New insights into the antifungal activity of lactic acid bacteria isolated from different food matrices

F.  Panebianco; A.  Caridi

doi:10.3989/gya.1262192

Authors

F. Panebianco Department of AGRARIA, “Mediterranea” University of Reggio Calabria https://orcid.org/0000-0002-8041-4435
A. Caridi Department of AGRARIA, “Mediterranea” University of Reggio Calabria https://orcid.org/0000-0001-6980-3563

DOI:

https://doi.org/10.3989/gya.1262192

Keywords:

Antifungal activity, Aspergillus section Nidulantes, Lactic acid bacteria, Penicillium, Table olive fermentation

Abstract

The anti-mold activity of 397 strains of lactic acid bacteria was evaluated using both the spot method in Petri plates and coculture in liquid medium. The study led to the selection of 34 strains isolated from table olives or olive brines, 15 strains from dairy products, and 10 strains from sourdoughs, all able to inhibit a strain of Penicillium crustosum and/or a strain of Aspergillus section Nidulantes, prevailing in two Calabrian olive brines. Seven representative strains were identified as Lactobacillus pentosus (four strains) and Lactobacillus sanfranciscensis (three strains) and are currently under testing for their antifungal activity during table olive fermentation. This research constitutes an initial contribution to the control of fungal growth and mycotoxin accumulation during table olive fermentation. The selected strains could be used as adjunct cultures in table olive fermentation, allowing for the biological control of table olive safety.

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