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Antifungal Components Produced from Lactic Acid Bacteria (Turkish with English Abstract)

Year 2012, Volume: 37 Issue: 1, 47 - 54, 01.02.2012

Abstract

Yeast and molds appear to be important spoilage microorganisms in stored food and feed. Yeast and molds create deterioration in taste, smell, appearance of especially milk and meat products, bread, fruit juices, jam and tomato paste and led to quality and economic losses as well as cause a variety of health problems by producing mycotoxins. Increasing consumer demands for non processed food and reduction in chemical preservation in the food industry led to an increase the number of studies related to possible usage of lactic acid bacteria as biopreservatives against yeast and mold growth. The use of lactic acid bacteria in food industry as biopreservative against mold and yeast such as Aspergillus, Fusarium and Candida is becoming widespread because of antifungal components like organic acids, hydogen peroxide, reuterin, fatty acids, cyclic dipeptides produced by different lactic acid bacteria such as Lactobacillus plantarum, L. rhamnosus and L. reuteri. In this review, antifungal components produced by lactic acid bacteria and their properties are explained.

References

  • Olaoye OA, Ntuen IG. 2011. Spoilage and preservation of meat: a general appraisal and potential of lactic acid bacteria as biological preservatives. Int Res J Biotechnol, 2(1), 33-46.
  • Ünlütürk A, Karapınar M, Turantafl F. 1998. Gıdalarda Önemli Mikroorganizmalar. Gıda Mikrobiyolojisi.Ünlütürk A (bafl editör), Mengi Tan Basımevi, İzmir, Türkiye, s. 11-45.
  • Ström K. 2005. Fungal Inhibitory Lactic Acid Bacteria Characterization and Application of Lactobacillus plantarumMİLAB 393. Doktora Tezi. Swedish University of Agricultural Sciences, Uppsala, Sweden, 39 p.
  • Tunail N. 2000. Mikrobiyel Enfeksiyonlar ve İntoksikasyonlar. Gıda Mikrobiyolojisi ve Uygulamaları. Geniflletilmifl 2. Baskı. Ankara Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü Yayını. Sim Matbaacılık Ltd. fiti., Ankara, s. 81-184.
  • Dinçer E, Kıvanç M, Karaca H. 2009. Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. GIDA,35 (1), 1-8.
  • Schnürer J, Magnusson J. 2005. Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci Tech,16, 70-78.
  • Olaoye OA, Onilude AA. 2010. Investigation on the potential use of biological agents in the extension of fresh beef in Nigeria. W J Micr Biotechnol,26: 1445–1454, doi: 10.1007/s11274- 010-0319-5.
  • Olaoye OA, Dodd CER. 2010. Evaluation of bacteriocinogenic Pediococcus acidilactici as protective culture in the preservation of tsire, a traditional Nigerian stick meat. J Food Safety, 30: 867–888, doi: 10.1111/j.1745-4565.2010.00247.x.
  • Sanglard D. 2002. Resistance of human fungal pathogens to antifungal drugs. Curr Opin Microbiol,5, 379–385.
  • Cabo ML, Braber AF, Koenraad PM. 2002. Apparent antifungal activity of several lactic acid bacteria against Penicillium discolor is due to acetic acid in the medium. J Food Protect, 65, 1309–1316.
  • Viljoen BC. 2001. The interaction between yeasts and bacteria in dairy environments. Int J Food Microbiol,69, 37–44.
  • Tafl E. 2008. Probiyotik Laktik Asit Bakterileri ve Baharatların Bazı Gıda Patojenleri Üzerine İnhibisyon Etkisi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Biyoteknoloji Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 72 s.
  • Gálvez A, Abriouel H, López, RL, Omar NB. 2007. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol, 120, 51–70.
  • Sjögren J, Magnusson J, Broberg A, Schnürer J, Kene L. 2003. Antifungal 3-hydroxy fatty acids from Lactobacillus plantarum MiLAB 14. Appl Environ Microb,69 (12), 7554-7557.
  • Lind H, Sjögren J, Gohil S, Kene L, Schnürer J, Broberg A. 2007. Antifungal compounds from cultures of dairy propionibacteria type strains. FEMS Microbiol Lett,271, 310-315.
  • Niku-Paavola ML, Laitila A, Mattila-Sandholm T, Haikara A. 1999. New types of antimicrobial compounds produced by Lactobacillus plantarum. J Appl Microbiol,88, 29-35.
  • fienol A, İfller M, Karahan AG, Baflyiğit Kılıç G, Kuleaflan H, Kaya S, Keskin M, Gören İ, Sarıtafl U, Arıdoğan CB, Delibafl N. 2011. Preventive effect of probiotics and alpha tocopherol on the ethanol-induced gastric mucosal injury in rats. J Med Food, 14 (1-2), 173-179.
  • fienol A, İfller M, Karahan AG, Baflyigit Kılıç G, Kuleaflan H, Goren İ, Sarıtafl U, Kaya S, Ciris M, Aktürk O, Arıdoğan CB, Demirin H, Çakmakçı ML. 2011. Effect of the probiotics on aspirin- induced gastric mucosal lesions. Turk J Gastroenterol,22 (1), 18-26.
  • Hassan YI, Bullerman LB. 2008. Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture. Int J Food Microbiol,121, 112–115.
  • Kim JD. 2005. Antifungal activity of lactic acid bacteria isolated from kimchi against Aspergillus fumigatus. Mycobiol,33 (4), 210-214.
  • Dalie DKD, Deschamps AM, Richard-Forget F. 2010. Potential for control of mould growth and mycotoxins: Lactic acid bacteria A review. Food Control,21, 370-380.
  • Erginkaya Z, Güven M, Kavas C, Var I, Kabak B, Karaca OB. 2003. Farklı laktik asit kültürleriyle üretilen yoğurtlarda laktik asit bakterilerinin Aspergillus flavusüzerine antifungal etkisi. Gıda Mühendisliği Dergisi,7 (15), 31-36.
  • Gürsel A, fienel E, Yaman fi. 2004. Yoğurtta maya ve küf geliflimine karflı biyokoruyucu kültür kullanımı. GIDA, 29 (4), 283-289.
  • Erginkaya Z, Kavas C, Var I, Kabak B, Güven M. 2005. Bazı laktik asit bakterileri ve bifidobakterin antifungal etkileri. www.mikrobiyoloji.org/ pdf/702050703.pdf (Eriflim tarihi 12.09.2011).
  • Durlu-Özkaya F, Karabıçak N, Kayalı R, Esen B. 2005. Inhibition of yeast isolated from traditional Turkish cheeses by lactobacillus spp. Int J Dairy Technol58 (2), 111-114.
  • Prachyakij P, Schnürer J, Charernjiratrakul W, Kantachote D. 2007. Selection and identification of lactic acid bacteria that inhibit yeast contaminants isolated from fermented plant beverages. Songklanakarin J Sci Technol,29, 211-218.
  • Onilude AA, Fagade OE, Bello MM, Fadahunsi IF. 2005. Inhibition of aflatoxin-producing aspergilli by lactic acid bacteria isolates from indigenously fermented cereal gruels. Afr J Biotechnol, 4 (12), 1404-1408.
  • Wongsuttichote K, Nitisinprasert S. 2009. Identification of antimicrobial substance producing lactic acid bacteria isolate KUB-KJ174 and its application as a biopreservative substance for bakery products. Kasetsart J. (Nat. Sci.), 43: 796-807. 29. Yang VW, Clausen CA. 2005. Determining the suitability of Lactobacilli antifungal metabolites for inhibiting mould growth. W J Micr Biotechnol, 21, 977-981.
  • Oluwafemi F, Adetunji AF. 2011. Antimicrobial activities of lactic acid bacteria isolated from traditionally- fermented maize (ogi) against Candida albicans. J Appl Biosci, 41, 2820-2835.
  • Yang Z. 2000. Antimicrobial compounds and extracellular polysaccharides produced by lactic acid bacteria: structures and properties. University of Helsinki Department of Food Technology, Helsinki, 61 p.
  • Erkmen O, Bozoğlu TF. 2008. Food Microbiology 4 Beneficial Uses of Microorganisms for Food Preservation and Health.İlke Yayınevi, Ankara, Türkiye, s. 39-49.
  • Erdoğrul Ö, Erbilir F. 2006. Isolation and characterization of Lactobacillus bulgaricus and Lactobacillus caseifrom various foods. Turk J Biol, 30, 39-44.
  • Erkmen O, Bozoğlu TF. 2008. Chemical Preservatives and Natural Antimicrobial Compounds. Food Microbiology 3 Food Preservation. İlke Yayınevi, Ankara, Türkiye, s. 71-124.
  • Salminen S, von Wright, A. 1998. Lactic Acid Bacteria Microbiology and Functional Aspects. Marcel Dekker Inc., New York, ABD, 617 p.
  • Yüksekdağ ZN, Beyatlı Y. 2003. Kefir mikroflorası ile laktik asit bakterilerinin metabolik, antimikrobiyel ve genetik özellikleri. Orlab On-Line Mikrobiyoloji Dergisi,1, 2, 49-69.
  • Kılıç S. 2001. Süt Endüstrisinde Laktik Asit Bakterileri.Ege Üniversitesi Ziraat Fakültesi Yayınları No:542, İzmir, Türkiye, 451 s.
  • Plocková M, Stilles J, Chumchalová J, Halfa- rová R. 2001. Control of mould growth by Lactobacillus rhamnosusVT1 and Lactobacillus reuteri CCM 3625 on milk agar plates. Czech J Food Sci,19 (2), 46-50.
  • Schillinger U, Villarreal JV. 2010. Inhibition of Penicillium nordicum in MRS medium by lactic acid bacteria isolated from foods. Food Control, 21, 107-111.
  • Fitzsimmons N, Berry DR. 1994. Inhibition of Candida albicansby Lactobacillus acidophilus: evidence for the involvement of a peroxidase system. Microbios, 80, 125–133.
  • Venturini ME, Blanco D, Oria R. 2002. In vitro antifungal activity of several compounds against Penicillium expansum. J Food Prot,65, 934-939. 42. Ponts N, Pinson-Gadais L, Verdal-Bonnin MN, Barreau C, Richard-Forget F. 2006. Accumulation of deoxynivalenol and its 15-acetylated form is significantly modulated by oxidative stress in liquid cultures of Fusarium graminearum. FEMS Micro Letts,258, 102-107.
  • Lindgren SW, Dobrogosz WJ. 1990. Antago- nistic activities of lactic acid bacteria in food and feed fermentation. FEMS Microbiol Rev, 87, 149-164. 44. Jay JM. 1982. Antimicrobial properties of diacetyl. Appl Environ Microb, 44, 425-532.
  • Bergsson G, Arnfinnsson J, Steingrimsson O, Thormar H. 2001. In vitro killing of Candida albicans by fatty acids and monoglycerides. Antimicrob Agents Ch, 45, 3209–3212.
  • Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobbetti M. 2000. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarumstrain 21B. Appl Environ Microb,66 (9), 4084-4090.
  • Magnusson J, Ström K, Roos S, Sjögren J, Schnürer J. 2003. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiol Lett, 219, 129-135.
  • Lavermicocca P, Valerio F, Visconti A. 2003. Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl Environ Microb,69 (1), 634-640.
  • Prema P, Smila D, Palavesam A, Immanuel G. 2008. Production and characterization of an antifungal compound (3-Phenyllactic Acid) produced by Lactobacillus plantarum strain. Food Bioprocess Technol,3, 379-386.
  • Gerez CL, Torino MI, Rollán G, de Valdez GF. 2010. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control,20, 144-148.
  • Rattanachaikunsopon P, Phumkhachorn P. 2010. Lactic acid bacteria: their antimicrobial compounds and their uses in food production. Annals of Bio Research,1 (4), 218-228.
  • Ström K, Sjögren J, Broberg A, Schnürer J. 2002. Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo (L-Phe-L-Pro) and cyclo(L-Phe-trans-4- OH-L-Pro) and phenyl lactic acid. Appl Environ Microb, 68, 4322-4327.
  • Gourama H, Bullerman LB. 1997. Anti- aflatoxigenic activity of Lactobacillus casei pseudoplantarum. Int J Food Microbiol, 34, 131–143. 54. Magnusson J, Schnürer J. 2001. Lactobacillus coryniformis
  • produces a broad spectrum proteinaceous antifungal compound. Appl Environ Microb, 67 (1), 1-5. 55. Atanossova M, Choiset Y, Dalgalarrondo M, Chobert JM, Dousset X, Ivanova I, Haertlé, T. 2003. Isolation and partial biochemical characterization of a proteinaceous antibacteria and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3. Int J Food Microbiol, 87, 63–73.

Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler

Year 2012, Volume: 37 Issue: 1, 47 - 54, 01.02.2012

Abstract

Maya ve küfler depolanan gıda ve yemlerde bozulmaya neden olan mikroorganizmalar olarak karşımıza çıkmaktadır. Özellikle süt ve et ürünleri, ekmek, meyve suları, reçel ve salça gibi farklı ürünlerde maya ve küfler tat, koku ve dış görünüşte yarattıkları bozulmalar, kalite kayıpları ve ekonomik kayıpların yanı sıra ürettikleri mikotoksinler ile de çeşitli sağlık problemlerine neden olmaktadır. Tüketicilerin fazla işlem görmemiş gıdalara olan talebinin artması ve kimyasal koruyucu maddelerin gıda endüstrisinde kullanımının azaltılması yönündeki talepleri, laktik asit bakterilerinin maya ve küf gelişimi üzerinde biyokoruyucu olarak kullanılmalarıyla ilgili çalışmaların artmasına sebep olmuştur. Lactobacillus plantarum, L. rhamnosus ve L. reuteri başta olmak üzere farklı laktik asit bakterilerinin ürettikleri organik asitler, hidrojen peroksit, reuterin, yağ asitleri, siklik dipeptitler gibi çeşitli antifungal bileşenlerin gıda endüstrisinde biyokoruyucu olarak özellikle Aspergillus, Fusarium, Penicillium ve Candida gibi farklı küf ve mayalar üzerinde kullanılmaları gün geçtikçe yaygınlaşmaktadır. Bu derlemede laktik asit bakterileri tarafından üretilen antifungal bileşenler ve özellikleri açıklanmaya çalışılmıştır.

References

  • Olaoye OA, Ntuen IG. 2011. Spoilage and preservation of meat: a general appraisal and potential of lactic acid bacteria as biological preservatives. Int Res J Biotechnol, 2(1), 33-46.
  • Ünlütürk A, Karapınar M, Turantafl F. 1998. Gıdalarda Önemli Mikroorganizmalar. Gıda Mikrobiyolojisi.Ünlütürk A (bafl editör), Mengi Tan Basımevi, İzmir, Türkiye, s. 11-45.
  • Ström K. 2005. Fungal Inhibitory Lactic Acid Bacteria Characterization and Application of Lactobacillus plantarumMİLAB 393. Doktora Tezi. Swedish University of Agricultural Sciences, Uppsala, Sweden, 39 p.
  • Tunail N. 2000. Mikrobiyel Enfeksiyonlar ve İntoksikasyonlar. Gıda Mikrobiyolojisi ve Uygulamaları. Geniflletilmifl 2. Baskı. Ankara Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü Yayını. Sim Matbaacılık Ltd. fiti., Ankara, s. 81-184.
  • Dinçer E, Kıvanç M, Karaca H. 2009. Biyokoruyucu olarak laktik asit bakterileri ve bakteriyosinler. GIDA,35 (1), 1-8.
  • Schnürer J, Magnusson J. 2005. Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci Tech,16, 70-78.
  • Olaoye OA, Onilude AA. 2010. Investigation on the potential use of biological agents in the extension of fresh beef in Nigeria. W J Micr Biotechnol,26: 1445–1454, doi: 10.1007/s11274- 010-0319-5.
  • Olaoye OA, Dodd CER. 2010. Evaluation of bacteriocinogenic Pediococcus acidilactici as protective culture in the preservation of tsire, a traditional Nigerian stick meat. J Food Safety, 30: 867–888, doi: 10.1111/j.1745-4565.2010.00247.x.
  • Sanglard D. 2002. Resistance of human fungal pathogens to antifungal drugs. Curr Opin Microbiol,5, 379–385.
  • Cabo ML, Braber AF, Koenraad PM. 2002. Apparent antifungal activity of several lactic acid bacteria against Penicillium discolor is due to acetic acid in the medium. J Food Protect, 65, 1309–1316.
  • Viljoen BC. 2001. The interaction between yeasts and bacteria in dairy environments. Int J Food Microbiol,69, 37–44.
  • Tafl E. 2008. Probiyotik Laktik Asit Bakterileri ve Baharatların Bazı Gıda Patojenleri Üzerine İnhibisyon Etkisi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Biyoteknoloji Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 72 s.
  • Gálvez A, Abriouel H, López, RL, Omar NB. 2007. Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol, 120, 51–70.
  • Sjögren J, Magnusson J, Broberg A, Schnürer J, Kene L. 2003. Antifungal 3-hydroxy fatty acids from Lactobacillus plantarum MiLAB 14. Appl Environ Microb,69 (12), 7554-7557.
  • Lind H, Sjögren J, Gohil S, Kene L, Schnürer J, Broberg A. 2007. Antifungal compounds from cultures of dairy propionibacteria type strains. FEMS Microbiol Lett,271, 310-315.
  • Niku-Paavola ML, Laitila A, Mattila-Sandholm T, Haikara A. 1999. New types of antimicrobial compounds produced by Lactobacillus plantarum. J Appl Microbiol,88, 29-35.
  • fienol A, İfller M, Karahan AG, Baflyiğit Kılıç G, Kuleaflan H, Kaya S, Keskin M, Gören İ, Sarıtafl U, Arıdoğan CB, Delibafl N. 2011. Preventive effect of probiotics and alpha tocopherol on the ethanol-induced gastric mucosal injury in rats. J Med Food, 14 (1-2), 173-179.
  • fienol A, İfller M, Karahan AG, Baflyigit Kılıç G, Kuleaflan H, Goren İ, Sarıtafl U, Kaya S, Ciris M, Aktürk O, Arıdoğan CB, Demirin H, Çakmakçı ML. 2011. Effect of the probiotics on aspirin- induced gastric mucosal lesions. Turk J Gastroenterol,22 (1), 18-26.
  • Hassan YI, Bullerman LB. 2008. Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture. Int J Food Microbiol,121, 112–115.
  • Kim JD. 2005. Antifungal activity of lactic acid bacteria isolated from kimchi against Aspergillus fumigatus. Mycobiol,33 (4), 210-214.
  • Dalie DKD, Deschamps AM, Richard-Forget F. 2010. Potential for control of mould growth and mycotoxins: Lactic acid bacteria A review. Food Control,21, 370-380.
  • Erginkaya Z, Güven M, Kavas C, Var I, Kabak B, Karaca OB. 2003. Farklı laktik asit kültürleriyle üretilen yoğurtlarda laktik asit bakterilerinin Aspergillus flavusüzerine antifungal etkisi. Gıda Mühendisliği Dergisi,7 (15), 31-36.
  • Gürsel A, fienel E, Yaman fi. 2004. Yoğurtta maya ve küf geliflimine karflı biyokoruyucu kültür kullanımı. GIDA, 29 (4), 283-289.
  • Erginkaya Z, Kavas C, Var I, Kabak B, Güven M. 2005. Bazı laktik asit bakterileri ve bifidobakterin antifungal etkileri. www.mikrobiyoloji.org/ pdf/702050703.pdf (Eriflim tarihi 12.09.2011).
  • Durlu-Özkaya F, Karabıçak N, Kayalı R, Esen B. 2005. Inhibition of yeast isolated from traditional Turkish cheeses by lactobacillus spp. Int J Dairy Technol58 (2), 111-114.
  • Prachyakij P, Schnürer J, Charernjiratrakul W, Kantachote D. 2007. Selection and identification of lactic acid bacteria that inhibit yeast contaminants isolated from fermented plant beverages. Songklanakarin J Sci Technol,29, 211-218.
  • Onilude AA, Fagade OE, Bello MM, Fadahunsi IF. 2005. Inhibition of aflatoxin-producing aspergilli by lactic acid bacteria isolates from indigenously fermented cereal gruels. Afr J Biotechnol, 4 (12), 1404-1408.
  • Wongsuttichote K, Nitisinprasert S. 2009. Identification of antimicrobial substance producing lactic acid bacteria isolate KUB-KJ174 and its application as a biopreservative substance for bakery products. Kasetsart J. (Nat. Sci.), 43: 796-807. 29. Yang VW, Clausen CA. 2005. Determining the suitability of Lactobacilli antifungal metabolites for inhibiting mould growth. W J Micr Biotechnol, 21, 977-981.
  • Oluwafemi F, Adetunji AF. 2011. Antimicrobial activities of lactic acid bacteria isolated from traditionally- fermented maize (ogi) against Candida albicans. J Appl Biosci, 41, 2820-2835.
  • Yang Z. 2000. Antimicrobial compounds and extracellular polysaccharides produced by lactic acid bacteria: structures and properties. University of Helsinki Department of Food Technology, Helsinki, 61 p.
  • Erkmen O, Bozoğlu TF. 2008. Food Microbiology 4 Beneficial Uses of Microorganisms for Food Preservation and Health.İlke Yayınevi, Ankara, Türkiye, s. 39-49.
  • Erdoğrul Ö, Erbilir F. 2006. Isolation and characterization of Lactobacillus bulgaricus and Lactobacillus caseifrom various foods. Turk J Biol, 30, 39-44.
  • Erkmen O, Bozoğlu TF. 2008. Chemical Preservatives and Natural Antimicrobial Compounds. Food Microbiology 3 Food Preservation. İlke Yayınevi, Ankara, Türkiye, s. 71-124.
  • Salminen S, von Wright, A. 1998. Lactic Acid Bacteria Microbiology and Functional Aspects. Marcel Dekker Inc., New York, ABD, 617 p.
  • Yüksekdağ ZN, Beyatlı Y. 2003. Kefir mikroflorası ile laktik asit bakterilerinin metabolik, antimikrobiyel ve genetik özellikleri. Orlab On-Line Mikrobiyoloji Dergisi,1, 2, 49-69.
  • Kılıç S. 2001. Süt Endüstrisinde Laktik Asit Bakterileri.Ege Üniversitesi Ziraat Fakültesi Yayınları No:542, İzmir, Türkiye, 451 s.
  • Plocková M, Stilles J, Chumchalová J, Halfa- rová R. 2001. Control of mould growth by Lactobacillus rhamnosusVT1 and Lactobacillus reuteri CCM 3625 on milk agar plates. Czech J Food Sci,19 (2), 46-50.
  • Schillinger U, Villarreal JV. 2010. Inhibition of Penicillium nordicum in MRS medium by lactic acid bacteria isolated from foods. Food Control, 21, 107-111.
  • Fitzsimmons N, Berry DR. 1994. Inhibition of Candida albicansby Lactobacillus acidophilus: evidence for the involvement of a peroxidase system. Microbios, 80, 125–133.
  • Venturini ME, Blanco D, Oria R. 2002. In vitro antifungal activity of several compounds against Penicillium expansum. J Food Prot,65, 934-939. 42. Ponts N, Pinson-Gadais L, Verdal-Bonnin MN, Barreau C, Richard-Forget F. 2006. Accumulation of deoxynivalenol and its 15-acetylated form is significantly modulated by oxidative stress in liquid cultures of Fusarium graminearum. FEMS Micro Letts,258, 102-107.
  • Lindgren SW, Dobrogosz WJ. 1990. Antago- nistic activities of lactic acid bacteria in food and feed fermentation. FEMS Microbiol Rev, 87, 149-164. 44. Jay JM. 1982. Antimicrobial properties of diacetyl. Appl Environ Microb, 44, 425-532.
  • Bergsson G, Arnfinnsson J, Steingrimsson O, Thormar H. 2001. In vitro killing of Candida albicans by fatty acids and monoglycerides. Antimicrob Agents Ch, 45, 3209–3212.
  • Lavermicocca P, Valerio F, Evidente A, Lazzaroni S, Corsetti A, Gobbetti M. 2000. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarumstrain 21B. Appl Environ Microb,66 (9), 4084-4090.
  • Magnusson J, Ström K, Roos S, Sjögren J, Schnürer J. 2003. Broad and complex antifungal activity among environmental isolates of lactic acid bacteria. FEMS Microbiol Lett, 219, 129-135.
  • Lavermicocca P, Valerio F, Visconti A. 2003. Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl Environ Microb,69 (1), 634-640.
  • Prema P, Smila D, Palavesam A, Immanuel G. 2008. Production and characterization of an antifungal compound (3-Phenyllactic Acid) produced by Lactobacillus plantarum strain. Food Bioprocess Technol,3, 379-386.
  • Gerez CL, Torino MI, Rollán G, de Valdez GF. 2010. Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control,20, 144-148.
  • Rattanachaikunsopon P, Phumkhachorn P. 2010. Lactic acid bacteria: their antimicrobial compounds and their uses in food production. Annals of Bio Research,1 (4), 218-228.
  • Ström K, Sjögren J, Broberg A, Schnürer J. 2002. Lactobacillus plantarum MiLAB 393 produces the antifungal cyclic dipeptides cyclo (L-Phe-L-Pro) and cyclo(L-Phe-trans-4- OH-L-Pro) and phenyl lactic acid. Appl Environ Microb, 68, 4322-4327.
  • Gourama H, Bullerman LB. 1997. Anti- aflatoxigenic activity of Lactobacillus casei pseudoplantarum. Int J Food Microbiol, 34, 131–143. 54. Magnusson J, Schnürer J. 2001. Lactobacillus coryniformis
  • produces a broad spectrum proteinaceous antifungal compound. Appl Environ Microb, 67 (1), 1-5. 55. Atanossova M, Choiset Y, Dalgalarrondo M, Chobert JM, Dousset X, Ivanova I, Haertlé, T. 2003. Isolation and partial biochemical characterization of a proteinaceous antibacteria and anti-yeast compound produced by Lactobacillus paracasei subsp. paracasei strain M3. Int J Food Microbiol, 87, 63–73.
There are 51 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Didem Akpınar This is me

Gülden Başyiğit Kılıç This is me

Publication Date February 1, 2012
Published in Issue Year 2012 Volume: 37 Issue: 1

Cite

APA Akpınar, D. ., & Kılıç, G. B. . (2012). Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler. Gıda, 37(1), 47-54.
AMA Akpınar D, Kılıç GB. Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler. The Journal of Food. February 2012;37(1):47-54.
Chicago Akpınar, Didem, and Gülden Başyiğit Kılıç. “Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler”. Gıda 37, no. 1 (February 2012): 47-54.
EndNote Akpınar D, Kılıç GB (February 1, 2012) Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler. Gıda 37 1 47–54.
IEEE D. . Akpınar and G. B. . Kılıç, “Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler”, The Journal of Food, vol. 37, no. 1, pp. 47–54, 2012.
ISNAD Akpınar, Didem - Kılıç, Gülden Başyiğit. “Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler”. Gıda 37/1 (February 2012), 47-54.
JAMA Akpınar D, Kılıç GB. Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler. The Journal of Food. 2012;37:47–54.
MLA Akpınar, Didem and Gülden Başyiğit Kılıç. “Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler”. Gıda, vol. 37, no. 1, 2012, pp. 47-54.
Vancouver Akpınar D, Kılıç GB. Laktik Asit Bakterileri Tarafından Üretilen Antifungal Bileşenler. The Journal of Food. 2012;37(1):47-54.

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