Biopréservation des aliments par les bactéries lactiques à caractère antifongique

Abstract

Mould contamination of food is a serious and difficult problem to manage as it leads to huge economic losses. Mycotoxins have been recognized as one of the most dangerous pollutants in food. Currently, there is a major interest in improving food quality and safety through natural preservation and protection methods. The biopréservation of food is based on the use of microorganisms and/or their metabolites to delay or inhibit the growth of contaminating microorganisms. The antifungal activity of lactic acid bacteria is one of the desired biological properties. The hypothesis of prevention of the growth of mycotoxin-producing organisms by less aggressive lactic acid bacteria could be an effective and healthy solution. Indeed, theses strains can produce a wide spectrum of antifungal metabolites to inhibit the growth of molds, they have the ability to adsorb, degrade or detoxify fungal mycotoxins, this make them good alternatives to chemicals used for the preservation of food.