Antifungal activity of lactic acid bacteria isolated from kunu-zaki, a cereal-based Nigerian fermented beverage

Fungal deterioration is a barrier to the wide acceptance of fermented cereal foods from Africa. The use protective cultures natural approach controlling fungi in that also complies with clean label strategy. This study aims select antifungal lactic acid bacteria (LAB) previously isolated kunu-zaki bio-control this cereal-based Nigerian beverage. Strains Leuconostoc citreum (1), Limosilactobacillus fermentum (6), and Weissella confusa (3) were most active against seven test mold species, average inhibition score 2.25–2.88, after screening 220 LAB strains using agar overlay on millet-sorghum flour hydrolysate (MSFH) agar. MSFH diffusion method revealed activity target molds was retained cell-free supernatants (CFSs) selected LABs, strongest A. flavus F008BA P. citrinum 3AS1 demonstrated by L. 5KJEU5 (9.06%) W. YKDIA1 (24.55%), respectively. CFSs mainly due occurrence acidic compounds, abundant compounds being acetic (0.30–1.96 mg/mL) (1.80–3.23 acids. Other such as hydroxycaffeic (0.16–6.72 ?g/mL), 3-(4-hydroxyphenyl) propionic (1.40–6.36 3-phenyllactic (1.28–24.48 hydroxyferulic acids (12.25 ?g/mL) occurred at lower concentrations. In challenged kunu-zaki, prevented growth beyond 8 day ambient temperature (25 °C). study, displayed strong activity, showing great potential culture prevent fungal mycotoxin accumulation foods.