The lactic acid bacteria metabolite phenyllactic acid inhibits both radial growth and sporulation of filamentous fungi

BMC Research Notes

Petter Melin¹  Emma Boström¹  Silvio Boveri²  Åsa Svanström¹ 

[1] Uppsala BioCenter, Department of Microbiology, Swedish University of Agricultural Sciences, P.O. Box 7025, Uppsala SE-750 07, Sweden;Present address: Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Via Amendola, Reggio Emilia 2-42100, Italy

关键词: phiA;    Sourdough;    Dairy products;    Lactobacillus;    Conidia;    Aspergillus niger;   

Others  :  1140826
DOI  :  10.1186/1756-0500-6-464

 received in 2013-06-07, accepted in 2013-11-08,  发布年份 2013

【 摘 要 】

Background

Food spoilage caused by molds is a severe problem. In food and feed, e.g. dairy products, sourdough bread and silage, lactic acid bacteria are used as starter cultures. Besides lactic and acetic acid, some strains produce other low molecular weight compounds with antifungal activities. One of these metabolites is phenyllactic acid (PLA), well known for its antifungal effect. The inhibitory effect of PLA has only partially been investigated, and the objective of this study was to elucidate in detail the antifungal properties of PLA.

Results

We investigated the outgrowth of individual conidia from Aspergillus niger, Cladosporium cladosporioides and Penicillium roqueforti, and observed the morphologies of resulting colonies on solid media using different acid concentrations. We found that PLA inhibits molds similar to weak acid preservatives. Furthermore, it has an additional activity: at sub-inhibitory concentrations, fungal colonies displayed slower radial growth and inhibited sporulation. The L isoform of PLA is a more potent inhibitor than the D form. Increased expression of phiA was observed during PLA treatment. This gene was initially identified as being induced by Streptomyces-produced macrolide antibiotics, and is shown to be a structural protein in developed cells. This suggests that PhiA may act as a general stress protectant in fungi.

Conclusion

From a food protection perspective, the results of this study support the usage of lactic acid bacteria strains synthesizing PLA as starter cultures in food and feed. Such starter cultures could inhibit spore synthesis, which would be beneficial as many food borne fungi are spread by airborne spores.

【 授权许可】

   
2013 Svanström et al.; licensee BioMed Central Ltd.

【 图 表 】

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