NAGIOS: RODERIC FUNCIONANDO

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

Repositori DSpace/Manakin

IMPORTANT: Aquest repositori està en una versió antiga des del 3/12/2023. La nova instal.lació está en https://roderic.uv.es/

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

dc.contributor.author	Dopazo, Victor
dc.contributor.author	Luz Minguez, Carlos
dc.contributor.author	Quiles Beses, Juan Manuel
dc.contributor.author	Calpe Ruano, Jorge
dc.contributor.author	Romano, Raffaele
dc.contributor.author	Mañes Vinuesa, Jordi
dc.contributor.author	Meca, Giuseppe
dc.date.accessioned	2021-07-26T10:22:46Z
dc.date.available	2021-07-26T10:22:46Z
dc.date.issued	2021
dc.identifier.citation	Dopazo, Victor Luz Minguez, Carlos Quiles Beses, Juan Manuel Calpe Ruano, Jorge Romano, Raffaele Mañes Vinuesa, Jordi Meca, Giuseppe 2021 Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi Journal of the Science of Food and Agriculture
dc.identifier.uri	https://hdl.handle.net/10550/80030
dc.description.abstract	BACKGROUND: Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, because of several problems associated with the use of synthetic compounds, the industry demands new and safer methods. In the present work, the biopreservation potential of four lactic acid bacteria (LAB) strains was studied against the principal grape contaminant fungi. RESULTS: Agar diffusion test evidenced that all four culture-free supernatant (CFS) had antifungal properties against all tested fungi. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test values evidenced that media fermented by the Lactobacillus plantarum E3 and Lactobacillus plantarum E4 strains showed the highest antifungal activity, resulting in an MFC from 6.3 to 100 g L−1 . Analysis of CFS evidenced the presence of different antifungal compounds, such as lactic acid, phenyllactic acid and pyrazines. In tests on red grapes, an average reduction of 1.32 log10 of the spores per gram of fruit was achieved by all CFS in grapes inoculated with Aspergillus ochraceus and by 0.94 log10 for L. plantarum E3 CFS against Botrytis cinerea. CONCLUSION: The antifungal activity of the fermented CFS by L. plantarum E3 reduced the growth of B. cinerea and A. ochraceus in grapes, which are the main contaminant and main producer of ochratoxin A in these crops, respectively. Therefore, based on the results obtained in this work, use of the strain L. plantarum E3 could be an interesting option for the biopreservation of grapes.
dc.language.iso	eng
dc.relation.ispartof	Journal of the Science of Food and Agriculture, 2021
dc.subject	Alimentació
dc.title	Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi
dc.type	journal article	es_ES
dc.date.updated	2021-07-26T10:22:46Z
dc.identifier.idgrec	147453
dc.rights.accessRights	open access	es_ES