Apparent antifungal activity of several lactic acid bacteria against Penicillium discolor is due to acetic acid in the medium

Fifty-six dairy bacteria belonging to the genera Lactococcus, Lactobacillus, Pediococcus, Propionibacterium, Streptococcus, Enterococcus, Leuconostoc, and Brevibacterium were screened for antifungal activity against four species of fungi relevant to the cheese industry (Penicillium discolor, Penicil...

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Published in:Journal of food protection 2002-08, Vol.65 (8), p.1309-1316
Main Authors: CABO, M. L, BARBER, A. F, KOENRAAD, P. M. F. J
Format: Article
Language:English
Subjects:
Acetic Acid - pharmacology
Biological and medical sciences
Colony Count, Microbial
Dairy Products - microbiology
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Lactobacillus - physiology
Milk and cheese industries. Ice creams
Penicillium - growth & development
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container_title Journal of food protection
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KOENRAAD, P. M. F. J
description Fifty-six dairy bacteria belonging to the genera Lactococcus, Lactobacillus, Pediococcus, Propionibacterium, Streptococcus, Enterococcus, Leuconostoc, and Brevibacterium were screened for antifungal activity against four species of fungi relevant to the cheese industry (Penicillium discolor, Penicillium commune, Penicillium roqueforti, and Aspergillus vesicolor). Most of the active strains belonged to the genus Lactobacillus, whereas Penicillium discolor was found to be the most sensitive of the four fungi investigated. Further studies on P. discolor showed antifungal activity only below pH 5. This effect of pH suggests that organic acids present in the culture could be involved in the detected activity. Determination of acid composition revealed lactic acid production for active dairy strains and the presence of acetic acid in active as well as inactive strains. It was demonstrated that the undissociated acetic acid originates from the bacterial growth medium. The synergistic effect of the acetic acid present and the lactic acid produced was likely the main factor responsible for the antifungal properties of the selected bacteria. These results could explain some discrepancies in reports of the antifungal properties of lactic acid bacteria, since the role of acetic acid has not been considered in previous studies.
doi_str_mv 10.4315/0362-028X-65.8.1309
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source ScienceDirect Journals
subjects Acetic Acid - pharmacology
Biological and medical sciences
Colony Count, Microbial
Dairy Products - microbiology
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Lactobacillus - physiology
Milk and cheese industries. Ice creams
Penicillium - growth & development
title Apparent antifungal activity of several lactic acid bacteria against Penicillium discolor is due to acetic acid in the medium
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