Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities.
antifungal activity
antioxidant activity
fermentation
lactic acid bacteria
phenolic compounds
Journal
Journal of applied microbiology
ISSN: 1365-2672
Titre abrégé: J Appl Microbiol
Pays: England
ID NLM: 9706280
Informations de publication
Date de publication:
Nov 2022
Nov 2022
Historique:
revised:
11
07
2022
received:
08
04
2022
accepted:
02
08
2022
pubmed:
5
8
2022
medline:
22
10
2022
entrez:
4
8
2022
Statut:
ppublish
Résumé
The objective of this study is to identify and investigate the antifungal and antioxidant potential of lactic acid bacteria (LAB) isolated from traditional fermented products. In this work, a collection of LAB was isolated from traditional fermented products collected in four Tunisian regions. After first screening using the overlay method, seven bacterial strains were retained due to their high antifungal effect. Four strains of Limosilactobacillus fermentum were identified, one strain of Lacticaseibacillus paracasei, one strain of Lacticaseibacillus rhamnosus and one strain of Enterococcus faecium. The antifungal and the antioxidant potential of these bacteria were then evaluated. Bacterial strains were effective against six fungal strains with minimum inhibitory concentrations ranging from 25 to 100 mg/ml and minimum fungicidal concentrations ranging from 50 to 200 mg/ml. Cell-free supernatants of LAB were analysed by HPLC-DAD and LC-MS-qTOF-MS analysis. Results showed significant production of organic acids as well as several phenolic compounds. Correlation analysis confirmed that PLA and 1,2-dihydroxybenzene were positively correlated with antifungal potential. The results of the antioxidant activity highlighted an ABTS radical cation scavenging activity ranging from 49% to 57% and a DPPH trapping percentage ranging from 80% to 97%. Therefore, due to these characteristics, identified lactic acid bacteria strains have shown their effectiveness to perform as antifungal and antioxidant agents. Since microbial contamination is at the root of extensive losses in the food sector, the identified strains or their metabolites can potentially be used as additives to limit micro-organism spoilage in food products and increase their shelf life.
Substances chimiques
Antifungal Agents
0
Antioxidants
0
Polyesters
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3069-3082Informations de copyright
© 2022 Society for Applied Microbiology.
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