Antifungal metabolites of lactic acid bacteria for use in dairy fermentations

用于乳制品发酵的乳酸菌的抗真菌代谢物

• 批准号: 522204-2017
• 负责人: Gänzle, Michael
• 金额: $ 2万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=682009
• 关键词: Antifungal; metabolites; lactic; acid; bacteria

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.

酵母菌和真菌引起的腐败是造成食品腐败和食品浪费的主要原因；酵母和真菌作为发酵乳制品中的腐败微生物尤其重要。考虑到真菌对杀真菌剂、杀真菌剂残留以及食品中使用化学防腐剂的耐药性，需要使用替代方法通过生物防腐来控制酵母和真菌的生长。乳酸菌在食品发酵中具有安全使用历史；乳酸菌还产生一系列抗真菌化合物，可用于食品保存。抗真菌发酵剂培养物在奶酪保存中的用途已经被描述，然而，这些菌株产生的抗真菌化合物尚未被表征。目前的商业抗真菌培养基于丙酸杆菌产生丙酸，或基于使用产生未知抗真菌代谢物的乳酸杆菌。抗真菌代谢物信息的缺乏阻碍了对培养物保藏进行有针对性的筛选以选择培养物，以及优化培养或工艺条件以增加抗真菌活性。该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，并确定使用这些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。提供具有抗真菌活性的起始培养物或辅助培养物的能力将为支持组织提供显着的竞争优势。它还将加强与国际合作伙伴的战略合作伙伴关系，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带来更广泛的社会和经济效益。