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Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
Author(s) -
Izzo Luana,
Luz Carlos,
Ritieni Alberto,
Quiles Beses Juanma,
Mañes Jordi,
Meca Giuseppe
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15487
Subject(s) - lactobacillus plantarum , food science , food spoilage , fermentation , preservative , penicillium , fermentation in food processing , aspergillus , biology , lactic acid , lactobacillus , fusarium , shelf life , food microbiology , bacteria , chemistry , microbiology and biotechnology , botany , genetics
The presence of mycotoxigenic fungi such as Aspergillus , Penicillium , and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii , a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fermented whey at a concentration ranged from 0.34 to 1.21 mg/L. These results suggest the possible use of fermented whey as a source of new preservatives of natural origin to incorporate in food matrices for the purpose of improving the shelf life. Practical Application Whey could be a good candidate for use as a natural antifungal agent to incorporate in food matrices. Whey could be used to prevent specific fungal growth that naturally occurs in food preparations. Consequentially, whey could enhance the shelf life of edible products.