Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products

Abstract : In the context of growing consumer demand for clean label foods, antifungal cultures offer alternatives to chemical preservatives for the reduction of food fungal spoilage. Selected binary combinations of lactobacilli strains were recently successfully used to inhibit Penicillium commune and Mucor racemosus in four dairy products. Our aim was to identify the compounds most likely involved in their antifungal activity. Four chromatographic methods, targeting 56 antifungal compounds as well as volatiles, were combined. Overall, 53 antifungal compounds were detected, of which 33 were in significantly higher amounts in at least one product inoculated with an antifungal culture compared to the controls. They were present at concentrations below their MIC and thus could act in synergy. Among them, the most commonly identified were acetic, hydroxyphenyllactic, phenyllactic, 3-phenylpropanoic, 3-(4-hydroxyphenyl)propanoic and 5-oxopyrrolidine-2-carboxylic acids, diacetyl, acetoin, and an unidentified volatile. This extensive study contributes to improve the knowledge about the action mode of antifungal lactobacilli.
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Marcia Leyva Salas, Jérôme Mounier, Marie-Bernadette Maillard, Florence Valence-Bertel, Emmanuel Coton, et al.. Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products. Food Chemistry, Elsevier, 2019, 301, pp.125260. ⟨10.1016/j.foodchem.2019.125260⟩. ⟨hal-02265513⟩

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