Abstract
The antifungal activity of organic acids greatly improves the shelf life of bread and bakery products. However, little is known about the effect of lactic acid fermentation on fungal contamination in rice cakes. Here, we show that lactic acid fermentation in rice dough can greatly retard the growth of three fungal species when present in rice cakes, namely Cladosporium sp. YS1, Neurospora sp. YS3, and Penicillium crustosum YS2. The antifungal activity of the lactic acid bacteria against these fungi was much better than that of 0.3% calcium propionate. We found that organic acids including lactic and acetic acid, which are byproducts of lactic fermentation or can be artificially added, were the main antifungal substances. We also found that some Leuconostoc citreum and Weissella confusa strains could be good starter species for rice dough fermentation. These results imply that these lactic acid bacteria can be applicable to improve the preservation of rice cakes.
Citations
Citations to this article as recorded by
- Antifungal potential of Lactobacillus bioactive metabolites: synergistic interactions with food preservatives and molecular docking insights
Ahmed M. Emara, Diaa A. Marrez, Asmaa S. Ramadan, Ahmed A. El-Rashedy, Ahmed Noah Badr, Karolina Hoppe, Hongjun Li, Zhifei He
European Food Research and Technology.2025;[Epub] CrossRef - Purification and structural characterization of APTs, a novel antifungal peptide produced by Lactobacillus paracasei ALAC-4, and its inhibitory effect on Candida albicans
Jing Dong, Lin Zhu, Ziyu Sun, Mandlaa, Zhongjun Chen
LWT.2024; 199: 116077. CrossRef - Optimization of pile-fermentation process, quality and microbial diversity analysis of dark hawk tea (Machilus rehderi)
Yongyi Yang, Juan Peng, Qingqing Li, Qinfei Song, Quentin Cronk, Biao Xiong
LWT.2024; 192: 115707. CrossRef - Potential of Lactic Acid Bacteria and Bacillus spp. in a Bio-Detoxification Strategy for Mycotoxin Contaminated Wheat Grains
Sandra Mischler, Amandine André, Susette Freimüller Leischtfeld, Nadina Müller, Irene Chetschik, Susanne Miescher Schwenninger
Applied Microbiology.2024; 4(1): 96. CrossRef - Changes in microbial community during the factory production of sweet dumplings from glutinous rice determined by high-throughput sequencing analysis
Biao Suo, Zijie Dong, Yangyang Huang, Peng Guan, Xiaojie Wang, Huiping Fan, Zhongmin Huang, Zhilu Ai
LWT.2023; 180: 114689. CrossRef - Evaluation of Antifungal Metabolites Produced by Lactic Acid Bacteria
Joanna Ivy Irorita Fugaban, Eun Sung Jung, Svetoslav Dimitrov Todorov, Wilhelm Heinrich Holzapfel
Probiotics and Antimicrobial Proteins.2023; 15(5): 1447. CrossRef - Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix
Luana Virgínia Souza, Raiane Rodrigues da Silva, Andressa Falqueto, Andressa Fusieger, Evandro Martins, Cinzia Caggia, Cinzia Lucia Randazzo, Antonio Fernandes de Carvalho
LWT.2023; 182: 114773. CrossRef - Biocontrol of Rhizoctonia solani in basmati rice by the application of Lactobacillus and Weissella spp.
Maira Akhtar, Asia Nosheen, Rumana Keyani, Humaira Yasmin, Rabia Naz, Saqib Mumtaz, Muhammad Nadeem Hassan
Scientific Reports.2023;[Epub] CrossRef - Recent developments in antifungal lactic acid bacteria: Application, screening methods, separation, purification of antifungal compounds and antifungal mechanisms
Hong Chen, Xiaohai Yan, Gengan Du, Qi Guo, Yiheng Shi, Jiale Chang, Xiaoyu Wang, Yahong Yuan, Tianli Yue
Critical Reviews in Food Science and Nutrition.2023; 63(15): 2544. CrossRef - Removal of aflatoxin M1 from milk and aqueous medium by indigenously isolated strains of W. confusa H1 and L. plantarum S2
Himani J. Chaudhary, Ami R. Patel
Food Bioscience.2022; 45: 101468. CrossRef - Antifungal Preservation of Food by Lactic Acid Bacteria
Ahmad Nasrollahzadeh, Samira Mokhtari, Morteza Khomeiri, Per E. J. Saris
Foods.2022; 11(3): 395. CrossRef - Biological control for basal rot in yellow pitahaya fruits (Selenicereus megalanthus): Ex vivo trials
Luisa F. Lozada, Cristobal N. Aguilar, Claudia L. Vargas, Carolina M. Bedoya, Liliana Serna-Cock
Journal of King Saud University - Science.2022; 34(5): 102042. CrossRef - Microbial enrichment evaluation during the fermentation of ensiling pruned branches from tea plants
Shiqi Lin, Huihui Huang, Jinglei Zheng, Haiyu Lin, Yuefei Wang, Ping Xu
International Journal of Food Microbiology.2022; 374: 109742. CrossRef - Effects of hexanoic acid on microbial communities, fermentation, and hygienic quality of corn silages infested with toxigenic fungi
Wenbo Wang, Xin Yang, Junfeng Li, Zhihao Dong, Jie Zhao, Tao Shao, Xianjun Yuan
Journal of the Science of Food and Agriculture.2022; 102(9): 3522. CrossRef - Antipathogenic Action and Antibiotic Sensitivity Pattern of the Borhani-Associated Lactic Acid Bacterium Weissella confusa LAB-11
Tanim Jabid Hossain, Iqbal Hossain Nafiz, Halima Akter Mozumder, Ferdausi Ali, Nabila Rahman, Md. Sajib Khan
SSRN Electronic Journal .2022;[Epub] CrossRef - Biotechnological and Medical Aspects of Lactic Acid Bacteria Used for Plant Protection: A Comprehensive Review
Simon Bergsma, Gerrit Jan Willem Euverink, Nikolaos Charalampogiannis, Efthymios Poulios, Thierry K. S. Janssens, Spyridon Achinas
BioTech.2022; 11(3): 40. CrossRef - Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage
Omotade Richard Ogunremi, Susette Freimüller Leischtfeld, Sandra Mischler, Susanne Miescher Schwenninger
Food Bioscience.2022; 49: 101648. CrossRef - Effect of Lactic Acid Bacteria on the Fermentation Quality and Mycotoxins Concentrations of Corn Silage Infested with Mycotoxigenic Fungi
Jinyang Li, Wenbo Wang, Sifan Chen, Tao Shao, Xuxiong Tao, Xianjun Yuan
Toxins.2021; 13(10): 699. CrossRef -
Broad‐spectrum antimicrobial efficacy of
Pediococcus acidilactici
LAB001 against food spoilage and toxigenic bacteria and fungi
Sucheta Das, Vivekananda Mandal, Narayan Chandra Mandal
Journal of Food Processing and Preservation.2021;[Epub] CrossRef - Multifunctional properties and safety evaluation of lactic acid bacteria and yeasts associated with fermented cereal doughs
Marcel Houngbédji, S. Wilfrid Padonou, Charles Parkouda, Pernille Greve Johansen, Mathias Hounsou, B. Pélagie Agbobatinkpo, Hagretou Sawadogo-Lingani, Lene Jespersen, D. Joseph Hounhouigan
World Journal of Microbiology and Biotechnology.2021;[Epub] CrossRef - Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread
Els Debonne, Fien Van Schoors, Peter Maene, Filip Van Bockstaele, Pieter Vermeir, Jan Verwaeren, Mia Eeckhout, Frank Devlieghere
International Journal of Food Microbiology.2020; 321: 108551. CrossRef - Organic acids and 2,4-Di-tert-butylphenol: major compounds of Weissella confusa WM36 cell-free supernatant against growth, survival and virulence of Salmonella Typhi
Wattana Pelyuntha, Chaiyavat Chaiyasut, Duangporn Kantachote, Sasithorn Sirilun
PeerJ.2020; 8: e8410. CrossRef - All‐around management of a fungal isolate obtained from cheese spoilage as an environmental source: Direct approach from an undergrad student to a biotechnological characterization
Eugenia Guadalupe Ortiz Lechuga, Omar Eduardo Tovar Herrera, Katiushka Arévalo Niño
Biochemistry and Molecular Biology Education.2019; 47(6): 681. CrossRef - Novel approaches for chemical and microbiological shelf life extension of cereal crops
Marcus Schmidt, Emanuele Zannini, Kieran M. Lynch, Elke K. Arendt
Critical Reviews in Food Science and Nutrition.2019; 59(21): 3395. CrossRef - Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications
Marcia Leyva Salas, Anne Thierry, Mathilde Lemaître, Gilles Garric, Marielle Harel-Oger, Manon Chatel, Sébastien Lê, Jérôme Mounier, Florence Valence, Emmanuel Coton
Frontiers in Microbiology.2018;[Epub] CrossRef - Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension
Claudia Axel, Emanuele Zannini, Elke K. Arendt
Critical Reviews in Food Science and Nutrition.2017; 57(16): 3528. CrossRef - Fate of Escherichia coli O157:H7 and bacterial diversity in corn silage contaminated with the pathogen and treated with chemical or microbial additives
I.M. Ogunade, Y. Jiang, D.H. Kim, A.A. Pech Cervantes, K.G. Arriola, D. Vyas, Z.G. Weinberg, K.C. Jeong, A.T. Adesogan
Journal of Dairy Science.2017; 100(3): 1780. CrossRef - Biocontrol potential of Lactobacillus strains isolated from corn silages against some plant pathogenic fungi
Zohreh Akhavan Kharazian, Gholamreza Salehi Jouzani, Mahnaz Aghdasi, Mohammad Khorvash, Majid Zamani, Hamid Mohammadzadeh
Biological Control.2017; 110: 33. CrossRef - Identification of antifungal peptides produced by Lactobacillus plantarum IS10 grown in the MRS broth
Belal J. Muhialdin, Zaiton Hassan, Fatimah Abu Bakar, Nazamid Saari
Food Control.2016; 59: 27. CrossRef - Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants
Milind H. Gajbhiye, Balu P. Kapadnis
Biocontrol Science and Technology.2016; 26(11): 1451. CrossRef - Appraisal of lactic acid bacteria as protective cultures
Kontham Kulangara Varsha, Kesavan Madhavan Nampoothiri
Food Control.2016; 69: 61. CrossRef - Screening for antimicrobial and proteolytic activities of lactic acid bacteria isolated from cow, buffalo and goat milk and cheeses marketed in the southeast region of Brazil
Fabricio L Tulini, Nolwenn Hymery, Thomas Haertlé, Gwenaelle Le Blay, Elaine C P De Martinis
Journal of Dairy Research.2016; 83(1): 115. CrossRef - Anoxia and anaerobic respiration are involved in “spawn-burning” syndrome for edible mushroom Pleurotus eryngii grown at high temperatures
Rui Ying Zhang, Dan Dan Hu, Yong Yue Zhang, Paul H. Goodwin, Chen Yang Huang, Qiang Chen, Wei Gao, Xiang Li Wu, Ya Jie Zou, Ji Bin Qu, Jin Xia Zhang
Scientia Horticulturae.2016; 199: 75. CrossRef - Isolation of antifungal activity of Leuconostoc mesenteroides TA from kimchi and characterization of its antifungal compounds
Seol Hwa Lee, Hae Choon Chang
Food Science and Biotechnology.2016; 25(1): 213. CrossRef - Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives
Sarah Crowley, Jennifer Mahony, Douwe van Sinderen
Trends in Food Science & Technology.2013; 33(2): 93. CrossRef - Transcriptomic and morphological profiling of Aspergillus fumigatus Af293 in response to antifungal activity produced by Lactobacillus plantarum 16
Sarah Crowley, Jennifer Mahony, John P. Morrissey, Douwe van Sinderen
Microbiology
.2013; 159(Pt_10): 2014. CrossRef - Fermentation of rice flour with Weissella koreensis HO20 and Weissella kimchii HO22 isolated from kimchi and its use in the making of jeolpyeon
Hyejung Choi, Hwawon Lee, Sun Yoon
Korean journal of food and cookery science.2013; 29(3): 267. CrossRef
MSK
Cite this Article
