Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus

The antimold activity of lactic acid bacteria (LAB) is used in food biopreservation. The aim of this study was to evaluate the effect of magnesium acetate added to de Man Rogosa Sharpe (MRS) medium on the antimold activity of three LAB strains ( Lactobacillus plantarum , Lactobacillus brevis , and L...

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Published in:Journal of food protection 2017-01, Vol.80 (1), p.96-103
Main Authors: Kycia, Katarzyna, Bzducha-Wróbel, Anna, Kraśniewska, Karolina, Chlebowska-Śmigiel, Anna, Gniewosz, Małgorzata
Format: Article
Language:English
Subjects:
Acetic acid
Acetic Acid - pharmacology
Bacteria
Chromatography
Fermentation
Food
Food safety
Gas chromatography
Lactobacillaceae
Lactobacillus - drug effects
Lactobacillus plantarum - drug effects
Magnesium
Metabolites
Microorganisms
Mold
Organic acids
Physiology
Studies
Yeast
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container_title Journal of food protection
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description The antimold activity of lactic acid bacteria (LAB) is used in food biopreservation. The aim of this study was to evaluate the effect of magnesium acetate added to de Man Rogosa Sharpe (MRS) medium on the antimold activity of three LAB strains ( Lactobacillus plantarum , Lactobacillus brevis , and Lactobacillus fermentum ) against molds contaminating food ( Aspergillus oryzae , Aspergillus niger , Penicillium chrysogenum , Fusarium avenaceum , and Rhizopus arrhizus ) and their ability to produce organic acids (acetic acid, lactic acid, and phenyllactic acid). The antimold activity of LAB strains was evaluated using the overlay method, and the concentration of the organic acids was determined with the gas chromatography technique. Changes in viable cell counts and the pH of LAB culture also were monitored over a 48-h period. The results show that the growth inhibition of all the molds (except R. arrhizus ) was higher in LAB strain cultures on MRS with magnesium acetate agar than on MRS agar, and inhibition increased over the 48 h. Magnesium acetate added to MRS broth stimulated the production of acetic acid by all LAB strains in the first 8 h and slightly stimulated the production of lactic acid by L. plantarum during the first 24 h. No adverse effect of magnesium acetate on growth of LAB strains was noted. The results confirm that magnesium acetate enhances the antimold activity of LAB strains.
doi_str_mv 10.4315/0362-028X.JFP-16-125
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The aim of this study was to evaluate the effect of magnesium acetate added to de Man Rogosa Sharpe (MRS) medium on the antimold activity of three LAB strains ( Lactobacillus plantarum , Lactobacillus brevis , and Lactobacillus fermentum ) against molds contaminating food ( Aspergillus oryzae , Aspergillus niger , Penicillium chrysogenum , Fusarium avenaceum , and Rhizopus arrhizus ) and their ability to produce organic acids (acetic acid, lactic acid, and phenyllactic acid). The antimold activity of LAB strains was evaluated using the overlay method, and the concentration of the organic acids was determined with the gas chromatography technique. Changes in viable cell counts and the pH of LAB culture also were monitored over a 48-h period. The results show that the growth inhibition of all the molds (except R. arrhizus ) was higher in LAB strain cultures on MRS with magnesium acetate agar than on MRS agar, and inhibition increased over the 48 h. Magnesium acetate added to MRS broth stimulated the production of acetic acid by all LAB strains in the first 8 h and slightly stimulated the production of lactic acid by L. plantarum during the first 24 h. No adverse effect of magnesium acetate on growth of LAB strains was noted. 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ispartof Journal of food protection, 2017-01, Vol.80 (1), p.96-103
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1944-9097
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source ScienceDirect
subjects Acetic acid
Acetic Acid - pharmacology
Bacteria
Chromatography
Fermentation
Food
Food safety
Gas chromatography
Lactobacillaceae
Lactobacillus - drug effects
Lactobacillus plantarum - drug effects
Magnesium
Metabolites
Microorganisms
Mold
Organic acids
Physiology
Studies
Yeast
title Effect of Magnesium Acetate on the Antimold Activity of Lactobacillus
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