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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Arroyo, M., Aldred, D., and Magan, N. 2005. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread. Int. J. Food Microbiol. 98, 223–231.
Cho, J., Lee, D., Yang, C., Jeon, J., Kim, J., and Han, H. 2006. Microbial population dynamics of kimchi, a fermented cabbage product. FEMS Microbiol. Lett. 257, 262–267.
Coda, R., Rizzello, C.G., Nigro, F.D., Angelis, M., Arnault, P., and Gobbetti, M. 2008. Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage. Appl. Environ. Microbiol. 74, 7391–7398.
Corsetti, A., Gobbetti, M., Rossi, J., and Damiani, P. 1998. Antimould activity of sourdough lactic acid bacteria: identification of mixture of organic acids produced by Lactobacillus sanfrancisco CB1. Appl. Microbiol. Biotechnol. 50, 253–256.
De Vuyst, L. and Neysens, P. 2005. The sourdough microflora: biodiversity and metabolic interactions. Trends Food Sci. Technol. 16, 43–56.
Felsenstein, J. 1989. PHYLIP — Phylogeny Inference Package (Version 3.2). Cladistics 5, 164–166.
Freese, E., Sheu, C.W., and Galliers, E. 1973. Function of lipophilic acids as antimicrobial food additives. Nature 241, 321–325.
Hoffman, C.S. and Winston, F. 1987. A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli. Gene 57, 267–272.
Jang, J., Kim, B., Lee, J., Kim, J., Jeong, G., and Han, H. 2002. Identification of Weissella species by the genus-specific amplified ribosomal DNA restriction analysis. FEMS Microbiol. Lett. 212, 29–34.
Ji, Y., Zhu, K., Qian, H., and Zhou, H. 2007. Effect of water activity and temperature on growth of Penicillium citreoviride and Penicillium citrinum on MiGao (rice cake). Can. J. Microbiol. 53, 231–236.
Kim, J., Chun, J., and Han, H. 2000. Leuconostoc kimchi sp. nov., a new species from kimchi. Int. J. Syst. Evol. Microbiol. 50, 1915–1919.
Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., and Gobbetti, M. 2000. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl. Environ. Microbiol. 66, 4084–4090.
Lavermicocca, P., Valerio, F., and Visconti, P. 2003 Antifungal activity of phenyllactic acid against molds isolated from bakery products. Appl. Environ. Microbiol. 69, 634–640.
Magnusson, J. and Schnurer, J. 2001. Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound. Appl. Environ. Microbiol. 67, 1–5.
Ndagano, D., Lamoureux, T., Dortu, C., Vandermoten, S., and Phonart, P. 2011. Antifungal activity of 2 lactic acid bacteria of the Weissella genus isolated from food. J. Food Sci. 76, 305–311.
Park, J.W., Choi, S.Y., Hwang, H.J., and Kim, Y.B. 2005. Fungal mycoflora and mycotoxins in Korean polished rice destined for humans. Int. J. Food Microbiol. 103, 305–314.
Ryan, L., Dal Bello, F., and Arendt, E.K. 2008. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. Int. J. Food Microbiol. 125, 274–278.
Sheir-Neiss, G., Lai, M.H., and Morris, N.R. 1978. Identification of a gene for beta-tubulin in Aspergillus nidulans. Cell 15, 639–647.
Thompson, J.D., Gibson, T.J., Plewniak, F., Jeanmougin, F., and Higgins, D.G. 1997. The CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. Nucleic Acids Res. 25, 4876–4882.
Valerio, F., Favilla, M., De Bellis, P., Sisto, A., de Candia, S., and Lavermicocca, P. 2009. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium requeforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products. Syst. Appl. Microbiol. 32, 438–448.
Versalovic, J., Koeuth, T., and Lupski, J.R. 1991. Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes. Nucleic Acids Res. 19, 6823–6831.
Zhang, C., Brandt, M.J., Schwab, C., and Ganzle, M.G. 2010. Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough. Food Microbiol. 27, 390–395.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Baek, E., Kim, H., Choi, H. et al. Antifungal activity of Leuconostoc citreum and Weissella confusa in rice cakes. J Microbiol. 50, 842–848 (2012). https://doi.org/10.1007/s12275-012-2153-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12275-012-2153-y