Yeasts have a substantial impact on the contamination and loss of food. In this study, we applied bacteria of the genus Lactobacillus as natural biopreservatives. Anticandidal strains of bacteria were selected from among 60 strains of bacteria grown which were each with nine polyols or galactosyl polyols. Polyols and galactosyl polyols can act as prebiotics for lactic acid bacteria and can enhance the antifungal properties of bacteria by affecting their metabolism. The galactosyl polyols significantly improved the anticandidal activity of most of the bacteria we tested. Based on the screening, the most promising strains of bacteria were selected, and their metabolites (both primary and secondary) and enzymatic activity were characterized in the presence of polyols and galactosyl polyols. The qualitative and quantitative content of bacterial metabolites depended both on the bacterial strain and the type of culture medium. A wide variety of antifungals produced by bacteria, such as fatty acids, hydroxy fatty acids, and other acidic products with potential antagonistic activity (phenyllactic acid or hydroxyphenyllactic acid) were detected. The bacteria produced a high concentration of phenyllactic acid in the presence of galactosyl polyols (up to 84.3 mg/L). This finding could suggest that this metabolite may have a significant impact on the antifungal properties of lactobacilli against yeast. Galactosyl polyols influenced the enzymes involved in the synthesis of fatty acids and hydroxylated fatty acids (esterase lipase, acid phosphatase, and α-glucosidase). The mechanism of the antifungal effect of lactobacilli may be based on the synergistic effect of their primary and secondary metabolites, in particular phenyllactic acid.

酵母对食物的污染和损失有重大影响。在这项研究中，我们应用了乳杆菌属细菌作为天然生物防腐剂。从生长的60个细菌菌株中选出抗杀细菌菌株，每个菌株均含有9种多元醇或半乳糖基多元醇。多元醇和半乳糖基多元醇可以作为乳酸菌的益生元，并且可以通过影响细菌的代谢来增强细菌的抗真菌特性。半乳糖基多元醇显着改善了我们测试的大多数细菌的抗candidal活性。基于筛选，选择了最有希望的细菌菌株，并在存在多元醇和半乳糖基多元醇的情况下表征了它们的代谢产物（初级和次级）和酶活性。细菌代谢产物的定性和定量含量取决于细菌菌株和培养基类型。由细菌产生的多种抗真菌剂，例如脂肪酸，羟基脂肪酸和其他具有潜在拮抗活性的酸性产物（苯基乳酸或羟基苯基乳酸）。在半乳糖基多元醇的存在下，细菌产生了高浓度的苯乳酸（高达84.3 mg / L）。这一发现可能表明该代谢产物可能对乳酸菌对酵母的抗真菌特性产生重大影响。半乳糖基多元醇影响与脂肪酸和羟基化脂肪酸合成有关的酶（酯酶脂肪酶，酸性磷酸酶和α-葡萄糖苷酶）。乳酸杆菌的抗真菌作用机理可能是基于其一级和二级代谢产物，特别是苯乳酸的协同作用。并检测到其他具有潜在拮抗活性的酸性产品（苯基乳酸或羟苯基乳酸）。在半乳糖基多元醇的存在下，细菌产生了高浓度的苯乳酸（高达84.3 mg / L）。这一发现可能表明该代谢产物可能对乳酸菌对酵母的抗真菌特性产生重大影响。半乳糖基多元醇影响与脂肪酸和羟基化脂肪酸合成有关的酶（酯酶脂肪酶，酸性磷酸酶和α-葡萄糖苷酶）。乳酸杆菌的抗真菌作用机理可能是基于其一级和二级代谢产物，特别是苯乳酸的协同作用。并检测到其他具有潜在拮抗活性的酸性产品（苯基乳酸或羟苯基乳酸）。在半乳糖基多元醇的存在下，细菌产生了高浓度的苯乳酸（高达84.3 mg / L）。这一发现可能表明该代谢产物可能对乳酸菌对酵母的抗真菌特性产生重大影响。半乳糖基多元醇影响与脂肪酸和羟基化脂肪酸合成有关的酶（酯酶脂肪酶，酸性磷酸酶和α-葡萄糖苷酶）。乳酸杆菌的抗真菌作用机理可能是基于其一级和二级代谢产物，特别是苯乳酸的协同作用。在半乳糖基多元醇的存在下，细菌产生了高浓度的苯乳酸（高达84.3 mg / L）。这一发现可能表明该代谢产物可能对乳酸菌对酵母的抗真菌特性产生重大影响。半乳糖基多元醇影响与脂肪酸和羟基化脂肪酸合成有关的酶（酯酶脂肪酶，酸性磷酸酶和α-葡萄糖苷酶）。乳酸杆菌的抗真菌作用机理可能是基于其一级和二级代谢产物，特别是苯乳酸的协同作用。在半乳糖基多元醇的存在下，细菌产生了高浓度的苯乳酸（高达84.3 mg / L）。这一发现可能表明该代谢产物可能对乳酸菌对酵母的抗真菌特性产生重大影响。半乳糖基多元醇影响与脂肪酸和羟基化脂肪酸合成有关的酶（酯酶脂肪酶，酸性磷酸酶和α-葡萄糖苷酶）。乳酸杆菌的抗真菌作用机理可能是基于其一级和二级代谢产物，特别是苯乳酸的协同作用。半乳糖基多元醇影响与脂肪酸和羟基化脂肪酸合成有关的酶（酯酶脂肪酶，酸性磷酸酶和α-葡萄糖苷酶）。乳酸杆菌的抗真菌作用机理可能是基于其一级和二级代谢产物，特别是苯乳酸的协同作用。半乳糖基多元醇影响与脂肪酸和羟基化脂肪酸合成有关的酶（酯酶脂肪酶，酸性磷酸酶和α-葡萄糖苷酶）。乳酸杆菌的抗真菌作用机理可能是基于其一级和二级代谢产物，特别是苯乳酸的协同作用。