr. 2016; (Published online: 15 Mar 2016). doi: 10.1080/10408398.2016.1147417.
Dal Bello F, Clarke C, Ryan L, Ulmer H, Schober T, Ström K, Sjögren J, Van Sinderen D, Schnürer J, et al. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7. J Cereal Sci. 2007; 45(3):309-18. doi: 10.1016/j.jcs.2006.09.004.
- Abstract Viewed: 881 times
- PDF Downloaded: 338 times