Antifungal activities and effect of Lactobacillus casei AST18 on the mycelia morphology and ultrastructure of Penicillium chrysogenum

被引：16

作者：

Li, Hongjuan ^{[1
]}

Zhang, Shuwen ^{[1
]}

Lu, Jing ^{[1
]}

Liu, Lu ^{[1
]}

Uluko, Hankie ^{[1
]}

Pang, Xiaoyang ^{[1
]}

Sun, Yanjun ^{[2
]}

Xue, Haixiao ^{[1
]}

Zhao, Lili ^{[1
]}

Kong, Fanhua ^{[1
]}

Lv, Jiaping ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China

[2] Bright Dairy & Food Co Ltd, Dairy Res Inst, State Key Lab Dairy Biotechnol, Shanghai 200436, Peoples R China

来源：

FOOD CONTROL | 2014年 / 43卷

关键词：

Antifungal; Lactobacillus casei; Ultrastructure; Autophagy; TEM; LACTIC-ACID BACTERIA; AUTOPHAGY; SPOILAGE; PURIFICATION; STRAINS; DISEASE; CULTURE; REDUCE; BREAD; SUBSP;

D O I：

10.1016/j.foodcont.2014.02.045

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antifungal effects of Lactobacillus casei AST18 on Penicillium chtysogenum. were investigated. Viable bacteria were used to detect the minimum inhibitory concentration of lactic acid bacteria (10(2) CFU/mL) to inhibit the growth of P. chlysogenum. Results showed that L casei AST18 inhibited the growth of P. chrysogenum. The mycelial morphology was also altered. The scanning electron microscopy images of P. chrysogenum exposed to L casei AST18 further showed that the mycelia were collapsed and appeared transparent. Numerous clots were also observed in the fungal cytoplasm. The tip of the hypha was deformed and exhibited a moniliform or inflated shape. The transmission electron microscopy images of L casei AST18-exposed P. chrysogenum showed the occurrence of autophagy and death of fungal cells. Changes in the morphological characteristics of P. cluysogenum were observed in the antifungal activity experiment with viable bacteria, but such changes were not evident in the cell-free culture filtrate of L casei AST18. This bacterial strain showed high antifungal activities and could be used as a fungal inhibitor in food and medicine. (c) 2014 Elsevier Ltd. All rights reserved.

引用

页码：57 / 64

页数：8

共 5 条

[1] Identification of Antifungal Compounds Produced by Lactobacillus casei AST18
Li, Hongjuan
Liu, Lu
Zhang, Shuwen
Cui, Wenming
Lv, Jiaping
CURRENT MICROBIOLOGY, 2012, 65 (02) : 156 - 161
[2] Identification of Antifungal Compounds Produced by Lactobacillus casei AST18
Hongjuan Li
Lu Liu
Shuwen Zhang
Wenming Cui
Jiaping Lv
Current Microbiology, 2012, 65 : 156 - 161
[3] Potential use of Lactobacillus casei AST18 as a bioprotective culture in yogurt
Li, Hongjuan
Liu, Lu
Zhang, Shuwen
Uluko, Hankie
Cui, Wenming
Lv, Jiaping
FOOD CONTROL, 2013, 34 (02) : 675 - 680
[4] Lactobacillus casei AST18抗真菌特性生及其在酸奶保鲜中的应用
李红娟
刘鹭
张书文
孔凡丕
孙卓
吕加平
中国农业科学 , 2011, (19) : 4050 - 4057
[5] EFFECT OF DEHYDRATION ON SURVIVAL, MORPHOLOGY, AND ULTRASTRUCTURE OF THE CONIDIA OF ATMOSPHERIC AND COLLECTION STRAINS OF ASPERGILLUS-NIGER AND PENICILLIUM-CHRYSOGENUM
IMSHENETSKII, AA
LYSENKO, SV
KOZLOVA, TM
DEMINA, NS
MICROBIOLOGY, 1984, 53 (03) : 400 - 404

← 1 →