Antifungal effect of dairy propionibacteria - contribution of organic acids
2005 (English)In: International Journal of Food Microbiology, ISSN 0168-1605, E-ISSN 1879-3460, Vol. 98, no 2, 157-165 p.Article in journal (Refereed) Published
Large amounts of food and feed are lost every year due to spoilage by moulds and yeasts. Biopreservation, i.e. the use of microorganisms as preservatives instead of chemicals, has gained increased interest. Lactic acid bacteria and propionibacteria might be particularly useful due to their important role in many food fermentations. Knowledge of the antifungal effects of the organic acids produced by these bacteria is necessary to understand their inhibitory activity. We evaluated the antifungal activity of the type strains of five dairy propionibacteria, Propionibacterium acidipropionici, P. jensenii, P. thoenii, P. freudenreichii subsp. freu denreichii and P. freudenreichii subsp. shermanii against eight food- and feedborne moulds and yeasts. A dual culture system assayed the inhibitory activity on three different agar media, sodium lactate (SL), de Man Rogosa Sharp (MRS) and MRS without acetate (MRS-ac). The amounts of organic acids produced during growth of propionibacteria in liquid SL, MRS and MRS-ac were also determined. The minimal inhibitory concentration (MIC) values of propionic, acetic and lactic acid were established for all fungi at pH 3, 5 and 7. Propionic acid, followed by acetic acid, was the most potent antifungal acid. Inhibition at pH 7 generally required concentrations above 500 mM for all three acids, at pH 5 the MIC values for propionic and acetic acids were 20-120 mM and above 500 mM for lactic acid. At pH 3, the MIC values were, with one exception, below 10 mM for both propionic and acetic acid and above 160 mM for lactic acid. The yeast Pichia anomala was the fungus most resistant to organic acids. The propionibacteria exhibited a pronounced species variation in antifungal activity on MRS (+/- acetate) agar, with P. thoenii being the most potent. Four of the five propionibacteria species produced more propionic and acetic acid in liquid SL medium than in MRS (+/- acetate) broth. However, when SL agar was used as the growth medium, none of the propionibacteria inhibited fungal growth.
Place, publisher, year, edition, pages
Elsevier, 2005. Vol. 98, no 2, 157-165 p.
propionic acid, acetic acid, lactic acid, moulds, yeasts, Propionibacterium, MIC
Food Science Microbiology
IdentifiersURN: urn:nbn:se:oru:diva-52393DOI: 10.1016/j.ijfoodmicro.2004.05.020ISI: 000227015900006PubMedID: 15681043ScopusID: 2-s2.0-12844251311OAI: oai:DiVA.org:oru-52393DiVA: diva2:972190