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Antifungal attributes of lactic acid bacteria--a review
V K Batish1, U Roy, R Lal
1Molecular Biology Unit, National Dairy Research Institute, (Haryana), India.
Abstract:
Molds constitute a very important contaminating flora of dairy products. Contamination with undesirable molds has been a serious and frequently disturbing problem in the dairy industry that results in huge losses due to spoilage of cheese and other fermented foods incriminated by a variety of mycoflora such as Aspergillus, Penicillium, Fusarium, Rhizopus, and Mucor. The considerable drop in pH caused by the growth of lactic acid bacteria (LAB) in fermented milk makes such foods a breeding ground for the highly opportunistic fungi to proliferate and thrive, spoiling the products and effecting cost and its commensurate accessories. The major antimicrobial substances isolated from the LAB are found effective against bacteria only and their inhibition toward the growth of contaminating bacteria has been explored in detail. However, studies on the fungistatic properties of LAB are relatively rare. This article reviews the investigative studies on the antifungal aspects of different lactic acid bacteria and the prospects of this exceptional trait as a potential food biopreservative.
Insights
Lactic acid bacteria (LAB) show promising antifungal properties against spoilage molds in dairy products. This review explores LAB
Area of Science:
- Food Microbiology
- Dairy Science
- Mycology
Background:
- Molds are significant contaminants in dairy products, causing spoilage and economic losses.
- Lactic acid bacteria (LAB) create low-pH environments in fermented dairy, favoring fungal growth.
- Antimicrobial properties of LAB are well-studied against bacteria, but antifungal effects are less explored.
Purpose of the Study:
- To review existing research on the antifungal capabilities of various lactic acid bacteria.
- To assess the potential of LAB as natural biopreservatives in the food industry.
Main Methods:
- Literature review of studies investigating the antifungal activity of lactic acid bacteria.
- Analysis of research on mold contamination in dairy products and its control.
Main Results:
- Lactic acid bacteria exhibit fungistatic properties against common dairy spoilage molds.
- Specific LAB strains show significant inhibition of mold growth, reducing product spoilage.
Conclusions:
- Lactic acid bacteria possess a valuable, underexplored antifungal potential.
- Harnessing LAB's antifungal traits offers a promising avenue for developing natural food biopreservatives.