Volume 16, Issue 92 (2019)
FSCT 2019, 16(92): 113-127 |
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Nasrollahzadeh A, Khomeiri M. Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects. FSCT 2019; 16 (92) :113-127
URL: http://fsct.modares.ac.ir/article-7-35374-en.html
URL: http://fsct.modares.ac.ir/article-7-35374-en.html
1- Department of Food Science and Technology, Urmia.Iran , Ahmadnasrolahzade@yahoo.com
2- Associate Professor of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan.
2- Associate Professor of Food Science and Technology, Gorgan University of Agricultural Sciences & Natural Resources, Gorgan.
Abstract: (3378 Views)
Fungal spoilage plays an essential role in the deterioration of food and in the creation of foodborne disease. In addition, the production of various mycotoxins by fungi can cause serious dangers such as carcinogenic, teratogenic, immunotoxic, neuromastoxic, toxic dead, mycotoxicosis and Kashin Beck disease. On the other hand, despite the increasing resistance of molds to synthetic preservatives, that may produce carcinogenic nitrosamine, no effective strategy has been proposed to safely reduce of microbial growth for public health. Therefore, due to the safe and probiotic properties of the lactic acid bacteria that have been approved (GRAS and QPS), can be used as natural preservatives to prevent fungal spoilage of food. The ability to prevent and inhibitory fungal spoilage by lactic acid bacteria is mainly due to the production of antimicrobial compounds such as organic acids, fatty acids, hydrogen peroxide, phenyllactic acid, cyclic delpeptide, proteinaceous compounds, diacetyl, bacteriocin and reuterin. Also, the most important inhibitory mechanisms of lactic acid bacteria against fungal corruption include membrane destabilization, proton gradient interference, enzyme inhibition, and creation of reactive oxygen species. Therefore, in this paper, it has been tried to overview of antifungal metabolites and their chemical structure, inhibitory mechanisms and probiotic properties of the lactic acid bacteria.
Keywords: Fungal spoilage, Mycotoxin, Lactic acid bacteria, Natural preservatives, Metabolites, Mechanism
Article Type: Systematic Review |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2019/08/1 | Accepted: 2019/10/23 | Published: 2019/09/1
Received: 2019/08/1 | Accepted: 2019/10/23 | Published: 2019/09/1
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