Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects

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NASROLLAHZADEH A.; KHOMEIRI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:92 Page(s): 113-127

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Title

Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects

Author(s)

NASROLLAHZADEH A. | KHOMEIRI M. | Issue Writer Certificate

Keywords

Fungal spoilageQ1

MycotoxinQ2

Lactic acid bacteriaQ1

Natural preservativesQ2

MetabolitesQ1

MechanismQ1

Abstract

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.

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APA: Copy

NASROLLAHZADEH, A., & KHOMEIRI, M.. (2019). Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(92 ), 113-127. SID. https://sid.ir/paper/71771/en

Vancouver: Copy

NASROLLAHZADEH A., KHOMEIRI M.. Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(92 ):113-127. Available from: https://sid.ir/paper/71771/en

IEEE: Copy

A. NASROLLAHZADEH, and M. KHOMEIRI, “Application of lactic lacid bacteria to biological control of fungal spoilage in food; metabolites, mechanisms and health effects,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 92 , pp. 113–127, 2019, [Online]. Available: https://sid.ir/paper/71771/en

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