Antifungal Microbial Agents for Food Biopreservation—A Review

Microorganisms - Tập 5 Số 3 - Trang 37
Marcia Leyva Salas1,2, Jérôme Mounier1, Florence Valence2, Monika Coton1, Anne Thierry2, Emmanuel Coton1
1LUBEM - Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (ESIAB - Parvis Blaise Pascal - Technopôle Brest-Iroise - 29280 Plouzané - France)
2STLO - Science et Technologie du Lait et de l'Oeuf (65, rue de Saint Brieuc 35042 Rennes - France)

Tóm tắt

Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.

Từ khóa


Tài liệu tham khảo

Gustavsson, J., Cederberg, C., and Sonesson, U. (2011). Global Food Losses and Food Waste: Extent, Causes and Prevention, Food and Agriculture Organization of the United Nations.

FAO (2017, May 02). Save Food: Global Initiative on Food Loss and Waste Reduction—Key Findings. Available online: http://www.fao.org/save-food/resources/keyfindings/en/.

Kitinoja, 2011, Postharvest technology for developing countries: Challenges and opportunities in research, outreach and advocacy, J. Sci. Food Agric., 91, 597, 10.1002/jsfa.4295

Pitt, J.I., and Hocking, A.D. (2009). Fungi and Food Spoilage, Springer.

Sanzani, 2016, Mycotoxins in harvested fruits and vegetables: Insights in producing fungi, biological role, conducive conditions, and tools to manage postharvest contamination, Postharvest Biol. Technol., 122, 95, 10.1016/j.postharvbio.2016.07.003

Krupinsky, 2002, Managing plant disease risk in diversified cropping systems, Agron. J., 94, 198, 10.2134/agronj2002.1980

2009, The use of packaging techniques to maintain freshness in fresh-cut fruits and vegetables: A review, Int. J. Food Sci. Technol., 44, 875, 10.1111/j.1365-2621.2009.01911.x

Verma, L.R., and Joshi, D.V.K. (2000). Postharvest Technology of Fruits and Vegetables: General Concepts and Principles, Indus Publishing.

Kempken, F. (2013). 2 Fungal spoilage of crops and food. Agricultural Applications, Springer.

Fellows, P.J. (2009). Food Processing Technology: Principles and Practice, Woodhead Publishing. [3rd ed.].

Silva, M., and Lidon, F. (2016). Food preservatives—An overview on applications and side effects. Emir. J. Food Agric., 1.

Stark, J., and Tan, H.S. (2003). Natamycin. Food Preservatives, Springer.

Sharma, 2013, Biological control and its important in agriculture, Int. J. Biotechnol. Bioeng. Res., 4, 175

Oliveira, 2014, Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products, Food Microbiol., 37, 78, 10.1016/j.fm.2013.06.003

Kabaluk, J.T., Svircev, A.M., Goettel, M.S., and Woo, S.G. (2010, August 01). The Use and Regulation of Microbial Pesticides in Representative Jurisdictions Worldwide. Available online: http://www.iobc-global.org/download/Microbial_Regulation_Book_Kabaluk_et_al_2010.pdf.

Lacroix, C. (2010). Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation, Elsevier.

Jeger, 2009, Management of strawberry grey mould using mixtures of biocontrol agents with different mechanisms of action, Biocontrol Sci. Technol., 19, 1051, 10.1080/09583150903289105

Spadaro, 2016, Development of biocontrol products for postharvest diseases of fruit: The importance of elucidating the mechanisms of action of yeast antagonists, Trends Food Sci. Technol., 47, 39, 10.1016/j.tifs.2015.11.003

Deising, 2008, Mechanisms and significance of fungicide resistance, Braz. J. Microbiol., 39, 286, 10.1590/S1517-83822008000200017

Piper, 2011, Resistance of yeasts to weak organic acid food Preservatives, Advances in Applied Microbiology, Volume 77, 97, 10.1016/B978-0-12-387044-5.00004-2

Chiralt, 2016, Essential oils as additives in biodegradable films and coatings for active food packaging, Trends Food Sci. Technol., 48, 51, 10.1016/j.tifs.2015.12.001

Pandey, 2016, Essential Oils: Sources of Antimicrobials and Food Preservatives, Front. Microbiol., 7, 2161

Palou, 2015, Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling, Food Eng. Rev., 7, 275, 10.1007/s12393-014-9099-2

Crowley, 2013, Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives, Trends Food Sci. Technol., 33, 93, 10.1016/j.tifs.2013.07.004

Deschamps, 2010, Lactic acid bacteria—Potential for control of mould growth and mycotoxins: A review, Food Control, 21, 370, 10.1016/j.foodcont.2009.07.011

Delgado, 2016, Manuscript title: Antifungal proteins from moulds: Analytical tools and potential application to dry-ripened foods, Appl. Microbiol. Biotechnol., 100, 6991, 10.1007/s00253-016-7706-2

Zorn, 2013, Biopreservatives, Biotechnology of Food and Feed Additives, Volume 143, 29, 10.1007/10_2013_234

Leroy, 2004, Lactic acid bacteria as functional starter cultures for the food fermentation industry, Trends Food Sci. Technol., 15, 67, 10.1016/j.tifs.2003.09.004

Liu, 2013, Review: Utilization of antagonistic yeasts to manage postharvest fungal diseases of fruit, Int. J. Food Microbiol., 167, 153, 10.1016/j.ijfoodmicro.2013.09.004

Stiles, 1996, Biopreservation by lactic acid bacteria, Antonie Van Leeuwenhoek, 70, 331, 10.1007/BF00395940

Sharma, 2009, Biological control of postharvest diseases of fruits and vegetables by microbial antagonists: A review, Biol. Control, 50, 205, 10.1016/j.biocontrol.2009.05.001

Punja, 2003, Using fungi and yeasts to manage vegetable crop diseases, Trends Biotechnol., 21, 400, 10.1016/S0167-7799(03)00193-8

Gajbhiye, 2016, Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants, Biocontrol Sci. Technol., 26, 1451, 10.1080/09583157.2016.1213793

Nguyen, 2017, Crop molds and mycotoxins: Alternative management using biocontrol, Biol. Control, 104, 10, 10.1016/j.biocontrol.2016.10.004

Buron, 2012, Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders, Int. J. Food Microbiol., 153, 159, 10.1016/j.ijfoodmicro.2011.11.002

Romano, 2008, Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine, J. Appl. Microbiol., 104, 1577, 10.1111/j.1365-2672.2007.03693.x

Dauphin, 2006, Characterization of Some Mushroom and Earthy Off-Odors Microbially Induced by the Development of Rot on Grapes, J. Agric. Food Chem., 54, 9193, 10.1021/jf0615294

Rousseaux, 2014, Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins, Food Microbiol., 38, 104, 10.1016/j.fm.2013.08.013

Kabisch, 2016, Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila, Food Microbiol., 53, 15, 10.1016/j.fm.2015.07.017

Spanoghe, 2017, Development and application of a quantitative real-time PCR assay for rapid detection of the multifaceted yeast Kazachstania servazzii in food, Food Microbiol., 62, 133, 10.1016/j.fm.2016.10.015

Wrent, 2015, Assessment of the Factors Contributing to the Growth or Spoilage of Meyerozyma guilliermondii in Organic Yogurt: Comparison of Methods for Strain Differentiation, Microorganisms, 3, 428, 10.3390/microorganisms3030428

Groenewald, 2014, Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential, Crit. Rev. Microbiol., 40, 187, 10.3109/1040841X.2013.770386

Park, 1999, Minimizing risks posed by mycotoxins utilizing the HACCP concept, Food Nutr. Agric., 23, 49

Sellamani, 2016, Antifungal and Zearalenone Inhibitory Activity of Pediococcus pentosaceus Isolated from Dairy Products on Fusarium graminearum, Front. Microbiol., 7, 890, 10.3389/fmicb.2016.00890

Schothorst, 2007, Regulations relating to mycotoxins in food, Anal. Bioanal. Chem., 389, 147, 10.1007/s00216-007-1317-9

Ostry, 2008, Alternaria mycotoxins: An overview of chemical characterization, producers, toxicity, analysis and occurrence in foodstuffs, World Mycotoxin J., 1, 175, 10.3920/WMJ2008.x013

Smith, M.-C., Madec, S., Coton, E., and Hymery, N. (2016). Natural Co-Occurrence of Mycotoxins in Foods and Feeds and Their in Vitro Combined Toxicological Effects. Toxins, 8.

Fleet, 2007, Yeasts in foods and beverages: Impact on product quality and safety, Curr. Opin. Biotechnol., 18, 170, 10.1016/j.copbio.2007.01.010

Garnier, L., Valence, F., Pawtowski, A., Auhustsinava-Galerne, L., Frotté, N., Baroncelli, R., Deniel, F., Coton, E., and Mounier, J. (2016). Diversity of spoilage fungi associated with various French dairy products. Int. J. Food Microbiol.

Cordero, 2015, Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages, Meat Sci., 100, 283, 10.1016/j.meatsci.2014.10.003

Nilsson, 2008, Intraspecific ITS variability in the kingdom Fungi as expressed in the international sequence databases and its implications for molecular species identification, Evol. Bioinform., 4, 193, 10.4137/EBO.S653

Sholberg, P.L., and Conway, W.S. (2004). Postharvest pathology, The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks, USDA-ARS Agriculture Handbook.

Gill, 1981, A Note on the Identities of Organisms Causing Black Spot Spoilage of Meat, J. Appl. Bacteriol., 51, 183, 10.1111/j.1365-2672.1981.tb00922.x

Rawat, 2015, Food Spoilage: Microorganisms and their prevention, Asian J. Plant Sci. Res., 5, 47

Stevenson, 2015, Others is there a common water-activity limit for the three domains of life?, ISME J., 9, 1333, 10.1038/ismej.2014.219

Wolter, 2000, Isolation and identification of yeasts associated with intermediate moisture meats, Food Technol. Biotechnol., 38, 69

Dakal, 2014, Adaptive response and tolerance to sugar and salt stress in the food yeast Zygosaccharomyces rouxii, Int. J. Food Microbiol., 185, 140, 10.1016/j.ijfoodmicro.2014.05.015

Leong, 2011, The extreme xerophilic mould Xeromyces bisporus—Growth and competition at various water activities, Int. J. Food Microbiol., 145, 57, 10.1016/j.ijfoodmicro.2010.11.025

Wheeler, 1986, Fungi associated with Indonesian dried fish, Food Microbiol., 3, 351, 10.1016/0740-0020(86)90020-1

Stevenson, 2017, Aspergillus penicillioides differentiation and cell division at 0.585 water activity: Fungal cell division at 0.585 water activity, Environ. Microbiol., 19, 687, 10.1111/1462-2920.13597

Zimmermann, 2011, Growth of Byssochlamys nivea in pineapple juice under the effect of water activity and ascospore age, Braz. J. Microbiol., 42, 203, 10.1590/S1517-83822011000100025

Bernardi, 2016, Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread, Food Res. Int., 87, 103, 10.1016/j.foodres.2016.07.002

Mounier, 2016, In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds, Food Control, 60, 247, 10.1016/j.foodcont.2015.07.034

Hocking, A.D. (2014). Spoilage Problems: Problems caused by fungi. Encyclopedia of Food Microbiology, Elsevier.

Gaggia, 2011, The role of protective and probiotic cultures in food and feed and their impact in food safety, Trends Food Sci. Technol., 22, S58, 10.1016/j.tifs.2011.03.003

Wang, 2015, A Brief Review of Bioactive Metabolites Derived from Deep-Sea Fungi, Mar. Drugs, 13, 4594, 10.3390/md13084594

Vero, 2013, Evaluation of yeasts obtained from Antarctic soil samples as biocontrol agents for the management of postharvest diseases of apple (Malus × domestica), FEMS Yeast Res., 13, 189, 10.1111/1567-1364.12021

2014, Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production, Int. J. Food Microbiol., 173, 30, 10.1016/j.ijfoodmicro.2013.12.016

Russo, 2017, Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products, Int. J. Food Microbiol., 247, 48, 10.1016/j.ijfoodmicro.2016.04.027

Pantelides, 2015, Isolation, identification and in vitro screening of grapevine yeasts for the control of black aspergilli on grapes, Biol. Control, 88, 46, 10.1016/j.biocontrol.2015.04.021

Parafati, 2015, Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape, Food Microbiol., 47, 85, 10.1016/j.fm.2014.11.013

Ibrahim, 2017, Antifungal and antiproliferative activities of endophytic fungi isolated from the leaves of Markhamia tomentosa, Pharm. Biol., 55, 590, 10.1080/13880209.2016.1263671

Tokpah, 2016, An assessment system for screening effective bacteria as biological control agents against Magnaporthe grisea on rice, Biol. Control, 103, 21, 10.1016/j.biocontrol.2016.07.009

Inglin, 2015, High-throughput screening assays for antibacterial and antifungal activities of Lactobacillus species, J. Microbiol. Methods, 114, 26, 10.1016/j.mimet.2015.04.011

Delavenne, 2012, Biodiversity of antifungal lactic acid bacteria isolated from raw milk samples from cow, ewe and goat over one-year period, Int. J. Food Microbiol., 155, 185, 10.1016/j.ijfoodmicro.2012.02.003

Stiles, 2002, Antifungal Activity of Sodium Acetate and Lactobacillus rhamnosus, J. Food Prot., 65, 1188, 10.4315/0362-028X-65.7.1188

Lind, 2007, Antifungal compounds from cultures of dairy propionibacteria type strains, FEMS Microbiol. Lett., 271, 310, 10.1111/j.1574-6968.2007.00730.x

Delavenne, 2013, Assessment of lactobacilli strains as yogurt bioprotective cultures, Food Control, 30, 206, 10.1016/j.foodcont.2012.06.043

Garnier, L., Leyva Salas, M., Pinon, N., Wiernasz, N., Patowski, A., Coton, E., Mounier, J., and Valence, F. (2017). High-throughput method for antifungal activity screening in a cheese-mimicking model, manuscript in preparation.

Axel, 2015, Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life, Food Microbiol., 47, 36, 10.1016/j.fm.2014.10.005

Bian, 2016, Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation, Food Control, 66, 183, 10.1016/j.foodcont.2016.02.004

Nagaraja, 2016, Antifungal activity of Azotobacter nigricans against trichothecene-producing Fusarium species associated with cereals, Food Sci. Biotechnol., 25, 1197, 10.1007/s10068-016-0190-8

Axel, 2016, Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough, Appl. Microbiol. Biotechnol., 100, 1701, 10.1007/s00253-015-7051-x

Khedher, 2016, Improvement of antifungal metabolites production by Bacillus subtilis V26 for biocontrol of tomato postharvest disease, Biol. Control, 95, 73, 10.1016/j.biocontrol.2016.01.005

Li, 2016, Biocontrol of postharvest green mold of oranges by Hanseniaspora uvarum Y3 in combination with phosphatidylcholine, Biol. Control, 103, 30, 10.1016/j.biocontrol.2016.07.014

Ma, 2016, The citrus postharvest pathogen Penicillium digitatum depends on the PdMpkB kinase for developmental and virulence functions, Int. J. Food Microbiol., 236, 167, 10.1016/j.ijfoodmicro.2016.08.001

Delavenne, 2015, Characterization of the antifungal activity of Lactobacillus harbinensis K.V9.3.1Np and Lactobacillus rhamnosus K.C8.3.1I in yogurt, Food Microbiol., 45, 10, 10.1016/j.fm.2014.04.017

Li, 2013, Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt, Food Control, 34, 675, 10.1016/j.foodcont.2013.06.023

Lynch, 2014, Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese, Int. Dairy J., 34, 167, 10.1016/j.idairyj.2013.07.017

Axel, C., Brosnan, B., Zannini, E., Furey, A., Coffey, A., and Arendt, E.K. (2016). Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread. Int. J. Food Microbiol.

Hocking, 2006, Antifungal activity of sourdough bread cultures, Advances in Food Mycology, Volume 571, 307, 10.1007/0-387-28391-9_20

Coda, 2011, Antifungal Activity of Wickerhamomyces anomalus and Lactobacillus plantarum during Sourdough Fermentation: Identification of Novel Compounds and Long-Term Effect during Storage of Wheat Bread, Appl. Environ. Microbiol., 77, 3484, 10.1128/AEM.02669-10

Corsetti, 1998, Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1, Appl. Microbiol. Biotechnol., 50, 253, 10.1007/s002530051285

Oliveira, 2015, Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction, Food Control, 51, 444, 10.1016/j.foodcont.2014.11.011

Sangmanee, 2014, Inhibitory of multiple antifungal components produced by Lactobacillus plantarum K35 on growth, aflatoxin production and ultrastructure alterations of Aspergillus flavus and Aspergillus parasiticus, Food Control, 40, 224, 10.1016/j.foodcont.2013.12.005

Cray, 2013, The biology of habitat dominance; can microbes behave as weeds? The biology of habitat dominance, Microb. Biotechnol., 6, 453, 10.1111/1751-7915.12027

Lavermicocca, 2014, Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread, Ital. J. Agron., 9, 146, 10.4081/ija.2014.614

Ryu, 2014, Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi, Food Microbiol., 41, 19, 10.1016/j.fm.2014.01.011

Gerez, 2015, Antifungal starter culture for packed bread: Influence of two storage conditions, Rev. Argent. Microbiol., 47, 118

Saladino, 2016, In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement, Food Control, 67, 273, 10.1016/j.foodcont.2016.03.012

Aunsbjerg, 2015, Contribution of volatiles to the antifungal effect of Lactobacillus paracasei in defined medium and yogurt, Int. J. Food Microbiol., 194, 46, 10.1016/j.ijfoodmicro.2014.11.007

Delgado, 2016, Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese, Int. J. Food Microbiol., 232, 103, 10.1016/j.ijfoodmicro.2016.05.031

Cheong, 2014, Isolation of lactic acid bacteria with antifungal activity against the common cheese spoilage mould Penicillium commune and their potential as biopreservatives in cheese, Food Control, 46, 91, 10.1016/j.foodcont.2014.05.011

Fernandez, 2017, Antifungal activity of lactic and propionic acid bacteria and their potential as protective culture in cottage cheese, Food Control, 78, 350, 10.1016/j.foodcont.2017.03.007

Axel, 2014, Quantification of cyclic dipeptides from cultures of Lactobacillus brevis R2Δ by HRGC/MS using stable isotope dilution assay, Anal. Bioanal. Chem., 406, 2433, 10.1007/s00216-014-7620-3

Peyer, 2016, Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages, Trends Food Sci. Technol., 54, 17, 10.1016/j.tifs.2016.05.009

Peyer, L.C., De Kruijf, M., O’Mahony, J., De Colli, L., Danaher, M., Zarnkow, M., Jacob, F., and Arendt, E.K. (2017). Lactobacillus brevis R2Δ as starter culture to improve biological and technological qualities of barley malt. Eur. Food Res. Technol.

Ngang, 2015, Antifungal properties of selected lactic acid bacteria and application in the biological control of ochratoxin A producing fungi during cocoa fermentation, Biocontrol Sci. Technol., 25, 245, 10.1080/09583157.2014.969195

Adedokun, 2016, Biocontrol efficacy of Lactobacillus fermentum YML014 against food spoilage moulds using the tomato puree model, Front. Life Sci., 9, 64, 10.1080/21553769.2015.1084951

Varsha, 2015, 2,4-Di-tert-butyl phenol as the antifungal, antioxidant bioactive purified from a newly isolated Lactococcus sp., Int. J. Food Microbiol., 211, 44, 10.1016/j.ijfoodmicro.2015.06.025

Gupta, 2014, Antifungal effect of antimicrobial peptides (AMPs LR14) derived from Lactobacillus plantarum strain LR/14 and their applications in prevention of grain spoilage, Food Microbiol., 42, 1, 10.1016/j.fm.2014.02.005

Seo, 2013, Isolation and characterization of a proteinaceous antifungal compound from Lactobacillus plantarum YML007 and its application as a food preservative, Lett. Appl. Microbiol., 57, 69, 10.1111/lam.12077

Gamba, 2016, Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas, Int. J. Food Microbiol., 235, 85, 10.1016/j.ijfoodmicro.2016.06.038

Ghosh, 2015, Biological control of fruit-rot of jackfruit by rhizobacteria and food grade lactic acid bacteria, Biol. Control, 83, 29, 10.1016/j.biocontrol.2014.12.020

Lipinska, L., Klewicki, R., Klewicka, E., Kolodziejczyk, K., Sojka, M., and Nowak, A. (2016). Antifungal Activity of Lactobacillus sp Bacteria in the Presence of Xylitol and Galactosyl-Xylitol. Biomed. Res. Int., 5897486.

Matei, 2016, Bioprotection of fresh food products against blue mold using lactic acid bacteria with antifungal properties, Romanian Biotechnol. Lett., 21, 11201

Zhang, 2016, Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee, Int. J. Food Eng., 12, 377, 10.1515/ijfe-2015-0180

Kumar, S.N., Sreekala, S.R., Chandrasekaran, D., Nambisan, B., and Anto, R.J. (2014). Biocontrol of Aspergillus Species on Peanut Kernels by Antifungal Diketopiperazine Producing Bacillus cereus Associated with Entomopathogenic Nematode. PLoS ONE, 9.

Gajbhiye, 2013, Antifungal Bacillus subtilis AFB22 from pomegranate with potential to control fruit rot, Res. J. Biotechnol., 8, 26

Zhang, 2015, Identification of two Bacillus amyloliquefaciens strains with high suppression to the key fruit pathogens of Chinese jujube, Biocontrol Sci. Technol., 25, 573, 10.1080/09583157.2014.997675

Kim, 2016, Effects of rhizobacteria Paenibacillus polymyxa APEC136 and Bacillus subtilis APEC170 on biocontrol of postharvest pathogens of apple fruits, J. Zhejiang Univ. Sci. B, 17, 931, 10.1631/jzus.B1600117

Calvo, 2017, Potential of a new strain of Bacillus amyloliquefaciens BUZ-14 as a biocontrol agent of postharvest fruit diseases, Food Microbiol., 63, 101, 10.1016/j.fm.2016.11.004

Zhang, Z., Chen, J., Li, B., He, C., Chen, Y., and Tian, S. (2017). Influence of Oxidative Stress on Biocontrol Activity of Cryptococcus laurentii against Blue Mold on Peach Fruit. Front. Microbiol., 8.

Usall, 2017, Antifungal effect of volatile organic compounds produced by Bacillus amyloliquefaciens CPA-8 against fruit pathogen decays of cherry, Food Microbiol., 64, 219, 10.1016/j.fm.2017.01.006

Passera, 2017, Competition assays revealed Paenibacillus pasadenensis strain R16 as a novel antifungal agent, Microbiol. Res., 198, 16, 10.1016/j.micres.2017.02.001

Wei, 2014, Effect of preharvest spraying Cryptococcus laurentii on postharvest decay and quality of strawberry, Biol. Control, 73, 68, 10.1016/j.biocontrol.2014.02.016

Qin, 2015, Biocontrol of gray mold in grapes with the yeast Hanseniaspora uvarum alone and in combination with salicylic acid or sodium bicarbonate, Postharvest Biol. Technol., 100, 160, 10.1016/j.postharvbio.2014.09.010

2016, Antagonistic yeasts with potential to control Colletotrichum gloeosporioides (Penz.) Penz. & Sacc. and Colletotrichum acutatum J.H. Simmonds on avocado fruits, Crop Prot., 89, 101, 10.1016/j.cropro.2016.07.001

Zhou, 2016, Efficacy of Pichia membranaefaciens combined with chitosan against Colletotrichum gloeosporioides in citrus fruits and possible modes of action, Biol. Control, 96, 39, 10.1016/j.biocontrol.2016.02.001

Ferraz, 2016, Biocontrol ability and putative mode of action of yeasts against Geotrichum citri-aurantii in citrus fruit, Microbiol. Res., 188–189, 72, 10.1016/j.micres.2016.04.012

Perez, M.F., Contreras, L., Garnica, N.M., Fernández-Zenoff, M.V., Farías, M.E., Sepulveda, M., Ramallo, J., and Dib, J.R. (2016). Native Killer Yeasts as Biocontrol Agents of Postharvest Fungal Diseases in Lemons. PLoS ONE, 11.

Grzegorczyk, 2017, Postharvest biocontrol ability of killer yeasts against Monilinia fructigena and Monilinia fructicola on stone fruit, Food Microbiol., 61, 93, 10.1016/j.fm.2016.09.005

Zhimo, 2017, Antagonistic Yeasts for Biocontrol of the Banana Postharvest Anthracnose Pathogen Colletotrichum musae, J. Phytopathol., 165, 35, 10.1111/jph.12533

Yang, 2017, Effect of Yarrowia lipolytica on postharvest decay of grapes caused by Talaromyces rugulosus and the protein expression profile of T. rugulosus, Postharvest Biol. Technol., 126, 15, 10.1016/j.postharvbio.2016.11.015

Andrade, 2014, Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products, Int. J. Food Microbiol., 170, 70, 10.1016/j.ijfoodmicro.2013.11.004

Lara, 2015, Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages, Food Microbiol., 46, 114, 10.1016/j.fm.2014.07.019

Cordero, 2013, Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”, Food Control, 32, 69, 10.1016/j.foodcont.2012.11.018

Andrade, 2016, Identification and control of moulds responsible for black spot spoilage in dry-cured ham, Meat Sci., 122, 16, 10.1016/j.meatsci.2016.07.007

Gong, 2017, Analysis of Clonostachys rosea-induced resistance to grey mould disease and identification of the key proteins induced in tomato fruit, Postharvest Biol. Technol., 123, 83, 10.1016/j.postharvbio.2016.08.004

Magnusson, 2005, Antifungal lactic acid bacteria as biopreservatives, Trends Food Sci. Technol., 16, 70, 10.1016/j.tifs.2004.02.014

Scholz, 2016, The natural history of cutaneous propionibacteria, and reclassification of selected species within the genus Propionibacterium to the proposed novel genera Acidipropionibacterium gen. nov., Cutibacterium gen. nov. and Pseudopropionibacterium gen. nov, Int. J. Syst. Evol. Microbiol., 66, 4422, 10.1099/ijsem.0.001367

Crowley, 2012, Comparative analysis of two antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods, J. Appl. Microbiol., 113, 1417, 10.1111/jam.12012

Clarke, 2007, Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7, J. Cereal Sci., 45, 309, 10.1016/j.jcs.2006.09.004

Zhang, 2014, A new high phenyl lactic acid-yielding Lactobacillus plantarum IMAU10124 and a comparative analysis of lactate dehydrogenase gene, FEMS Microbiol. Lett., 356, 89, 10.1111/1574-6968.12483

Muhialdin, 2016, Identification of antifungal peptides produced by Lactobacillus plantarum IS10 grown in the MRS broth, Food Control, 59, 27, 10.1016/j.foodcont.2015.05.022

Sagdic, 2014, Diversity and probiotic potentials of lactic acid bacteria isolated from gilaburu, a traditional Turkish fermented European cranberrybush (Viburnum opulus L.) fruit drink, Food Res. Int., 64, 537, 10.1016/j.foodres.2014.07.045

Garofalo, 2012, Selection of Sourdough Lactobacilli with Antifungal Activity for Use as Biopreservatives in Bakery Products, J. Agric. Food Chem., 60, 7719, 10.1021/jf301173u

Arendt, E.K., Dal Bello, F., and Ryan, L. (2009). Increasing the Shelf Life of Bakery and Patisserie Products by Using the Antifungal Lactobacillus Amylovorus DSM 19280. (WO200,9141,427 A2), US Patent.

Hemme, 2004, Leuconostoc, characteristics, use in dairy technology and prospects in functional foods, Int. Dairy J., 14, 467, 10.1016/j.idairyj.2003.10.005

Kalschne, 2015, Characterization of the spoilage lactic acid bacteria in in “sliced vacuum-packed cooked ham”, Braz. J. Microbiol., 46, 173, 10.1590/S1517-838246120130019

Sadeghi, 2016, Antifungal Activity of Pediococcus pentosaceus Isolated from Whole Barley Sourdough, J. Food Qual. Hazards Control, 3, 30

Oliveira, 2015, Lactic acid bacteria bioprotection applied to the malting process. Part I: Strain characterization and identification of antifungal compounds, Food Control, 51, 433, 10.1016/j.foodcont.2014.07.004

Dworkin, M., Falkow, S., Rosenberg, E., Schleifer, K.-H., and Stackebrandt, E. (2006). Family Propionibacteriaceae: The genus Propionibacterium. The Prokaryotes, Springer.

Falardeau, 2013, Ecological and Mechanistic Insights into the Direct and Indirect Antimicrobial Properties of Bacillus subtilis Lipopeptides on Plant Pathogens, J. Chem. Ecol., 39, 869, 10.1007/s10886-013-0319-7

Pretorius, 2015, Enhanced production of antifungal lipopeptides by Bacillus amyloliquefaciens for biocontrol of postharvest disease, New Biotechnol., 32, 243, 10.1016/j.nbt.2014.12.003

Li, X., Zhang, Y., Wei, Z., Guan, Z., Cai, Y., and Liao, X. (2016). Antifungal Activity of Isolated Bacillus amyloliquefaciens SYBC H47 for the Biocontrol of Peach Gummosis. PLoS ONE, 11.

Muccilli, 2015, Bioprotective Role of Yeasts, Microorganisms, 3, 588, 10.3390/microorganisms3040588

Hara, 1980, Breeding of Useful Killer Wine Yeasts, Am. J. Enol. Vitic., 31, 28, 10.5344/ajev.1980.31.1.28

Janisiewicz, 2002, Biological cotrol of postharvest diseases of fruits, Annu. Rev. Phytopathol., 40, 411, 10.1146/annurev.phyto.40.120401.130158

Hatoum, R., Labrie, S., and Fliss, I. (2012). Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications. Front. Microbiol., 3.

Chanchaichaovivat, 2008, Putative modes of action of Pichia guilliermondii strain R13 in controlling chilli anthracnose after harvest, Biol. Control, 47, 207, 10.1016/j.biocontrol.2008.07.018

Zhang, 2013, Diverse Deep-Sea Fungi from the South China Sea and Their Antimicrobial Activity, Curr. Microbiol., 67, 525, 10.1007/s00284-013-0394-6

Wang, 2009, Postharvest biocontrol of Alternaria alternata in Chinese winter jujube by Rhodosporidium paludigenum, J. Appl. Microbiol., 107, 1492, 10.1111/j.1365-2672.2009.04330.x

Banjara, 2015, Diversity of Yeast and Mold Species from a Variety of Cheese Types, Curr. Microbiol., 70, 792, 10.1007/s00284-015-0790-1

Hammes, 1994, Starters in the processing of meat products, Meat Sci., 36, 155, 10.1016/0309-1740(94)90039-6

Delgado, 2015, Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products, Int. J. Food Microbiol., 205, 23, 10.1016/j.ijfoodmicro.2015.03.029

Delgado, 2015, Impact of the antifungal protein PgAFP from Penicillium chrysogenum on the protein profile in Aspergillus flavus, Appl. Microbiol. Biotechnol., 99, 8701, 10.1007/s00253-015-6731-x

Cray, J.A., Bhaganna, P., Singhal, R.S., Patil, S.V., Saha, D., Chakraborty, R, Timson, D.J., and Hallsworth, J.E. (2014). Modern fungicides and antifungal compounds VII. Proceedings of the 17th International Reinhardsbrunn Symposium, April 21–25, 2013, Friedrichroda, Germany, DPG-Verl. DPG Spectrum Phytomedizin.

Thierry, 2011, New insights into physiology and metabolism of Propionibacterium freudenreichii, Int. J. Food Microbiol., 149, 19, 10.1016/j.ijfoodmicro.2011.04.026

Dagnas, 2015, Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products, J. Food Prot., 78, 1689, 10.4315/0362-028X.JFP-15-046

Axelsson, 1989, Production of a Broad Spectrum Antimicrobial Substance by Lactobacillus reuteri, Microb. Ecol. Health Dis., 2, 131

Black, 2013, Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread, Appl. Environ. Microbiol., 79, 1866, 10.1128/AEM.03784-12

Broberg, 2007, Metabolite Profiles of Lactic Acid Bacteria in Grass Silage, Appl. Environ. Microbiol., 73, 5547, 10.1128/AEM.02939-06

Li, 2012, Identification of Antifungal Compounds Produced by Lactobacillus casei AST18, Curr. Microbiol., 65, 156, 10.1007/s00284-012-0135-2

Mieszkin, S., Hymery, N., Debaets, S., Coton, E., Le Blay, G., Valence, F., and Mounier, J. (2017). Action mechanisms involved in the bioprotective effect of Lactobacillus harbinensis K.V9.3.1.Np against Yarrowia lipolytica in fermented milk. Int. J. Food Microbiol.

Strom, 2002, Lactobacillus plantarum MiLAB 393 Produces the Antifungal Cyclic Dipeptides Cyclo(L-Phe-L-Pro) and Cyclo(L-Phe-trans-4-OH-L-Pro) and 3-Phenyllactic Acid, Appl. Environ. Microbiol., 68, 4322, 10.1128/AEM.68.9.4322-4327.2002

Valerio, 2016, Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid, Int. J. Food Microbiol., 222, 1, 10.1016/j.ijfoodmicro.2016.01.011

Yang, 2010, Purification of a new antifungal compound produced by Lactobacillus plantarum AF1 isolated from kimchi, Int. J. Food Microbiol., 139, 56, 10.1016/j.ijfoodmicro.2010.02.012

Le Lay, C., Coton, E., Le Blay, G., Chobert, J.-M., Haertlé, T., Choiset, Y., Van Long, N.N., Meslet-Cladière, L., and Mounier, J. (2016). Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria. Int. J. Food Microbiol.

Paik, 1995, Purification and partial amino acid sequence of propionicin PLG-1, a bacteriocin produced by Propionibacterium thoenii P127, Le Lait, 75, 367, 10.1051/lait:19954-527

Schwenninger, 2008, Characterization of low-molecular-weight antiyeast metabolites produced by a food-protective Lactobacillus-Propionibacterium coculture, J. Food Prot., 71, 2481, 10.4315/0362-028X-71.12.2481

Theron, M.M., and Lues, J.F.R. (2011). Organic Acids and Food Preservation, CRC Press, Taylor & Francis Group.

Stratford, 2013, Weak-acid preservatives: pH and proton movements in the yeast Saccharomyces cerevisiae, Int. J. Food Microbiol., 161, 164, 10.1016/j.ijfoodmicro.2012.12.013

Cray, 2013, A universal measure of chaotropicity and kosmotropicity: A universal measure of chao- and kosmotropicity, Environ. Microbiol., 15, 287, 10.1111/1462-2920.12018

Cray, 2015, Chaotropicity: A key factor in product tolerance of biofuel-producing microorganisms, Curr. Opin. Biotechnol., 33, 228, 10.1016/j.copbio.2015.02.010

Brosnan, 2012, Rapid identification, by use of the LTQ Orbitrap hybrid FT mass spectrometer, of antifungal compounds produced by lactic acid bacteria, Anal. Bioanal. Chem., 403, 2983, 10.1007/s00216-012-5955-1

Brosnan, 2014, The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures, Talanta, 129, 364, 10.1016/j.talanta.2014.05.006

Brosnan, 2014, A comprehensive investigation into sample extraction and method validation for the identification of antifungal compounds produced by lactic acid bacteria using HPLC-UV/DAD, Anal. Methods, 6, 5331, 10.1039/c3ay42217h

Crowley, 2013, Transcriptomic and morphological profiling of Aspergillus fumigatus Af293 in response to antifungal activity produced by Lactobacillus plantarum 16, Microbiology, 159, 2014, 10.1099/mic.0.068742-0

Coda, 2013, Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread, Food Microbiol., 33, 243, 10.1016/j.fm.2012.09.023

Delgado, 2016, Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats, Curr. Opin. Food Sci., 11, 40, 10.1016/j.cofs.2016.09.003

Haidar, 2016, Modes of action for biological control of Botrytis cinerea by antagonistic bacteria, Phytopathol. Mediterr., 55, 301

Ongena, 2008, Bacillus lipopeptides: Versatile weapons for plant disease biocontrol, Trends Microbiol., 16, 115, 10.1016/j.tim.2007.12.009

Rautenbach, 2016, Antifungal peptides: To be or not to be membrane active, Biochimie, 130, 132, 10.1016/j.biochi.2016.05.013

Selitrennikoff, 2001, Antifungal Proteins, Appl. Environ. Microbiol., 67, 2883, 10.1128/AEM.67.7.2883-2894.2001

Sumi, 2015, Antimicrobial peptides of the genus Bacillus: A new era for antibiotics, Can. J. Microbiol., 61, 93, 10.1139/cjm-2014-0613

Tan, 2013, A novel antifungal protein of Bacillus subtilis B25, SpringerPlus, 2, 543, 10.1186/2193-1801-2-543

Martini, 2016, Biological control of postharvest diseases by microbial antagonists: How many mechanisms of action?, Eur. J. Plant Pathol., 145, 711, 10.1007/s10658-016-0867-0

Rouissi, 2013, Control of Postharvest Fungal Pathogens by Antifungal Compounds from Penicillium expansum, J. Food Prot., 76, 1879, 10.4315/0362-028X.JFP-13-072

Li, 2014, Antifungal activities and effect of Lactobacillus casei AST18 on the mycelia morphology and ultrastructure of Penicillium chrysogenum, Food Control, 43, 57, 10.1016/j.foodcont.2014.02.045

Nally, 2015, Antifungal modes of action of Saccharomyces and other biocontrol yeasts against fungi isolated from sour and grey rots, Int. J. Food Microbiol., 204, 91, 10.1016/j.ijfoodmicro.2015.03.024

Hua, 2014, The major volatile compound 2-phenylethanol from the biocontrol yeast, Pichia anomala, inhibits growth and expression of aflatoxin biosynthetic genes of Aspergillus flavus, Mycotoxin Res., 30, 71, 10.1007/s12550-014-0189-z

Islam, M.T., Rahman, M., Pandey, P., Jha, C.K., and Aeron, A. (2016). Bacillus spp.: A promising biocontrol agent of root, foliar, and postharvest diseases of plants. Bacilli and Agrobiotechnology, Springer International Publishing.

Li, 2014, A new cyclopeptide with antifungal activity from the co-culture broth of two marine mangrove fungi, Nat. Prod. Res., 28, 616, 10.1080/14786419.2014.887074

Klewicka, 2007, Antifungal activity of lactic acid bacteria of genus Lactobacillus sp in the presence of polyols, Acta Aliment., 36, 495, 10.1556/AAlim.2007.0004

Serrazanetti, 2009, Metabolic impact and potential exploitation of the stress reactions in lactobacilli, Food Microbiol., 26, 700, 10.1016/j.fm.2009.07.007

Qin, 2003, Enhancement of biocontrol efficacy of antagonistic yeasts by salicylic acid in sweet cherry fruit, Physiol. Mol. Plant Pathol., 62, 147, 10.1016/S0885-5765(03)00046-8

Geremew, 2015, The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese), J. Food Sci. Technol., 52, 5661, 10.1007/s13197-014-1694-y

EFSA Panel on Biological Hazards (BIOHAZ) (2016). Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 4: Suitability of taxonomic units notified to EFSA until March 2016. EFSA J., 14.

Bourdichon, 2012, Food fermentations: Microorganisms with technological beneficial use, Int. J. Food Microbiol., 154, 87, 10.1016/j.ijfoodmicro.2011.12.030

(2017, April 09). FDA Generally Recognized as Safe (GRAS), Available online: https://www.fda.gov/Food/IngredientsPackagingLabeling/GRAS/.

Coton, M., Lebreton, M., Leyva Salas, M., Navarro, M., Patowsky, A., Le Blay, G., Valence, F., Coton, E., and Mounier, J. (2017). Safety risk assessment of potential antifungal lactic acid bacteria and propionibacteria, in preparation.

Gasser, 1994, Safety of lactic acid bacteria and their occurrence in human clinical infections, Bull. Inst. Pasteur, 92, 45

Mogensen, 2002, Food microorganisms: Health benefits, safety evaluation and strains with documented history of use in foods, Bull. Int. Dairy Fed., 377, 4

Vankerckhoven, 2008, Biosafety assessment of probiotics used for human consumption: Recommendations from the EU-PROSAFE project, Trends Food Sci. Technol., 19, 102, 10.1016/j.tifs.2007.07.013

Ladero, 2012, Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?, Food Microbiol., 30, 132, 10.1016/j.fm.2011.12.016

Martín, J.F., and Coton, M. (2017). Blue cheese. Fermented Foods in Health and Disease Prevention, Elsevier.

Spano, 2010, Biogenic amines in fermented foods, Eur. J. Clin. Nutr., 64, S95, 10.1038/ejcn.2010.218

Coton, 2009, Evidence of horizontal transfer as origin of strain to strain variation of the tyramine production trait in Lactobacillus brevis, Food Microbiol., 26, 52, 10.1016/j.fm.2008.07.009

Marcobal, 2006, Formation of biogenic amines throughout the industrial manufacture of red wine, J. Food Prot., 69, 397, 10.4315/0362-028X-69.2.397

Ladero, 2010, Toxicological effects of dietary biogenic amines, Curr. Nutr. Food Sci., 6, 145, 10.2174/157340110791233256

Sillasantos, 1996, Biogenic amines: Their importance in foods, Int. J. Food Microbiol., 29, 213, 10.1016/0168-1605(95)00032-1

Melin, 2006, Survival of the biocontrol yeast Pichia anomala after long-term storage in liquid formulations at different temperatures, assessed by flow cytometry, J. Appl. Microbiol., 100, 264, 10.1111/j.1365-2672.2005.02778.x

Melin, 2007, Biological preservation of plant derived animal feed with antifungal microorganisms: Safety and formulation aspects, Biotechnol. Lett., 29, 1147, 10.1007/s10529-007-9375-9

Li, 2006, Effects of trehalose on stress tolerance and biocontrol efficacy of Cryptococcus laurentii, J. Appl. Microbiol., 100, 854, 10.1111/j.1365-2672.2006.02852.x

Abriouel, 2007, Bacteriocin-based strategies for food biopreservation, Int. J. Food Microbiol., 120, 51, 10.1016/j.ijfoodmicro.2007.06.001

Pfeiler, 2007, The genomics of lactic acid bacteria, Trends Microbiol., 15, 546, 10.1016/j.tim.2007.09.010

Rouse, 2008, Lactic acid bacteria with potential to eliminate fungal spoilage in foods, J. Appl. Microbiol., 104, 915, 10.1111/j.1365-2672.2007.03619.x

Schillinger, 2010, Inhibition of Penicillium nordicum in MRS medium by lactic acid bacteria isolated from foods, Food Control, 21, 107, 10.1016/j.foodcont.2008.11.010

Zhang, Y.-Q., Gamarra, S., Garcia-Effron, G., Park, S., Perlin, D.S., and Rao, R. (2010). Requirement for Ergosterol in V-ATPase Function Underlies Antifungal Activity of Azole Drugs. PLoS Pathog., 6.