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45 - ‘Anti-fungal lactic acid bacteria as bio-preservatives’. Trends in Food Science & Technology. 16 70–78

Reference Number: 45

Year: (2005)

Authors: Johan Schnurer and Jesper Magnusson

Link: Link to original paper

Lactic Acid Bacteria: Heterofermentative | Homofermentative

Summary

Summary

Food-borne fungi, both yeasts and moulds, cause serious spoilage of stored food. Moulds may also produce health-damaging mycotoxins, e.g. aflatoxins, trichothecenes, fumonisin, ochratoxin A and patulin. Consumer demands for minimally processed foods and reduced use of chemical preservatives have stimulated research on antifungal lactic acid bacteria as biopreservatives. Recently, a number of antifungal metabolites, e.g. cyclic dipeptides, phenyllactic acid, proteinaceous compounds, and 3-hydroxylated fatty acids have been isolated from lactic acid bacteria. This review summarizes these findings and suggests potential applications of antifungal lactic acid bacteria in the preservation of food and feeds.

 

SIGNIFICANCE OF THIS STUDY

The current paper looks at lactic acid bacteria from an interesting perspective- a potential for LAB to be used as bio-preservatives or in other words natural preservatives used in food as opposed to chemical preservatives. The ability of lactic bacteria to serve as anti-fungal agents and therefore a combinations of LAB species, or strains producing different antifungal compounds, could be employed as novel bio-preservatives by the food industry.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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