Antifungal activity of lactic acid bacteria of genus Lactobacillus sp. In the presence of polyols

Klewicka, E. (2007) Antifungal activity of lactic acid bacteria of genus Lactobacillus sp. In the presence of polyols. Acta Alimentaria, 36 (4). pp. 495-499. ISSN 0139-3006

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Abstract

The controlled lactic fermentation is a common method for food preservation. Lactic acid bacteria (LAB) manifest antagonistic activity mainly against Gram-negative bacteria but the growth of some Gram-positive is inhibited, too. Yeasts and moulds manifest slight or no sensitivity to the LAB metabolism products. In this study antagonistic activity of selected Lactobacillus strains (n=12) against fungi was investigated. Polyhydroxyalcohols (glycerol, lactitol, erythritol, sorbitol, mannitol) were added to basic MRS agar (10 g l−1). Lactobacillus bacteria multiplied effectively in the presence of polyhydroxyalcohols inhibiting the growth of fungi (Fusarium latenicum, Mucor hiemalis, Aspergillus niger, Aspergillus ochraceus, Candida mycoderma, Alternaria alternata, Geotrichum candidum). The most effective antagonistic activity was observed in the presence of sorbitol.

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