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In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum
Food spoilage caused by mycotoxigenic moulds represents an important problem in food security. The antimicrobial peptides are compounds of natural origin constituted by a variable number (5–100) of amino acids held together through peptide bonds. In this work, the cell free supernatants (CFSs) containing peptides obtained from four strains of LAB were lyophilized, filtered and tested to determine the antifungal activity against Aspergillus Parasiticus and Penicillium expansum. CFS obtained by Lactobacillus plantarum showed the highest inhibition activity. CFS was fractionated by size exclusion chromatography and injected into the liquid chromatography coupled to diode array detector. One of the recollected fractions resulted interesting for the presence of three peaks that were purified by the technique of the LC-DAD using a semi preparative C18 column.
Authors: C.Luz; F.Saladino; F.B.Luciano; J.Mañes; G.Meca
Keywords: Antimicrobial peptides; Antifungal activity; Lactobacillus plantarum; Spoilage fungi
This work has received funding form the the EU’s H2020 research and innovation programme under GA No 678781- MycoKey.
CC-BY license http://creativecommons.org/