Abstract
Food and feed contamination by fungi, especially by toxigenic ones, is a global concern because it can pose serious health problems when the production of mycotoxins is involved. Lactic acid bacteria (LAB), well-known for fermenting foods, have been gaining attention for their antifungal and anti-mycotoxin properties. This work tested 14 LAB strains isolated from naturally fermented Brazilian table olives for growth inhibition of Aspergillus flavus, Aspergillus carbonarius, Penicillium nordicum, and Penicillium expansum. The strains Lacticaseibacillus paracasei subsp. paracasei CCMA 1764, Levilactobacillus brevis CCMA 1762, and Lactiplantibacillus pentosus CCMA 1768 showed the strongest antifungal activity, being more active against P. expansum. Aflatoxin B1 (AFB1), ochratoxin A (OTA), and patulin (PAT) production was reduced essentially by mycelia growth inhibition. The main organic acids detected in the cell free supernatant (CFS) were lactic and acetic acids. Tested LAB exhibited adsorption capacity against AFB1 (48–51%), OTA (28–33%), and PAT (23–24%). AFB1 was converted into aflatoxin B2a (AFB2a) by lactic and acetic acids produced by the strain CCMA 1764. A similar conversion was observed in solutions of these organic acids (0.1 M). These findings demonstrate the potential of isolated LAB strains as natural agents to control toxigenic fungi and their mycotoxins in fermented products, such as table olives.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
ortuguese Foundation for Science and Technology
LABBELS—Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems
Portuguese Foundation for Science and Technology
Subject
Health, Toxicology and Mutagenesis,Toxicology
Reference75 articles.
1. Evolving challenges and strategies for fungal control in the food supply chain;Davies;Fungal Biol. Rev.,2021
2. mycotoxins: An underhand food problem;Moretti;Mycotoxigenic Fungi,2017
3. Worldwide contamination of food-crops with mycotoxins: Validity of the widely cited ‘FAO estimate’ of 25%;Eskola;Crit. Rev. Food Sci. Nutr.,2020
4. Aflatoxin contamination in food crops: Causes, detection, and management: A review;Kumar;Food Prod. Process. Nutr.,2021
5. Meneely, J.P., Kolawole, O., Haughey, S.A., Miller, S.J., Krska, R., and Elliott, C.T. (2022). The challenge of global aflatoxins legislation with a focus on peanuts and peanut products: A systematic review. Expo. Health, 1–21.
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献