Nowadays, food lost by fungal contamination is one of the main safety problems for bakery industry. As consumer rejecting use regular additives new methods are being investigated. One more promising alternatives microorganism in preservation food, bio-preservation. In this article ability a lactic acid bacteria fermented whey was assessed as bio-preservative ingredient to inhibit growth Aspergillus sp. and Penicillium bread. The rheological, mechanical antifungal properties 3 different...

Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used starter cultures many food products. In this work, commercial yeast bread and breads were prepared controls, well L. plantarum 5L1 lyophilized. The impact of on properties was studied. Antifungal compounds protein fraction by different treatments doughs also analyzed. addition, capacity contaminated fungi studied mycotoxin content...

in vitroAspergillus flavusPenicillium commune This study assesses the potential revalorization of beer bagasse (BB), an important food industry waste, as antifungal ingredient bread, by lactic acid bacterial (LAB) fermentation this waste. Initially, vitro studies metabolite and activity were performed for preparation a microbial culture medium LAB. The with 20% BB was determined optimal growth. Therefore, bread prepared 5% 10% (w/w) dried powder fermented ingredient. heat treatment during...

Probiotics are increasingly recognized for their potential in managing bacterial challenges animal production. This study aimed to evaluate the probiotic of Bacillus and Streptomyces strains, specifically bioprotective ability against Salmonella. In agar inhibition assays, these bacteria supported Salmonella-inhibition zones, ranging from 2.5 ± 0.5 6.3 2.0 mm. Analyses antimicrobial metabolites revealed capacity produce compounds with anti-Salmonella properties, except subtilis MLB2. When...

Fungal spoilage is one of the main reasons economic losses in food industry, especially wine sector. Consequently, search for safer and new preservation techniques has gained importance recent years. The objective this study was to investigate antifungal anti-mycotoxigenic activity from 28 microorganisms (MO) isolated red grape. a cell free supernatant fermented medium by MO (CFS) tested with agar diffusion method minimum inhibitory concentration (MIC) fungicidal (MFC) assay. Additionally,...

Abstract In an open-air market in southern Italy, we noticed ‘Lady finger’ banana fruit imported from Costa Rica showing a severe rot, whose symptoms consisted of necrotic peel lesions with variable shape and size. Fusarium sacchari F. proliferatum were consistently isolated symptomatic fruit. pathogenicity tests on fruit, was more virulent than . Quantitative Time-of-Flight Mass Spectrometric analysis secondary metabolites produced by isolates these two species three different matrices...

Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria (LAB) can improve the quality safety bread. Faced with this problem, four drying techniques-freeze-drying, spray-drying, low-temperature drying, low humidity-have been applied. Our goals were to isolate LAB strains antifungal potential against Aspergillus Penicillium fungi. The capacity was evaluated agar diffusion, co-culture in overlay...

Rice bran (RB) is a by-product of the rice industry that reaches waste 63 million tonnes per year. In order to promote development circular economy, it important revalorize by-products generated by food industry. Lactic acid bacteria (LAB) can ferment multiple substrates generating antifungal compounds such as organic acids, phenolic or bacteriocins, so use LAB be good strategy for revalorization by-products. addition, RB substrate lactic fermentation due its content carbohydrates and...

This study investigated the physicochemical properties, microbiological analysis, antifungal activity, and mycotoxin analysis of bread. Eight breads were prepared, including control Bread (CB), with calcium propionate (CPB), commercial sourdough (CCB), bread made oven-dried (SB), baked fermented by Pediococcus pentosaceus TI6 (SB-TI6). These contaminated Aspergillus flavus Penicillium verrucosum, their shelf life was monitored over 7 days. The results indicated that incorporating powder into...

Filamentous fungi are the main contamination agent in viticultural sector. Use of synthetic fungicides is regular answer to these contaminations. Nevertheless, because several problems associated with use compounds, industry demands new and safer methods. In present work, biopreservation potential four lactic acid bacteria (LAB) strains was studied against principal grape contaminant fungi.Agar diffusion test evidenced that all culture-free supernatant (CFS) had antifungal properties tested...

The objective of this study was to evaluate a water-soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus 4005 were effective against strains Fusarium spp., Penicillium Aspergillus minimum inhibitory concentration ranging 1.6 200 mg/ml fungicidal 400 mg/ml. LC-ESI-MS-TOF used analyze antimicrobial compounds. Several phenolic acids found. Fermented production...

Fungal deterioration by Penicillium species in refrigerated storage conditions is one of the main risk factors for health issues and food waste dairy industry. The purpose this study was to evaluate antifungal properties a plastic film carrying whey fermented lactic acid bacteria (LAB). results evidenced that containing using inhibited growth commune, verrucosum solitum 23, 20 17 days, respectively.

The industry is continuously searching for new methods to reduce the use of chemical preservatives while still produce safer foods consumer. Goat whey a waste from cheese which primarily treated as residue. It rich in different nutrients and has potential be used matrix lactic acid bacteria fermentation. This work aims find revalorization production natural origin antifungal agent by fermentation that can food ingredient. First culture mediums were developed fermented. Quantification...

Dairy products are important sources of bioactive (antibacterial, antithrombotic, antihypertensive, immunomodulatory, and antioxidative) peptides, that need to be released from the target proteins. In present study, bovine milk casein protein was hydrolyzed by pancreatin trypsin (4 24 h) evaluate hydrolyses efficiency (ninhydrin reaction); elucidate sequence casein-derived peptides (SDS-PAGE, LC-ESI-TOF-MS); assess antioxidant activity (DPPH ORAC), bioactivity in silico, bioaccessibility...

The global meat industry has grown substantially, producing 357.39 million tons in 2021, with poultry and pork comprising nearly 73% of this total. However, contamination by mycotoxins, such as zearalenone (ZEA) fumonisin B1 (FB1), presents a major issue, these toxins resist common preservation methods. This study explores the potential bioprotective microorganisms mycotoxin degradation fungal control within animal food production chain, sector facing significant challenges due to...

This paper focused on the analysis of physical-chemical properties, microbiological analysis, determination organic acids, antifungal activity, and mycotoxin bread. The study involved preparation eight different types bread, including control Bread (CB), with calcium propionate (CPB), bread made oven-dried sourdough (SB), baked fermented by P. pentosaceus TI6 (SB-TI6). These breads were contaminated A. flavus verrucosum, their shelf life was examined over a 7-day period. results demonstrated...