Table 3.
The antagonistic activity of selected LAB strains against yeasts and filamentous fungi in selected fermented products. Our own elaboration on the basis of Salas et al. [94].
| LAB Strains | Food Field | Source of LAB | Method of Application | Inhibited Microorganism | References |
|---|---|---|---|---|---|
| Lactobacillus harbinensis K.V9.3.1Np, Lacticaseibacillus rhamnosus K.C8.3.1I (Lactobacillus rhamnosus K.C8.3.1I), and Lacticaseibacillus paracasei K.C8.3.1Hc1 (Lactobacillus paracasei K.C8.3.1Hcl) | yogurt | cow and goat milk | cells as adjunct culture | Debaryomyces hansenii, Kluyveromyces lactis, Kluyveromyces marxianus, Penicillium brevicompactum, Rhodotorula mucilaginosa, and Yarrowia lipolytica | [96] |
| Lacticaseibacillus casei AST18 (Lactobacillus casei AST18) | yogurt | chinese dairy products | cells as adjunct culture | Penicillium sp. | [97] |
| Lactobacillus amylovorus DSM 19280 | cheddar cheese | cereal environment | cells as adjunct culture | Penicillium expansum and environmental molds | [98] |
| 12 strains of Lactiplantibacillus plantarum (Lactobacillus plantarum) | cottage cheese | fresh herbs, fruits, and vegetables | cells as added to the finished product | Penicillium commune | [99] |
| Lacticaseibacillus paracasei DCS302 (Lactobacillus paracasei DCS302) | yogurt | no data | cells as adjunct culture | Penicillium sp. nov. DCS 1541, Penicillium solitum | [100] |
| Lactobacillus harbinensis K.V9.3.1Np | yogurt | cow milk | cells as adjunct culture | Yarrowia lipolytica | [96] |
|
L. rhamnosus A238, L. rhamnosus A119 (2/5) The association of L. rhamnosus A238 with B. animalis subsp. lactis A026, and L. rhamnosus A119 with B. animalis subsp. lactis A026 |
cottage cheese | no data | cells added to the finished product | Penicillium chrysogenum | [101] |
| Lactobacillus amylovorus DSM19280 | sourdough quinoa bread | cereal isolate | cells in sourdough | environmental molds | [102] |
| Lactiplantibacillus plantarum CRL778 (Lactobacillus plantarum CRL778) | wheat bread | homemade wheat dough | SL778: fermentate as ingredient | environmental molds | [103] |
| Lactobacillus amylovorus DSM19280 | sourdough wheat bread | cereal isolate | cells as starter | Fusarium culmorum | [102] |
| Lactiplantibacillus plantarum (Lactobacillus plantarum) UFG 121 (only 1 in situ from best 2/88 in vitro) | oat-based product | food | cells in sourdough | Fusarium culmorum (only 1 tested in situ), Penicillium chrysogenum, Penicillium expansum, Penicillium roqueforti, and Aspergillus flavus (5/7 in vitro) | [104] |
| Lactobacillus bulgaricus CECT 4005, L. plantarum CECT 749 (active in situ 2/6), Lactobacillus johnsonii CECT 289, L. rhamnosus CECT 288, L. ruminis CECT 1324 and Bifidobacterium bifidum CECT 870T (6 active in vitro/16) | bread | no data | cells in sourdough | Aspergillus parasiticus (only one tested in situ) and Penicillium expansum | [88] |
| L. delbrueckii group, L. alimentarius group, L. plantarum group, L. casei group, L. buchneri group, L. perolens group, L. sakei group, L. fructivorans group, L. reuteri group, L. brevis group L. rossiae, Leuconostoc spp., Pediococcus spp., Carnobacterium spp., Weissella spp., L. lactis subsp. Lactis, Propionibacterium spp. | cakes and milk bread rolls | bread roll sourdough | sprayed on the Surface of product | Species of Aspergillus, Penicillium, Cladosporium, Wallemia, Eurotium | [95] |
| Lactobacillus helveticus KLDS 1.8701 | fermented soybean milk | dairy products | cells as adjunct culture | Penicillium sp. | [105] |
| Lactiplantibacillus plantarum TK9 (Lactobacillus plantarum TK9) | citrus, apples and yogurt | chinese naturally fermented congee | cells | Penicillium roqueforti, Penicillium citrinum, Penicillium oxalicum, Aspergillus fumigatus, Aspergillus flavus and Rhizopus nigricans | [106] |
Environmental molds–microorganisms that may occur indoors and outdoors as natural environments, including genera Alternaria, Cladosporium, Botrytis, Epicoccum, Asperigillus, Rhizopus, Mucor and Penicillium [107].