Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds

ABSTRACT

The use of lactic acid bacteria (LAB) as biopreservatives to control fungal spoilage in food is a promising strategy in terms of natural food preservation. In this study, 300 LAB were isolated from different sources and screened for antifungal activity in vitro against 9 spoilage fungi. Moreover, the most active strain Lactiplantibacillus pentosus 22B was utilized in yogurt as a biopreservative against fungal spoilage. Characterization of the antifungal compounds based on fungal response to concentrated extract after enzymatic treatments, GC-MS, and headspace GC-MS showed that L. pentosus 22B potentially produced a variety of active compounds including organic acids, peptidic compounds, fatty acids, volatile compounds, and hydrogen peroxide. The application of cell free-supernatant produced by L. pentosus 22B in yogurt showed its ability to prevent fungal growth during 22 days at 25°C. This LAB strain is a potential candidate for yogurt biopreservation based on the antifungal activity of L. pentosus in yogurt which has been experimentally confirmed for the first time.

KEYWORDS:

• Lactic acid bacteria
• antifungal activity
• yogurt
• biopreservation
• lactiplantibacillus pentosus. fungal spoilage

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by “Centre National pour la Recherche Scientifique et Technique” (CNRST) (Morocco) in the framework of the PPR2/2016/07 project; Centre National pour la Recherche Scientifique et Technique (CNRST) [PPR2/2016/07].