Website: https://vjfc.nifc.gov.vn/
Website: https://vjfc.nifc.gov.vn/
Aspergillus sp. and Fusarium sp. are known for the mycotoxigenic potential fungi, and are found in agricultural products, animal feed, etc. Therefore, prevention of mycotoxin hazard needs to be considered and thoroughly handled. Current food preservation methods are mainly based on chemical way, which are not environmentally friendly, persist in food and humans for a long time, and cause adverse effects on health. The biological method aligned with current trends, in which organic acid-producing bacteria are considered a potential solution because of their ability to extend the preservation time, safety level, maintain the food structure and other health benefits. In Vietnam, there was no study investigating the antifungal activity of acetic acid bacteria. Therefore, this study focused on evaluating the potentiality of antifungal activities against Aspergillus flavus UBOCC-A-10866 and Fusarium foetens M79 of 13 AAB strains isolated from Vietnamese fermented cocoa beans from Dak Lak, Ba Ria-Vung Tau and Dong Nai provinces. The results showed that acetic acid bacteria strains were all capable of inhibiting fungal growth (from 23-58% of mycelium diameter after 7 days), in which 03 AAB strains (G60T96, M61N96 and G62N24) were selected due to their great fungi inhibition activities. The minimum inhibitory concentrations of cell-free supernatant of these strains were determined from 0.32 to 0.64 mg/mL.
Aspergillus flavus, acetic acid bacteria, antifungal activity, Fusarium, Vietnamese fermented cocoa beans.
[1] A.P. Ingle, I. Gupta, P. Jogee, and M. Rai, "Chapter 2 - Role of nanotechnology in the detection of mycotoxins: a smart approach," Nanomycotoxicology, M. Rai and K.A. Abd-Elsalam, Academic Press, pp. 11-33, 2020.
[2] R.A. El-Sayed, A. B. Jebur, W. Kang, and F. M. El-Demerdash, "An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis," Journal of Future Foods, vol. 2, no. 2, pp. 91-102, 2022.
[3] A.M. Pawlowska, E. Zannini, A. Coffey, E. K. Arendt, "Chapter 5 - Green Preservatives: Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria," Advances in Food and Nutrition Research, J. Henry, Academic Press, pp. 217-238, 2012.
[4] M.A. Gacem, K. Krantar, S. Hadef, and B. Boudjemaa, "Chapter 6 - Secondary metabolites from lactic acid bacteria as a source of antifungal and antimycotoxigenic agents," Bacterial Secondary Metabolites, K.A. Abd-Elsalam and H.I. Mohamed, Elsevier, pp. 107-122, 2024.
[5] Y. Zhang, B. Li, M. Fu, et al., "Antifungal mechanisms of binary combinations of volatile organic compounds produced by lactic acid bacteria strains against Aspergillus flavus," Toxicon, vol. 243, pp. 107749, 2024.
[6] C. Shi and M. Maktabdar, "Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review," Frontiers in Microbiology, vol. 12, 2022.
[7] Y.I. Hassan and L.B. Bullerman, "Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture," International Journal of Food Microbiology, vol. 121, no. 1, pp. 112-115, 2008.
[8] C. L. Lay, J. Mounier, V. Vasseur, et al., "In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds," Food Control, vol. 60, pp. 247-255, 2016.
[9] S. Rouse, D. Harnett, A. Vaughan, and D. van Sinderen, "Lactic acid bacteria with potential to eliminate fungal spoilage in foods," Journal of Apply Microbiology, vol. 104, no.3, pp. 915-23, 2008.
[10] S.I. Volentini, G.M. Olmedo, M. Grillo-Puertas, et al., "Biological control of green and blue molds on postharvest lemon by lactic acid bacteria," Biological Control, vol. 185, pp. 105303, 2023.
[11] C.T.T. Huyen, et al., "Management of competiotr moulds in oyster mushroom (Pleurotus ostreatus) by acid acetic," 2020 National Biotechnology Conference, pp. 661-666, 2020.
[12] D. Mamlouk and M. Gullo, "Acetic Acid Bacteria: Physiology and Carbon Sources Oxidation," Indian Journal of Microbiology, vol. 53, no.4, pp. 377-384, 2013.
[13] I.Y. Sengun, Acetic Acid Bacteria: Fundamentals and Food Applications, CRC Press, 2017.
[14] B. Haghshenas, Y. Nami, N. Abdullah, et al., "Potentially probiotic acetic acid bacteria isolation and identification from traditional dairies microbiota," International Journal of Food Science and Technology, vol. 50, no. 4, pp. 1056-1064, 2015.
[15] D. S. Nielsen, M. Crafack, L. Jespersen, and M. Jakobsen, "The Microbiology of Cocoa Fermentation," Chocolate in Health and Nutrition, R.R. Watson, V.R. Preedy, and S. Zibadi, Humana Press: Totowa, NJ, pp. 39-60, 2013.
[16] M. Sánchez-Hervás, J.V. Gil, F. Bisbal, D. Ramón, and P.V. Martínez-Culebras, "Mycobiota and mycotoxin producing fungi from cocoa beans," International Journal of Food Microbiology, vol. 125, no.3, pp. 336-340, 2008.
[17] R. M. Fusaro, "Inoculation Technique for Fungus Cultures," Applied Microbiology, vol. 23, no.1, pp. 174-176, 1972.
[18] S. Gopalakrishnan, R. Arigela, S. Thyagarajan, and R. Raghunathan, "Comparison and evaluation of enumeration methods for measurement of fungal spore emission," Journal of Aerosol Science, vol. 165, pp. 106033, 2022.
[19] M. Plascencia-Jatomea, M. Susana, Y. Gómez, and J. M. Velez-Haro, "Chapter 8 - Aspergillus spp. (Black Mold)," Postharvest Decay, S. Bautista-Baños, Academic Press: San Diego, pp. 267-286, 2014.
[20] M. Harčárová, E. Čonková, P. Naď, P. Váczi, and M. Proškovcová, "In Vitro Inhibitory Activity of Cell-Free Supernatants of Lactobacillus Spp. and Bacillus Spp. Against Fusarium graminearum," Folia Veterinaria, vol. 65, no. 3, pp. 9-14, 2021.
[21] H. Liu, R. Zhang, Q. Zhang, et al., "Antifungal Activity of Cell-Free Supernatants from Lactobacillus pentosus 86 against Alternaria gaisen," Horticulturae, vol. 9, no. 8, pp. 911, 2023.
[22] T.d.M. Nazareth, C. Luz, R. Torrijos, et al., "Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears," Toxins (Basel), vol.12, no.1, pp. 21, 2020.
[23] E. S. Rahayu, R. Triyadi, R. N. B. Khusna, et al., "Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins," Fermentation, vol. 7, pp. 192, 2021.
[24] A. S. Mpeluza, S. A. Akinola, T. Shoko, F. Remize, and D. Sivakumar, "Efficacy of Lactic Acid Bacteria as a Biocontrol Agent against Anthracnose (Persea americana Miller) Decay in Avocado (Persea americana) cv Fuerte Fruit," Agriculture, 2023. vol. 13, no.2, pp. 269, 2023.
[25] M. Riolo, C. Luz, E. Santilli, G. Meca, and S. O. Cacciola, "Antifungal activity of selected lactic acid bacteria from olive drupes," Food Bioscience, vol. 52, pp. 102422, 2023.