Antifungal metabolites of lactic acid bacteria for use in dairy fermentations

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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.