Production and Characterization of an Antifungal Compound (3-Phenyllactic Acid) Produced by Lactobacillus plantarum Strain

被引：161

作者：

Prema, P. ^{[2
]}

Smila, D. ^{[3
]}

Palavesam, A. ^{[1
]}

Immanuel, G. ^{[1
]}

机构：

[1] MS Univ, Ctr Marine Sci & Technol, Rajakkamangalam 629502, Tamil Nadu, India

[2] VHNSN Coll, Post Grad & Res Dept Zool, Virudunagar 626001, Tamil Nadu, India

[3] VHNSN Coll, PG Dept Microbiol, Virudunagar 626001, Tamil Nadu, India

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2010年 / 3卷 / 03期

关键词：

Molds; L; plantarum; Antifungal; NMR-IR-GC; COMPARATIVE SURVIVAL; BACTERIA; FOOD; BIOPRESERVATION; SPECTRUM;

D O I：

10.1007/s11947-008-0127-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Lactobacillus plantarum strain was isolated from grass silage that produces a broad spectrum of antifungal compound, active against food and feed-borne filamentous fungi in agar plate assay. Aspergillus fumigatus and Rhizopus stolonifer were the most sensitive among molds. No inhibitory activity could be detected against mold Penicillium roqueforti. Enhanced antifungal activity was observed at 30 degrees C in pH 6.5. Minimum inhibitory concentration values against fungal cultures were ranged from 6.5 to 12.0 mg/ml for commercial 3-phenyllactic acid. The production of antifungal compound phenyllactic acid (PLA), lactic acid, and acetic acid by L. plantarum strain was also investigated. Structure characterization of the antifungal compound was carried out by nuclear magnetic resonance spectroscopy, infrared spectroscopy, and gas chromatography. The produced compound (PLA) acted as a fungistatic and delayed the growth of a variety of fungal contaminants.

引用

页码：379 / 386

页数：8

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