Potential applications of lactic acid bacteria as antifungal compounds

4 Potential applications of lactic acid bacteria as antifungal compounds 

The potential for L plantarum to prolong the shelf life of fresh vegetables was studied by Sathe, Nawani, Dhakephalkar, and Kapadnis (2007). To show the antifungal activity of this LAB, cucumbers were wounded, inoculated with L plantarum, and challenged with several spoilage molds, such as Aspergillus flavus, F graminearum, Rhizopus stolonifer, and Botrytis cinerea. The size of the lesions were evaluated after 9 days of incubation (20 °C and 85% relative humidity), and results indicated that L. plantarum was able to reduce up to 95% the diameter of the lesions caused by R. stolonifer and 88-93% the size of the ones caused by the other molds tested (Table 14.2). 

Spoilage fungi Spoilage fungus only lesion diameter (mm) Spoilage fungus+1. plantarum lesion diameter (mm) 

Source Reprinted from Sathe et al. (2007), copyright 2007, John Wiley and Sons. 

While studying the antifungal activity of L. rhamnosus on mold growth in commercial cottage cheese, Stiles, Carter, and Bullerman (2002b) reported that when hve bacterial cells were added to cheese that was simultaneously inoculated with P. commune and A. niger, mold growth was reduced 40% and 70%, respectively, after 10 days of incubation. 

---