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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-24750
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dc.contributor.authorOgunremi, Omotade Richard-
dc.contributor.authorFreimüller Leischtfeld, Susette-
dc.contributor.authorMischler, Sandra-
dc.contributor.authorMiescher Schwenninger, Susanne-
dc.date.accessioned2022-03-31T09:42:32Z-
dc.date.available2022-03-31T09:42:32Z-
dc.date.issued2022-
dc.identifier.issn2212-4292de_CH
dc.identifier.issn2212-4306de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/24750-
dc.description.abstractFungal deterioration is a barrier to the wide acceptance of fermented cereal foods from Africa. The use of protective cultures is a natural approach to controlling fungi in foods that also complies with a clean label strategy. This study aims to select antifungal lactic acid bacteria (LAB) previously isolated from kunu-zaki to bio-control deterioration in this cereal-based Nigerian fermented beverage. Strains of Leuconostoc citreum (1), Limosilactobacillus fermentum (6), and Weissella confusa (3) were the most active against seven test mold species, with average inhibition score of 2.25–2.88, after screening 220 LAB strains using agar overlay on millet-sorghum flour hydrolysate (MSFH) agar. The MSFH agar diffusion method revealed that antifungal activity against the seven target molds was retained in cell-free supernatants (CFSs) of selected LABs, with the strongest inhibition against A. flavus F008BA and P. citrinum 3AS1 demonstrated by L. fermentum 5KJEU5 (9.06%) and W. confusa YKDIA1 (24.55%), respectively. The antifungal activity of CFSs was mainly due to the occurrence of acidic compounds, with the most abundant compounds being acetic (0.30–1.96 mg/mL) and lactic (1.80–3.23 mg/mL) acids. Other compounds such as hydroxycaffeic (0.16–6.72 μg/mL), 3-(4-hydroxyphenyl) propionic (1.40–6.36 μg/mL), 3-phenyllactic (1.28–24.48 μg/mL), and hydroxyferulic acids (12.25 μg/mL) occurred at lower concentrations. In challenged kunu-zaki, L. fermentum 5KJEU5 prevented the growth of A. flavus F008BA and P. citrinum 3AS1 beyond eight days at ambient temperature (25 °C). In this study, LAB from kunu-zaki displayed strong antifungal activity, showing great potential as a protective culture to prevent fungal growth and mycotoxin accumulation in cereal foods.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofFood Biosciencede_CH
dc.rightshttp://creativecommons.org/licenses/by/4.0/de_CH
dc.subjectLactic acid bacteriade_CH
dc.subjectAntifungalde_CH
dc.subjectCereal-based fermented foodde_CH
dc.subjectBiocontrolde_CH
dc.subjectMoldde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleAntifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beveragede_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.fbio.2022.101648de_CH
dc.identifier.doi10.21256/zhaw-24750-
zhaw.funding.euNode_CH
zhaw.issue101648de_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume49de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Biotechnologiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
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Ogunremi, O. R., Freimüller Leischtfeld, S., Mischler, S., & Miescher Schwenninger, S. (2022). Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage. Food Bioscience, 49(101648). https://doi.org/10.1016/j.fbio.2022.101648
Ogunremi, O.R. et al. (2022) ‘Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage’, Food Bioscience, 49(101648). Available at: https://doi.org/10.1016/j.fbio.2022.101648.
O. R. Ogunremi, S. Freimüller Leischtfeld, S. Mischler, and S. Miescher Schwenninger, “Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage,” Food Bioscience, vol. 49, no. 101648, 2022, doi: 10.1016/j.fbio.2022.101648.
OGUNREMI, Omotade Richard, Susette FREIMÜLLER LEISCHTFELD, Sandra MISCHLER und Susanne MIESCHER SCHWENNINGER, 2022. Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage. Food Bioscience. 2022. Bd. 49, Nr. 101648. DOI 10.1016/j.fbio.2022.101648
Ogunremi, Omotade Richard, Susette Freimüller Leischtfeld, Sandra Mischler, and Susanne Miescher Schwenninger. 2022. “Antifungal Activity of Lactic Acid Bacteria Isolated from Kunu-Zaki, a Cereal-Based Nigerian Fermented Beverage.” Food Bioscience 49 (101648). https://doi.org/10.1016/j.fbio.2022.101648.
Ogunremi, Omotade Richard, et al. “Antifungal Activity of Lactic Acid Bacteria Isolated from Kunu-Zaki, a Cereal-Based Nigerian Fermented Beverage.” Food Bioscience, vol. 49, no. 101648, 2022, https://doi.org/10.1016/j.fbio.2022.101648.


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