Antifungal metabolites of lactic acid bacteria for use in dairy fermentations

酵母菌和真菌引起的腐败是食品腐败和食物浪费的主要原因;酵母菌和真菌作为发酵乳制品中的腐败生物尤其相关。与真菌对杀真菌剂的耐药性、杀真菌剂残留以及食品中化学防腐剂的使用有关的问题需要使用替代方法，通过生物防腐来控制酵母菌和真菌的生长。乳酸菌在食品发酵中具有安全的使用历史;乳酸菌还产生一系列抗真菌化合物，在食品防腐中具有潜在的用途。已经描述了用于奶酪保存的抗真菌发酵剂的使用，然而，由这些菌株产生的抗真菌化合物尚未被表征。目前商业化的抗真菌培养物是基于丙酸杆菌产生丙酸，或使用产生未知抗真菌代谢物的乳酸杆菌。缺乏关于抗真菌代谢物的信息阻碍了用于选择培养物的培养物集合的靶向筛选，以及用于增加抗真菌活性的培养或工艺条件的优化。** 本项目旨在鉴定具有抗真菌活性的乳制品发酵剂，鉴定活性代谢物，并确定使用培养物是否可以控制奶酪和其他发酵乳制品中的真菌腐败。提供具有已证实的抗真菌活性的起子培养物或辅助培养物的能力将为支持组织提供显著的竞争优势。它还将加强与国际合作伙伴的战略伙伴关系，以提高相对于主导加拿大和国外发酵剂市场的大型国际供应商的竞争力。加拿大发酵剂供应商能力的提高也将使加拿大乳制品行业受益，并可能通过减少加拿大的食物浪费来提供更广泛的社会和经济效益。

Spoilage by yeasts and fungi is a major contributor to food spoilage and food waste; yeasts and fungi are particularly relevant as spoilage organisms in fermented dairy products. Concerns related to fungal resistance to fungicides, fungicides residues, and the use of chemical preservatives in food necessitates the use of alternatives means of controlling growth of yeasts and fungi by biopreservation.**Lactic acid bacteria have a safe history of use in food fermentation; lactic acid bacteria also produce a range of antifungal compounds with potential use in food preservation. The use of antifungal starter cultures for use in cheese preservation has been described, however, the antifungal compounds produced by these strains have not been characterized. Current commercial antifungal cultures are based on production of propionic acid by propionibacteria, or on the use of lactobacilli that produce unknown antifungal metabolites. The lack of information on the antifungal metabolites impedes the targeted screening of culture collections for selection of cultures, and the optimization of culture or process conditions for increased antifungal activity. **This project aims to identify dairy starter cultures with antifungal activity, to identify the active metabolites, and to determine whether the use of the cultures allow control of fungal spoilage in cheese and other fermented dairy products. The ability to provide starter cultures or adjunct cultures with demonstrated antifungal activity will provide a significant competitive advantage to the supporting organization. It will also strengthen a strategic partnership with an international partner to improve the competitiveness of relative to the large international suppliers that dominate the market for starter cultures in Canada and abroad. The improved ability of Canadian suppliers of starter cultures will also benefit the Canadian dairy industry, and may provide broader societal and economic benefits through a reduction of food waste in Canada.********