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Dernière mise à jour : Mai 2018

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Internet de l'unité STLO Science et Technologie du Lait et de l'Oeuf

STLO Research Unit

Association of antifungal lactobacilli to fight fungal contaminants in dairy products

Dairy product spoiled by fungi
Consumer’s demand for « clean label » food products is growing. The use of bioprotective bacterial cultures is an alternative to chemical preservatives to avoid or delay fungal spoilage in dairy products.

Our aim was to develop bioprotective antifungal cultures active in dairy products and to identify the compounds potentially responsible for their antifungal activity.

Using a high-throughput approach, the activity of 32 strains of lactic and propionic acid bacteria was evaluated against 4 fungal targets in two dairy models. The 5 best strains belonged to Lactobacillus harbinensis, plantarum and rhamnosus. Some binary combinations of these strains showed an increased antifungal activity. The two most active combinations were tested in cheese and sour cream produced at a pilot scale, in which they inhibited the 3 fungal targets tested and environmental fungal contaminants. Moreover, they did not lead to major sensory changes. The antifungal activity was associated with quantitative differences in a large range of compounds, which result from the catabolism of carbon sources, proteins and lipids by antifungal cultures. Antifungal compounds were present at concentrations below their MIC and thus could act in synergy.


Rhodotorula mucilaginosa

(2 cells/g)

Penicillium commune

(50 spores surface inoculated)



 Commercial lactic starter (only)

dairy products spoiled or not




 Challenge-test against four major spoilage fungi in sour cream. Sour cream was fermented by commercial lactic starter alone or with a bioprotective culture composed of a combination of two lactobacilli strains inoculated at 5.106 cells/g (final count 108cell/g).



Commercial lactic starter and bioprotective culture


 This work contributes to the knowledge about the action mode of antifungal lactic acid bacteria and should lead to the development of new bioprotective bacterial cultures.





Read more

Leyva Salas M, Mounier J, Valence F, Coton M, Thierry A, Coton E. Antifungal Microbial Agents for Food Biopreservation-A Review. Microorganisms. 2017; 5(3). pii: E37. doi: 10.3390/microorganisms5030037

Leyva Salas M, Mounier J, Maillard M-B, Valence F, Coton E, Thierry A. Identification and quantification of natural compounds produced by antifungal bioprotective cultures in dairy products. Food Chemistry. 2019; 301 125260 doi: 10.1016/j.foodchem.2019.125260

Garnier L, Leyva Salas M, Pinon N, Wiernasz N, Pawtowski A., Coton E, Mounier J, Valence F. Technical note: High-throughput method for antifungal activity screening in a cheese-mimicking model. Journal of Dairy Science. 2018; 101 (6) 4971-4976. doi: 10.3168/jds.2017-13518

Leyva Salas M, Thierry A, Lemaître M, Garric G, Harel-Oger M, Chatel M, Lê S, Mounier J, Valence F, Coton E. Antifungal Activity of Lactic Acid Bacteria Combinations in Dairy Mimicking Models and Their Potential as Bioprotective Cultures in Pilot Scale Applications. Frontiers in Microbiology. doi: 10.3389/fmicb.2018.01787


Anne Thierry •

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