Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent.
antifungal activity
fermentation process
mycotoxigenic fungi
phenyllactic acid
whey
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Nov 2020
Nov 2020
Historique:
received:
01
05
2020
revised:
29
08
2020
accepted:
14
09
2020
pubmed:
18
10
2020
medline:
5
1
2021
entrez:
17
10
2020
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 33067797
doi: 10.1111/1750-3841.15487
doi:
Substances chimiques
Antifungal Agents
0
Whey Proteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3920-3926Subventions
Organisme : Atracción de Talento (4690/4690)
Organisme : project Prometeo/2018/126
Organisme : Ministry of Economy and Competitiveness
ID : AGL2016-77610R
Informations de copyright
© 2020 Institute of Food Technologists®.
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