Antifungal Attributes of Lactic Acid Bacteria—A Review

Abstract

Molds constitute a very important contaminating flora of dairy products. Contamination with undesirable molds has been a serious and frequently disturbing problem in the dairy industry that results in huge losses due to spoilage of cheese and other fermented foods incriminated by a variety of mycoflora such as Aspergillus, Penicillium, Fusarium, Rhizopus, and Mucor. The considerable drop in pH caused by the growth of lactic acid bacteria (LAB) in fermented milk makes such foods a breeding ground for the highly opportunistic fungi to proliferate and thrive, spoiling the products and effecting cost and its commensurate accessories. The major antimicrobial substances isolated from the LAB are found effective against bacteria only and their inhibition toward the growth of contaminating bacteria has been explored in detail. However, studies on the fungistatic properties of LAB are relatively rare. This article reviews the investigative studies on the antifungal aspects of different lactic acid bacteria and the prospects of this exceptional trait as a potential food biopreservative.