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. 2022 Jun 27;11(13):1914.
doi: 10.3390/foods11131914.

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

Giovanna Iosca  1 , Luciana De Vero  1 , Giulia Di Rocco  1 , Giancarlo Perrone  2 , Maria Gullo  1 , Andrea Pulvirenti  1   3
Affiliations

Anti-Spoilage Activity and Exopolysaccharides Production by Selected Lactic Acid Bacteria

Giovanna Iosca et al. Foods. .

Abstract

In this study, eight lactic acid bacteria (LAB) strains, previously isolated from traditional and gluten-free sourdoughs, and selected for their potential in improving the sensory and rheological quality of bakery products, were screened against some common spoilage agents. The anti-mould activity was tested using strains of the species Fusarium graminearum, Aspergillus flavus, Penicillium paneum and Aspergillus niger. Regarding the antibacterial activity, it was assessed against four strains of the species Escherichia coli, Campylobacter jejuni, Salmonella typhimurium and Listeria monocytogenes. Furthermore, LAB strains were evaluated for their ability to produce exopolysaccharides, which are gaining considerable attention for their functional properties and applicability in different food industrial applications. A strain-specific behaviour against the moulds was observed. In particular, F. graminearum ITEM 5356 was completely inhibited by all the LAB strains. Regarding the antibacterial activity, the strains Leuconostoc citreum UMCC 3011, Lactiplantibacillus plantarum UMCC 2996, and Pediococcus pentosaceus UMCC 3010 showed wide activity against the tested pathogens. Moreover, all the LAB strains were able to produce exopolysaccharides, which were preliminarily characterized. The assessed features of the LAB strains allow us to consider them as promising candidates for single or multiple starter cultures for food fermentation processes.

Keywords: antibacterial activity; antimould activity; exopolysaccharides; food safety; sourdough; starter culture.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Fusarium graminearum on control plate (a) and on plate inoculated with Leuconostoc citreum UMCC 3011 (b).
Figure 2
Figure 2
Aspergillus niger on control plate (a) and on plate inoculated with Leuconostoc citreum UMCC 2993 (b) and UMCC 3011 (c).
Figure 3
Figure 3
Inhibition zones due to the activity of Leuconostoc citreum UMCC 3011 against Escherichia coli ATCC 43888, observed by a dual plate agar assay.
Figure 4
Figure 4
ATR-FTIR spectra of the freeze-dried samples obtained from the tested lactic acid bacteria strains.
Figure 5
Figure 5
MS spectra recorded in positive mode for the samples obtained after EPSs extraction from the eight lactic acid bacteria strains tested: Fructilactobacillus sanfranciscensis UMCC 2990 (a), Lentilactobacillus parabuchneri UMCC 2992 (b), Leuconostoc citreum UMCC 2993 (c), Lactiplantibacillus plantarum UMCC 2996 (d), Furfurilactobacillus rossiae UMCC 3002 (e), Lactiplantibacillus plantarum UMCC 3009 (f), Pediococcus pentosaceus UMCC 3010 (g), Leuconostoc citreum UMCC 3011 (h). Highlighted in red are the masses that have been subsequently fragmented for MS/MS analysis.
Figure 6
Figure 6
MS spectrum (a) and MS/MS spectra of the peak at 727.4 m/z (b) and 1012.8 m/z (c) of the sample obtained from Leuconostoc citreum UMCC 2993. Highlighted in red are the masses corresponding to the loss of a glucose unit.
See this image and copyright information in PMC

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