PJB-2024-148
ANALYZING THE METABOLIC PROFILES OF LACTIC ACID BACTERIA FOR THEIR POTENTIAL AS BIO PRESERVATIVES AGAINST FOOD SPOILAGE FUNGI
Irum Abbas
Abstract
Biopreservation by lactic acid bacteria is an ecofriendly and consumer attractive approach for the control of food spoilage fungi. The study aims to evaluate the antifungal properties of the Lactic acid bacteria including Streptococcus thermophilus, Lactobacillus paracasei, Lactobacillus plantarum, Pediococcus pantosaceus, Enterococcus faecium and Enterococcus faecalis against spoilage causing fungi including Aspergillus flavus, Penicillium notatum and Aspergillus fumigatus. The selected bacterial strains showed variable resistance to fungal species ranging from 5mm-28mm zone of inhibition based on well diffusion assay. L. paracasei, P.pentosaceous, and E. faecalis showed maximum inhibition against the selected molds further analyzed for GC-MS metabolite profiling. A wide spectrum of antifungal metabolites were detected including Pyrollo (1, 2-a) pyrazine-1, Hexadecanoic acid, Hexahydro-3-(2-methylpropyl), 1, 2-Benzenedicarboxylic acid, Benzylmalonic Acid, Octadecane, Cyclo (D-phenylalanyl-L-prolyl, and Methoxy-acetic acid benzylmalonic, acid and 1-heptadecanol thus confirming technological applications of lactic acid bacteria. The significance of the current study is the detection of novel compounds such as benzylmalonic acid and 1-heptadecanol which could be natural antifungal biocontrol thus giving a revolutionary breakthrough in the food processing industry.
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