Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic disea...
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-06-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.924398/full |
| _version_ | 1818217311691079680 |
|---|---|
| author | Aiping Liu Ruixia Xu Shun Zhang Yuting Wang Bin Hu Xiaolin Ao Qin Li Jianlong Li Kaidi Hu Yong Yang Shuliang Liu |
| author_facet | Aiping Liu Ruixia Xu Shun Zhang Yuting Wang Bin Hu Xiaolin Ao Qin Li Jianlong Li Kaidi Hu Yong Yang Shuliang Liu |
| author_sort | Aiping Liu |
| collection | DOAJ |
| description | Bakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products. |
| first_indexed | 2024-12-12T07:05:51Z |
| format | Article |
| id | doaj.art-b2190ca2e3ce477a828f14adebf0a2ae |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-12T07:05:51Z |
| publishDate | 2022-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-b2190ca2e3ce477a828f14adebf0a2ae2022-12-22T00:33:45ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-06-011310.3389/fmicb.2022.924398924398Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A ReviewAiping LiuRuixia XuShun ZhangYuting WangBin HuXiaolin AoQin LiJianlong LiKaidi HuYong YangShuliang LiuBakery products are nutritious, but they are susceptible to fungal contamination, which leads to a decline in quality and safety. Chemical preservatives are often used to extend the shelf-life of bakery products, but long-term consumption of these preservatives may increase the risk of chronic diseases. Consumers increasingly demand food with fewer chemical preservatives. The application of lactic acid bacteria (LAB) as a novel biological preservative not only prolongs the shelf-life of bakery products but also improves the baking properties of bakery products. This review summarizes different types and action mechanisms of antifungal compounds produced by LAB, factors affecting the production of antifungal compounds, and the effects of antifungal LAB on bakery products, providing a reference for future applications of antifungal LAB in bakery products.https://www.frontiersin.org/articles/10.3389/fmicb.2022.924398/fulllactic acid bacteriaantifungal mechanismsbakery productsbiological preservativefungal contamination |
| spellingShingle | Aiping Liu Ruixia Xu Shun Zhang Yuting Wang Bin Hu Xiaolin Ao Qin Li Jianlong Li Kaidi Hu Yong Yang Shuliang Liu Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review Frontiers in Microbiology lactic acid bacteria antifungal mechanisms bakery products biological preservative fungal contamination |
| title | Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review |
| title_full | Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review |
| title_fullStr | Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review |
| title_full_unstemmed | Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review |
| title_short | Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review |
| title_sort | antifungal mechanisms and application of lactic acid bacteria in bakery products a review |
| topic | lactic acid bacteria antifungal mechanisms bakery products biological preservative fungal contamination |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.924398/full |
| work_keys_str_mv | AT aipingliu antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT ruixiaxu antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT shunzhang antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT yutingwang antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT binhu antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT xiaolinao antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT qinli antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT jianlongli antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT kaidihu antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT yongyang antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview AT shuliangliu antifungalmechanismsandapplicationoflacticacidbacteriainbakeryproductsareview |