@article{Di Biase_Lavermicocca_Lonigro_Valerio_2014, title={Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread}, volume={9}, url={https://www.agronomy.it/agro/article/view/ija.2014.614}, DOI={10.4081/ija.2014.614}, abstractNote={Bread shelf life is generally compromised by fungi mainly belonging to <em>Aspergillus</em> and <em>Penicillium</em> genera, which colonise the surface of the product within few days from the production. The aim of this study was to select a <em>Lactobacillus</em> <em>brevis</em>-based bioingredient (LbBio) able to inhibit the growth of <em>Aspergillus</em> <em>niger</em> ITEM5132 on pan bread in order to prolong its shelf life. Four LbBio formulations, obtained by growing a selected <em>L. brevis</em> strain in a flour-based medium containing different carbon sources or acid precursors (fructose, LbBio1; fructose and maltose, LbBio2; α-chetoglutaric acid, LbBio3; short-chain fructooligosaccharides, LbBio4), were evaluated for their content of organic acids (lactic, acetic, propionic, phenyllactic, 4-hydroxy-phenyllactic, valeric, isovaleric acids). The LbBio formulations were applied in yeast-leavened bread during bread-making trials and the resulting products were inoculated after baking with <em>A. niger</em> spore’s suspension and the fungal growth was monitored during storage (25°C for 6 days). The formulation showing the highest inhibitory activity was separated by ultra-filtration method, and whole and fractions obtained were evaluated for their <em>in vitro</em> activity. The fraction showing the highest activity was further separated by gel-filtration and the resulting products were investigated for their protein content and <em>in vitro</em> inhibition. The results from the bread-making trials performed using different formulations of LbBio showed a delay in fungal growth (1 day) respect to the bread not containing the bioingredient (control) or including calcium propionate (0.3% w/w). The formulation LbBio2, prepared with fructose and maltose 1% (w/vol), contained the highest amount of total organic acids, including phenyllactic and hydroxyl-phenyllactic acids, and reduced the visual spoilage of bread. This formulation was separated by ultra-filtration and fractions containing metabolites with molecular weight higher than 30 kDa showed high inhibitory effect in the <em>in vitro</em> assay. In particular, the microfluidic analysis highlighted the presence of a protein with a molecular weight of 56 kDa only in the active fraction. Further studies have to be done in order to identify the protein involved in the antifungal activity.}, number={4}, journal={Italian Journal of Agronomy}, author={Di Biase, Mariaelena and Lavermicocca, Paola and Lonigro, Stella Lisa and Valerio, Francesca}, year={2014}, month={Nov.}, pages={146–151} }