Development of a chemically defined medium for studying foodborne bacterial-fungal interactions

Stina Dissing Aunsbjerg; Anders Hans Honoré; Finn Kvist Vogensen; Susanne Knøchel

doi:10.1016/j.idairyj.2015.01.019

Development of a chemically defined medium for studying foodborne bacterial-fungal interactions

Stina Dissing Aunsbjerg, Anders Hans Honoré, Finn Kvist Vogensen, Susanne Knøchel^*

^*Corresponding author for this work

Food Microbiology, Gut Health, and Fermentation

5 Citations (Scopus)

Abstract

There is a growing interest for using natural preservatives in the food and dairy industries including the application of bacterial cultures to inhibit fungal spoilage. Several antifungal metabolites from bacteria have been identified, but their relative importance has been difficult to establish. In dynamic systems such as fermented milk products, the complexity of the food matrix affects detection, identification and quantification of antifungal metabolites, and thereby the understanding of the bacterial-fungal interactions. To ease the identification and quantification of bacterial metabolites (as judged by ultra-performance liquid chromatography/mass spectrometry) a chemically defined interaction medium (CDIM) was developed. The medium supported growth of antifungal cultures such as Lactobacillus paracasei and Propionibacterium freudenreichii, as well as spoilage moulds and yeasts isolated from fermented milk products. Both strong and weak antifungal interactions observed in milk could be reproduced in CDIM. The medium seems suitable for studying antifungal activity of bacterial cultures.

Original language	English
Journal	International Dairy Journal
Volume	45
Pages (from-to)	48-55
Number of pages	8
ISSN	0958-6946
DOIs	https://doi.org/10.1016/j.idairyj.2015.01.019
Publication status	Published - 2015

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title = "Development of a chemically defined medium for studying foodborne bacterial-fungal interactions",

abstract = "There is a growing interest for using natural preservatives in the food and dairy industries including the application of bacterial cultures to inhibit fungal spoilage. Several antifungal metabolites from bacteria have been identified, but their relative importance has been difficult to establish. In dynamic systems such as fermented milk products, the complexity of the food matrix affects detection, identification and quantification of antifungal metabolites, and thereby the understanding of the bacterial-fungal interactions. To ease the identification and quantification of bacterial metabolites (as judged by ultra-performance liquid chromatography/mass spectrometry) a chemically defined interaction medium (CDIM) was developed. The medium supported growth of antifungal cultures such as Lactobacillus paracasei and Propionibacterium freudenreichii, as well as spoilage moulds and yeasts isolated from fermented milk products. Both strong and weak antifungal interactions observed in milk could be reproduced in CDIM. The medium seems suitable for studying antifungal activity of bacterial cultures.",

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T1 - Development of a chemically defined medium for studying foodborne bacterial-fungal interactions

AU - Aunsbjerg, Stina Dissing

AU - Honoré, Anders Hans

AU - Vogensen, Finn Kvist

AU - Knøchel, Susanne

PY - 2015

Y1 - 2015

N2 - There is a growing interest for using natural preservatives in the food and dairy industries including the application of bacterial cultures to inhibit fungal spoilage. Several antifungal metabolites from bacteria have been identified, but their relative importance has been difficult to establish. In dynamic systems such as fermented milk products, the complexity of the food matrix affects detection, identification and quantification of antifungal metabolites, and thereby the understanding of the bacterial-fungal interactions. To ease the identification and quantification of bacterial metabolites (as judged by ultra-performance liquid chromatography/mass spectrometry) a chemically defined interaction medium (CDIM) was developed. The medium supported growth of antifungal cultures such as Lactobacillus paracasei and Propionibacterium freudenreichii, as well as spoilage moulds and yeasts isolated from fermented milk products. Both strong and weak antifungal interactions observed in milk could be reproduced in CDIM. The medium seems suitable for studying antifungal activity of bacterial cultures.

AB - There is a growing interest for using natural preservatives in the food and dairy industries including the application of bacterial cultures to inhibit fungal spoilage. Several antifungal metabolites from bacteria have been identified, but their relative importance has been difficult to establish. In dynamic systems such as fermented milk products, the complexity of the food matrix affects detection, identification and quantification of antifungal metabolites, and thereby the understanding of the bacterial-fungal interactions. To ease the identification and quantification of bacterial metabolites (as judged by ultra-performance liquid chromatography/mass spectrometry) a chemically defined interaction medium (CDIM) was developed. The medium supported growth of antifungal cultures such as Lactobacillus paracasei and Propionibacterium freudenreichii, as well as spoilage moulds and yeasts isolated from fermented milk products. Both strong and weak antifungal interactions observed in milk could be reproduced in CDIM. The medium seems suitable for studying antifungal activity of bacterial cultures.

U2 - 10.1016/j.idairyj.2015.01.019

DO - 10.1016/j.idairyj.2015.01.019

M3 - Journal article

AN - SCOPUS:84924113538

SN - 0958-6946

VL - 45

SP - 48

EP - 55

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Development of a chemically defined medium for studying foodborne bacterial-fungal interactions

Abstract

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