BIOPROTECTION OF FRESH FOOD PRODUCTS AGAINST BLUE MOLD USING LACTIC ACID BACTERIA WITH ANTIFUNGAL PROPERTIES

The main goal of the present paper was to present the results of the research carried out on the effect of indigenous bacteria strains on development and fungal biofilm formation at Penicillium expansum and to investigate the possibilities to use selected lactic acid bacteria (LAB) strains in the biocontrol of apple spoilage caused by blue mold. Lactic acid bacteria are able to produce antagonistic compounds (organic acids, cyclic dipeptides, reuterin, biosurfactants) with an important role in controlling fungal development. Lactic acid bacteria strains selected from various plant materials or traditional Romanian foods were assayed for their antagonistic effect on the fungal biofilm in potatodextrose broth and on the development of apples rot caused by blue mold in wounded and non-wounded fresh fruits. Strains LAB 13 and LAB 43 presented highly effective antifungal activity, comparably to the reference strain Lpa, against fungal growth and biofilm formation of spoilage fungus Penicillium expansum. Application of lactic acid bacteria demonstrated that the strains Lpl, LAB 43, LCM5 and Lpa presented bioprotection effect on apples from cultivar IONATAN of Voinești, experimentaly contaminated with Penicillium expansum, in both wounded and non-wounded fruits. Lactic acid bacteria with antifungal properties presented high potential to be utilized as bioprotectants.