The effect of carboxylic acids, composed by both organic and phenolic acids, released in a barley malt substrate fermented by lactic acid bacteria was tested against Fusarium culmorum macroconidia and compared under different fermentation conditions. Phenolic acids released by Lactobacillus plantarum FST1.7 and Lactobacillus brevis R2 Delta were quantified using a QuEChERS method coupled with a HPLC-UV/PDA system. Their concentration improved with increasing extract content of the barley malt-based substrate and reached maximal concentrations after 48 h of fermentation performed at optimum growth temperature. Generally, phenolic acids were produced at levels far below their minimal inhibitory concentration (MIC), and limited synergistic effects were observed when mixed with organic acids. The fungal growth suppression by the wort fermented by Lb. brevis R2 Delta (95 +/- 9 h total inhibition) could be fully explained by the presence of antifungal carboxylic acids, whereas only partially accounted for Lb. plantarum FST1.7 (198 +/- 19 h). Organic acids were mainly responsible for the ability of LAB fermented wort to cause fungal inhibition, whereas phenolic acids took only a secondary role at the low concentrations released. Longer fermentation times favoured primarily organic acid release, whereas fermentation of higher malt extract substrates encouraged both organic and phenolic acids production. The understanding on how synergy works between antifungal compounds could help to identify strategies to further increase their concentration in wort, with potential to replace synthetic broths and for direct application in food application.

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate / Peyer, Lorenzo C.; Axel, Claudia; Lynch, Kieran M.; Zannini, Emanuele; Jacob, Fritz; Arendt, Elke K.. - In: FOOD CONTROL. - ISSN 0956-7135. - 69:(2016), pp. 227-236. [10.1016/j.foodcont.2016.05.010]

Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate

Zannini, Emanuele;
2016

Abstract

The effect of carboxylic acids, composed by both organic and phenolic acids, released in a barley malt substrate fermented by lactic acid bacteria was tested against Fusarium culmorum macroconidia and compared under different fermentation conditions. Phenolic acids released by Lactobacillus plantarum FST1.7 and Lactobacillus brevis R2 Delta were quantified using a QuEChERS method coupled with a HPLC-UV/PDA system. Their concentration improved with increasing extract content of the barley malt-based substrate and reached maximal concentrations after 48 h of fermentation performed at optimum growth temperature. Generally, phenolic acids were produced at levels far below their minimal inhibitory concentration (MIC), and limited synergistic effects were observed when mixed with organic acids. The fungal growth suppression by the wort fermented by Lb. brevis R2 Delta (95 +/- 9 h total inhibition) could be fully explained by the presence of antifungal carboxylic acids, whereas only partially accounted for Lb. plantarum FST1.7 (198 +/- 19 h). Organic acids were mainly responsible for the ability of LAB fermented wort to cause fungal inhibition, whereas phenolic acids took only a secondary role at the low concentrations released. Longer fermentation times favoured primarily organic acid release, whereas fermentation of higher malt extract substrates encouraged both organic and phenolic acids production. The understanding on how synergy works between antifungal compounds could help to identify strategies to further increase their concentration in wort, with potential to replace synthetic broths and for direct application in food application.
2016
phenolic acids; minimal inhibitory concentration; barley malt wort; lactic acid bacteria; 3-phenyllactic acid; Fusarium culmorum
01 Pubblicazione su rivista::01a Articolo in rivista
Inhibition of Fusarium culmorum by carboxylic acids released from lactic acid bacteria in a barley malt substrate / Peyer, Lorenzo C.; Axel, Claudia; Lynch, Kieran M.; Zannini, Emanuele; Jacob, Fritz; Arendt, Elke K.. - In: FOOD CONTROL. - ISSN 0956-7135. - 69:(2016), pp. 227-236. [10.1016/j.foodcont.2016.05.010]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1660960
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