Fungal contamination of food is responsible for health issues and food waste. In this work, the incorporation of a lactic acid bacteria (LAB) with antifungal properties (Lactobacillus buchneri UTAD104) into whey protein-based films and coatings was tested for the control of an ochratoxigenic fungi (Penicillium nordicum) in a cheese matrix. The incorporation of L. buchneri cells resulted in thicker films with less luminosity than control films and colour alteration. Nevertheless, cells inclusion did not alter moisture content, water vapour permeability, mechanical properties, hydrophobicity and chemical structure of the films. Whey protein films were able to maintain the viability of L. buchneri UTAD104 cells in 10⁵ CFU/mL after 30 days of storage at 25 °C. When applied in cheese, films and coatings containing L. buchneri cells prevented fungal contamination for at least 30 days, while control cheeses with films and coatings either without LAB or with Lactobacillus casei UM3 (a strain without antifungal ability) showed fungal contamination during that period. Ochratoxin A was not found in cheeses treated with films and coatings containing L. buchneri UTAD104. Results showed that the inclusion of a LAB with antifungal properties in edible films and coatings can help to reduce or eliminate P. nordicum contamination in cheeses.

食物的真菌污染是造成健康问题和食物浪费的原因。在这项工作中，测试了将具有抗真菌特性的乳酸菌（LAB）（布氏乳杆菌UTAD104）掺入基于乳清蛋白的薄膜和包衣中，以控制干酪基质中的产ra毒素的真菌（Penicillium nordicum）。L的合并。布氏菌细胞产生的厚膜的光度低于对照膜和颜色变化。然而，细胞内含物并没有改变膜的水分含量，水蒸气渗透性，机械性能，疏水性和化学结构。乳清蛋白膜能够维持L的活力。布赫内里 在25°C下储存30天后，UTAD104细胞的浓度为10 ⁵ CFU / mL。当用于含L的奶酪，薄膜和涂料中时。布氏菌细胞至少30天可防止真菌污染，而在没有LAB或干酪乳杆菌UM3（无抗真菌能力的菌株）的情况下，带有薄膜和涂层的对照干酪在此期间显示出真菌污染。赭曲霉毒素A是不与膜和含有涂层处理过的干酪发现大号。布氏UTAD104。结果表明，与在可食性膜和涂层抗真菌特性一个LAB的夹杂物可以帮助减少或消除P。北欧 奶酪污染。