Biopreservation of dairy products by acid lactic bacteria appears as a promising alternative to either replace or reduce the use of chemical preservatives. This study aimed at the identification of bacteria preventing fungal spoilers growth in dairy products, and, at the understanding of their antifungal activity. First, antifungal activity of eighteen Lactobacillus strains was tested against five molds and four yeasts leading to selection of L. casei 7006 which had an activity against seven fungal targets. Then, challenge tests against C. lusistaniae 3668 in a cheese-mimicking matrix have been performed demonstrating that this strain was able to reduce strongly this yeast growth after 14 and 21 days storages at 7 °C. Antifungal compounds produced in cheese-mimicking matrix containing L. casei 7006 strain were quantified, then compared to the one prepared with an inactive strain (L. casei 6960) or without Lactobacillus strain. Three compounds were differently produced between cheeses with or without Lactobacillus strain after 21 days at 7 °C: lactic acid, benzoic acid and diacetyl. However, lactic acid concentrations were similar between the three cheeses after 14 days at 7 °C, but an antifungal activity was only associated to L. casei 7006 presence. Benzoic acid concentrations between cheese with L. casei 7006 and negative control L. casei 6960 were also the same. Among the antifungal molecules retrieved from these analyses, diacetyl was the most significantly overproduced in cheese containing L. casei 7006, thus this volatile was associated to the antifungal activity of this strain.

酸性乳酸菌对乳制品的生物保存似乎是替代或减少化学防腐剂使用的有前途的替代方法。这项研究旨在鉴定阻止乳制品中真菌变质生长的细菌，并了解它们的抗真菌活性。首先，测试了十八种乳酸杆菌菌株对五种霉菌和四种酵母的抗真菌活性，从而导致了干酪乳杆菌7006的选择，该菌株对七种真菌靶具有活性。然后，对卢梭菌进行挑战测试已在模仿干酪的基质中进行了3668处理，证明该菌株在7°C储存14天和21天后能够大大降低酵母的生长。定量在包含干酪乳杆菌7006菌株的干酪模拟基质中产生的抗真菌化合物，然后与使用无活性菌株（干酪乳杆菌6960）或不使用乳杆菌菌株制备的抗真菌化合物进行比较。在7°C下放置21天后，带有或不带有乳酸杆菌菌株的奶酪在三种奶酪中产生的化合物不同：乳酸，苯甲酸和二乙酰基。然而，在7°C下放置14天后，这三种干酪之间的乳酸浓度相似，但是抗真菌活性仅与干酪乳杆菌有关。7006存在。干酪干酪乳杆菌7006和阴性对照干酪干酪乳杆菌6960之间的苯甲酸浓度也相同。从这些分析中检索到的抗真菌分子中，在含有干酪乳杆菌7006的干酪中，二乙酰最过量生产，因此该挥发物与该菌株的抗真菌活性有关。