Characterization of the antifungal activity of commercial and wild lactic bacteria against yeast isolated from fermented dairy beverages

• Grant number: 10/09302-1
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2010
• End date: May 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Ana Lúcia Barretto Penna
• Grantee: Ana Lúcia Barretto Penna
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Associated researchers: Aline Teodoro de Paula ; Eleni Gomes

Abstract

In recent years, it have increased the interest by consumers in the search for safety food, free of preservatives, with therapeutic effects and extensive shelf life. Between these products, we highlight the produtcs fermented by lactic acid bacteria that produces antimicrobial substances.The use of these microorganisms has been exploited by the dairy industry, in order to improve the physicochemical, sensory and microbiological products. Moreover, the lactic acid bacteria are excellent producers of lactic , acetic, and propionic acids, hydrogen peroxide and bacteriocins, which can act on undesirable microorganisms. This study aims to characterize and purify the antiyeast produced by probiotic and wild lactic acid bacteria, and evaluate their antifungal activity against yeasts isolated from fermented dairy beverages. (AU)

Scientific publications

(5)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

JERONYMO-CENEVIVA, ANA BEATRIZ; DE PAULA, ALINE TEODORO; SILVA, LUANA FARIA; TODOROV, SVETOSLAV DIMITROV; MELLO FRANCO, BERNADETTE DORA G.; PENNA, ANA LUCIA B.. Probiotic Properties of Lactic Acid Bacteria Isolated from Water-Buffalo Mozzarella Cheese. PROBIOTICS AND ANTIMICROBIAL PROTEINS, v. 6, n. 3-4, p. 141-156, DEC 2014. (11/11922-0, 10/09302-1)

BORGES, DANIELLE OLIVEIRA; MATSUO, MARIANA MITIKO; BITTENCOURT BOGSAN, CRISTINA S.; DA SILVA, TATIANE FERREIRA; CASAROTTI, SABRINA NEVES; BARRETTO PENNA, ANA LUCIA. Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 107, p. 264-271, JUN 2019. (10/09302-1)

DE PAULA, ALINE T.; JERONYMO-CENEVIVA, ANA BEATRIZ; TODOROV, SVETOSLAV D.; PENNA, ANA LUCIA B.. The Two Faces of Leuconostoc mesenteroides in Food Systems. FOOD REVIEWS INTERNATIONAL, v. 31, n. 2, p. 147-171, APR 3 2015. (10/09302-1)

DE PAULA, ALINE TEODORO; JERONYMO-CENEVIVA, ANA BEATRIZ; SILVA, LUANA FARIA; TODOROV, SVETOSLAV DIMITROV; MELLO FRANCO, BERNADETTE DORA G.; BARRETTO PENNA, ANA LUCIA. Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese. ANNALS OF MICROBIOLOGY, v. 65, n. 2, p. 899-910, JUN 2015. (11/11922-0, 10/09302-1)

DE PAULA, ALINE TEODORO; JERONYMO-CENEVIVA, ANA BEATRIZ; SILVA, LUANA FARIA; TODOROV, SVETOSLAV DIMITROV; GOMBOSSY DE MELO FRANCO, BERNADETTE DORA; CHOISET, YVAN; HAERTLE, THOMAS; CHOBERT, JEAN-MARC; DOUSSET, XAVIER; BARRETTO PENNA, ANA LUCIA. Leuconostoc mesenteroides SJRP55: A Bacteriocinogenic Strain Isolated from Brazilian Water Buffalo Mozzarella Cheese. PROBIOTICS AND ANTIMICROBIAL PROTEINS, v. 6, n. 3-4, p. 186-197, DEC 2014. (11/11922-0, 10/09302-1)