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Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt

Aunsbjerg, S. D. ; Honoré, A. H. ; Marcussen, J. ; Ebrahimi, P. LU ; Vogensen, F. K. ; Benfeldt, C. ; Skov, T. and Knøchel, S. (2015) In International Journal of Food Microbiology 194. p.46-53
Abstract

Lactic acid bacteria with antifungal properties can be used to control spoilage of food and feed. Previously, most of the identified metabolites have been isolated from cell-free fermentate of lactic acid bacteria with methods suboptimal for detecting possible contribution from volatiles to the antifungal activity. The role of volatile compounds in the antifungal activity of Lactobacillus paracasei DGCC 2132 in a chemically defined interaction medium (CDIM) and yogurt was therefore investigated with a sampling technique minimizing volatile loss. Diacetyl was identified as the major volatile produced by L. paracasei DGCC 2132 in CDIM. When the strain was added to a yogurt medium diacetyl as well as other volatiles also increased but the... (More)

Lactic acid bacteria with antifungal properties can be used to control spoilage of food and feed. Previously, most of the identified metabolites have been isolated from cell-free fermentate of lactic acid bacteria with methods suboptimal for detecting possible contribution from volatiles to the antifungal activity. The role of volatile compounds in the antifungal activity of Lactobacillus paracasei DGCC 2132 in a chemically defined interaction medium (CDIM) and yogurt was therefore investigated with a sampling technique minimizing volatile loss. Diacetyl was identified as the major volatile produced by L. paracasei DGCC 2132 in CDIM. When the strain was added to a yogurt medium diacetyl as well as other volatiles also increased but the metabolome was more complex. Removal of L. paracasei DGCC 2132 cells from CDIM fermentate resulted in loss of both volatiles, including diacetyl, and the antifungal activity towards two strains of Penicillium spp. When adding diacetyl to CDIM or yogurt without L. paracasei DGCC 2132, marked inhibition was observed. Besides diacetyl, the antifungal properties of acetoin were examined, but no antifungal activity was observed. Overall, the results demonstrate the contribution of diacetyl in the antifungal effect of L. paracasei DGCC 2132 and indicate that the importance of volatiles may have been previously underestimated.

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author
; ; ; ; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Antifungal, Diacetyl, GC-MS, Lactobacillus, Molds, Volatiles
in
International Journal of Food Microbiology
volume
194
pages
8 pages
publisher
Elsevier
external identifiers
  • pmid:25461608
  • scopus:84911871145
ISSN
0168-1605
DOI
10.1016/j.ijfoodmicro.2014.11.007
language
English
LU publication?
no
id
ff2dd347-43fc-4e25-ba81-e2d3ac58eaa7
date added to LUP
2019-06-24 12:19:10
date last changed
2020-09-23 07:47:19
@article{ff2dd347-43fc-4e25-ba81-e2d3ac58eaa7,
  abstract     = {<p>Lactic acid bacteria with antifungal properties can be used to control spoilage of food and feed. Previously, most of the identified metabolites have been isolated from cell-free fermentate of lactic acid bacteria with methods suboptimal for detecting possible contribution from volatiles to the antifungal activity. The role of volatile compounds in the antifungal activity of Lactobacillus paracasei DGCC 2132 in a chemically defined interaction medium (CDIM) and yogurt was therefore investigated with a sampling technique minimizing volatile loss. Diacetyl was identified as the major volatile produced by L. paracasei DGCC 2132 in CDIM. When the strain was added to a yogurt medium diacetyl as well as other volatiles also increased but the metabolome was more complex. Removal of L. paracasei DGCC 2132 cells from CDIM fermentate resulted in loss of both volatiles, including diacetyl, and the antifungal activity towards two strains of Penicillium spp. When adding diacetyl to CDIM or yogurt without L. paracasei DGCC 2132, marked inhibition was observed. Besides diacetyl, the antifungal properties of acetoin were examined, but no antifungal activity was observed. Overall, the results demonstrate the contribution of diacetyl in the antifungal effect of L. paracasei DGCC 2132 and indicate that the importance of volatiles may have been previously underestimated.</p>},
  author       = {Aunsbjerg, S. D. and Honoré, A. H. and Marcussen, J. and Ebrahimi, P. and Vogensen, F. K. and Benfeldt, C. and Skov, T. and Knøchel, S.},
  issn         = {0168-1605},
  language     = {eng},
  month        = {02},
  pages        = {46--53},
  publisher    = {Elsevier},
  series       = {International Journal of Food Microbiology},
  title        = {Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2014.11.007},
  doi          = {10.1016/j.ijfoodmicro.2014.11.007},
  volume       = {194},
  year         = {2015},
}