Scientific journal

60 2021

Journal of Food and Nutrition Research
Summary No. 1 / 2021

Zabouri, Y. – Cheriguene, A. – Chougrani, F. – Merzouk, Y. – Marchetta, A. – Urzì, C. – De Leo, F.
Antifungal activity of lactic acid bacteria against phytopathogenic Alternaria alternata species and their molecular characterization
Journal of Food and Nutrition Research, 60, 2021, No. 1, s. 18-28

Filomena De Leo, Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina; Viale F. Stagno d’Alcontres 31, 98166 Messina, Italy. E-mail:

Received 23 October 2020; 1st revised 10 December 2020; accepted 2 February 2021; published online 12 February 2021.

Summary: Phytopathogenic filamentous fungi are responsible for spoilage of different food products, such as fruits and vegetables, causing significant economic losses. They are also able of producing several mycotoxins in infected plants and fruits, representing a serious risk for human and livestock health. Lactic acid bacteria (LAB) are considered natural antagonists of these dangerous microorganisms, thanks to the production of a large number of molecules with antifungal properties. In the present study 45 LAB strains isolated from raw goat, cow and camel milkfrom different regions of Algeria, were tested for antifungal activity against five strains of the phytopathogenic, toxigenic and deteriorating fungal species Alternaria alternata, isolated from the stems, leaves, roots and fruits of tomatoes and carrots. Internal transcribed spacer polymerase chain reaction (ITS-PCR) analysis and 16S rDNA sequencing were used to characterize and identify the LAB isolates which showed various inhibition of fungal growth. Two LAB strains, identified as Enterococcus lactis and Enterococcus faecium, had the strongest antifungal activity, suggesting a potential application in different food technologies as bio-preservatives against phytopathogenic and food spoilage fungi.

Keywords: lactic acid bacteria; internal transcribed spacer analysis; antifungal activity; phytopathogenic fungi; food preservation

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