VlllnternaticnalConferenceonEnvironmemal.fndusmel andApplied Microbiology -BioMicroWorld1017 Madnd (SpaID). 1-20October 2017
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Andrea Caridi, Felice Panebianco, Maria Laura Concetta Labate and Alessandra Martorana
Department of Agraria, Mediterranea University of Reggio Calabria, Via Feo di Vito sin, 89122 Reggio Calabria, Italy
It iswell known that sourdough lactic acid bacteria can produce compounds able to inhibit moulds related to bread spoilage [I). Consequently, the addition ofantifungal sourdough in the bakery industry isnow acommon practice having the potential to ensure the microbiological safety ofbread [2,3). Moreover, antifungal lactobacilli
can be find in raw milk thatappears to be a productive reservoir [4). In table olive fermentation, fungal growth is abig problem and, atpresent, no biological control isadopted. Natamycin wasproposed asafungal control agent
having, also, the potential 10enhance the process by favouring thegrowth ofthe indigenous population of lactic acid bacteria against other competing microorganisms [5].Ithas been reported that table olives act a suitable substrate for the production of citrinin mycotoxin; high hydrostatic pressure effects on citrinin and mould rnicroflora hasbeen evaluated [6). Considering thisstate ofthe an, aim of the present work was tofind antifungal strains of lactic acid bacteria among the almost 400 autochthonous strains present in the Collection of the Laboratory of Microbiology inorder 10control table olive ferrnentation. The strains were tested in Petri plates against two strains of moulds prevailing in two different olive brines. The strains exhibiting antifungal activity
derived from olive brines, cheeses, and sourdoughs. Since each of them was able to inhibit only one ofthe tested moulds, the next step will betocarry out fermentation trials coupling the beststrains as adjunct culture together
with starter cultures. This study constitute astep towards themain goal to solve the problem ofthe fungal growth
and the potential mycotoxin accumulation during thetable olive fermentation.
Thisworkwassupported byPON03PE_00090_2 - Modellisostenibilienuove tecnologie per la valorizzazione delleolive edell'olio extraverginedi olivaprodono inCalabria.
Keywords: antifungal activity; lacticacidbacteria; table olive.
References
[I] Corsetti A,Gobbetti M,Rossi J, DamianiP (1998)Antimould activity ofsourdough lactic acidbacteria: identification of
amixture of organicacidsproducedbyLactobacillus san francisco CB I.ApplMicrobiol Biotcchnol 50:253-256.
[2] Ryan LAM,DalBello F, Arendt EK (2008) The use of sourdough fermented by antifungal LAB toreducethe amount of
calcium propionate in bread.Int JFood Microbiol 125:274-278.
[3]Gercz CL, Torino MI, RollanG, Fontde Valdez G(2009) Prevention ofbread mould spoilage byusing lactic acid
bacteria withantifungal properties. FoodControl 20:144-148.
[4] Delavenne E,Mounier J,Dcniel F,Barbier G,LeBlayG(2012) Biodiversity ofantifungal lacticacid bacteria isolated
fromrawmilk samplesfrom cow,ewe and goat over one-year period. Int JFood Microbiol 155:185-190.
[5] Hondrodimou 0, Kourkoutas Y,Panagou EZ (2011) Efficacy ofnatarnycin to control fungalgrowth in natural black olivefermentation. Food Microbiol 28:621-627.
[6] Tokusoglu 0, Alpas H, Bozoglu F (2010) High hydrostatic pressure effects on mold flora, citrinin mycotoxin,
hydroxytyrosol, oleuropein phenolics andantioxidant activity ofblack table olives.InnFoodSciEmergTechnol II :250
-258.
