Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations.,Food Research International

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Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations.
Food Research International ( IF 7.0 ) Pub Date : 2018-10-06 , DOI: 10.1016/j.foodres.2018.10.002
Marianna Ruggirello ₁ , Daniele Nucera ₁ , Marcella Cannoni ₂ , Andrea Peraino ₂ , Franco Rosso ₂ , Mauro Fontana ₂ , Luca Cocolin ₁ , Paola Dolci ₁

Affiliation

The aim of this study was to select yeast and LAB strains to be used as a mean of biological control against fungal growth during cocoa fermentation process. Their antifungal activity was assessed against six spoilage fungi isolated from both fermented and dried cocoa beans and belonging to Aspergillus and Penicillium genera. An initial screening was carried out by using the overlay method where the plates were examined for fungi inhibition zone around LAB and yeast streaks. Then, the most active strains were studied in inhibition test in 96-well microplates where mould growth was measured by microplate reader at 490 nm. The nature of their antifungal strenght (organic acid and/or proteins) was also evaluated. The most promising candidates as biological agents belonged to the species Lactobacillus fermentum, Lactobacillus plantarum, Saccharomyces cerevisiae and Candida ethanolica and their antifungal strength was attributed mainly to organic acid production (for LAB) and proteinaceous compounds (for yeasts) or to their synergic effect.

中文翻译：

从可可豆发酵中分离的酵母和乳酸菌的抗真菌活性。

这项研究的目的是选择酵母和LAB菌株，以作为可可发酵过程中生物控制真菌生长的手段。对从发酵和干燥的可可豆中分离出的属于曲霉属和青霉属的六种腐败真菌进行了抗真菌活性评估。通过使用覆盖法进行初步筛选，其中检查板在LAB和酵母条纹附近的真菌抑制区。然后，在抑制实验中在96孔微孔板中研究了最活跃的菌株，用酶标仪在490 nm处测量了霉菌的生长。还评估了其抗真菌强度（有机酸和/或蛋白质）的性质。作为生物制剂的最有希望的候选人属于发酵乳杆菌，植物乳杆菌，

更新日期：2018-10-06

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