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Dr. Carlos Luz
University of Valencia

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0 Biopreservation
0 Food safety
0 Funtional foods
0 Lactic acid bacteria and probiotics
0 Toxigenic fungi

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Lactic acid bacteria and probiotics
Toxigenic fungi
Biopreservation
Food safety

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Research article
Published: 08 July 2021 in Journal of the Science of Food and Agriculture
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BACKGROUND Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, because of several problems associated with the use of synthetic compounds, the industry demands new and safer methods. In the present work, the biopreservation potential of four lactic acid bacteria (LAB) strains was studied against the principal grape contaminant fungi. RESULTS Agar diffusion test evidenced that all four culture-free supernatant (CFS) had antifungal properties against all tested fungi. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) test values evidenced that media fermented by the Lactobacillus plantarum E3 and Lactobacillus plantarum E4 strains showed the highest antifungal activity, resulting in an MFC from 6.3 to 100 g L−1. Analysis of CFS evidenced the presence of different antifungal compounds, such as lactic acid, phenyllactic acid and pyrazines. In tests on red grapes, an average reduction of 1.32 log10 of the spores per gram of fruit was achieved by all CFS in grapes inoculated with Aspergillus ochraceus and by 0.94 log10 for L. plantarum E3 CFS against Botrytis cinerea. CONCLUSION The antifungal activity of the fermented CFS by L. plantarum E3 reduced the growth of B. cinerea and A. ochraceus in grapes, which are the main contaminant and main producer of ochratoxin A in these crops, respectively. Therefore, based on the results obtained in this work, use of the strain L. plantarum E3 could be an interesting option for the biopreservation of grapes. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

ACS Style

Victor Dopazo; Carlos Luz; Juan M Quiles; Jorge Calpe; Raffaele Romano; Jordi Mañes; Giuseppe Meca. Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi. Journal of the Science of Food and Agriculture 2021, 1 .

AMA Style

Victor Dopazo, Carlos Luz, Juan M Quiles, Jorge Calpe, Raffaele Romano, Jordi Mañes, Giuseppe Meca. Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi. Journal of the Science of Food and Agriculture. 2021; ():1.

Chicago/Turabian Style

Victor Dopazo; Carlos Luz; Juan M Quiles; Jorge Calpe; Raffaele Romano; Jordi Mañes; Giuseppe Meca. 2021. "Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi." Journal of the Science of Food and Agriculture , no. : 1.

Journal article
Published: 01 July 2021 in Journal of Functional Foods
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A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigated for their probiotic properties. Lactobacillus plantarum 5H1 and 5L1 were selected for their beneficial properties and used for probiotic fermented milk manufacture. The fermentation parameters (pH and lactic acid) and LAB viability during fermented milk processing and storage were evaluated. The results showed that the strains had a broad spectrum of antimicrobial activity against pathogenic bacteria and toxigenic fungi. These also evidenced capacity of adhesion and reduction of Salmonella adhesion to Caco-2 cells. During milk fermentation process, an increase in lactic acid content, a decrease in milk pH, and an increase in the total bacterial count were evidenced. LAB viability in fermented milk during storage remained around 8 log10 CFU/mL. This workflow can be useful for the isolation of new probiotics and the development of fermented milks with probiotic properties to promote host health.

ACS Style

Carlos Luz; Jorge Calpe; Juan Manuel Quiles; Raquel Torrijos; Máximo Vento; María Gormaz; Jordi Mañes; Giuseppe Meca. Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product. Journal of Functional Foods 2021, 84, 104599 .

AMA Style

Carlos Luz, Jorge Calpe, Juan Manuel Quiles, Raquel Torrijos, Máximo Vento, María Gormaz, Jordi Mañes, Giuseppe Meca. Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product. Journal of Functional Foods. 2021; 84 ():104599.

Chicago/Turabian Style

Carlos Luz; Jorge Calpe; Juan Manuel Quiles; Raquel Torrijos; Máximo Vento; María Gormaz; Jordi Mañes; Giuseppe Meca. 2021. "Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product." Journal of Functional Foods 84, no. : 104599.

Journal article
Published: 10 June 2021 in Toxins
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Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxigenic activity from 28 microorganisms (MO) isolated from red grape. The antifungal activity of a cell free supernatant of fermented medium by the isolated MO (CFS) was tested with the agar diffusion method and the minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) assay. Additionally, different antifungal compounds from the CFS were identified and quantified (organic acids, phenolic compounds, and volatile organic compounds). Finally, the most active CFS were tested as red grape bio-preservative agents. Results evidenced that CFS fermented by the strain UTA 6 had the highest antifungal activity, above all isolates, and produced a wide pool of antifungal compounds. The use of UTA 6 CFS as bio-preservative agent showed a reduction of 0.4 and 0.6 log10 spores per gram of fruit in grapes contaminated by A. flavus and B. cinerea, respectively. Moreover, UTA 6 CFS treatment reduced the occurrence of aflatoxin B1 and fumonisin (B2, B3, and B4) production in grapes contaminated by 28–100%.

ACS Style

Victor Dopazo; Carlos Luz; Jordi Mañes; Juan Quiles; Raquel Carbonell; Jorge Calpe; Giuseppe Meca. Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi. Toxins 2021, 13, 412 .

AMA Style

Victor Dopazo, Carlos Luz, Jordi Mañes, Juan Quiles, Raquel Carbonell, Jorge Calpe, Giuseppe Meca. Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi. Toxins. 2021; 13 (6):412.

Chicago/Turabian Style

Victor Dopazo; Carlos Luz; Jordi Mañes; Juan Quiles; Raquel Carbonell; Jorge Calpe; Giuseppe Meca. 2021. "Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi." Toxins 13, no. 6: 412.

Journal article
Published: 03 June 2021 in Journal of Fungi
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Post-harvest fungal diseases of plant products are a serious concern leading to economic losses and health risks. Moreover, the use of synthetic chemical fungicides to prevent these diseases is limited due to toxic residues. This study aimed at determining the effective dose of extracts of Trichodermaasperellum IMI393899 (TE1) and Trichodermaatroviride TS (TE2) in inhibiting the contamination by mycotoxigenic fungi on different plant matrices. Extracts were tested on tomatoes contaminated by Fusariumverticillioides and Fusariumgraminearum, wheat contaminated by Penicilliumverrucosum and maize contaminated by Aspergillusflavus. The efficacy of extracts was evaluated at two time intervals after treatment, 4 and 11 days for tomato, and 10 and 20 days for both wheat and maize. Both extracts showed a significant inhibitory activity on mycotoxigenic pathogens and significantly reduced Log CFU/g compared to the control. Moreover, the extracts reduced mycotoxin production in a dose dependent manner and with a long-lasting effect. The ochratoxin A was reduced by both extracts but only the extract TE2 was effective in reducing aflatoxins, whereas TE1 treatment increased their synthesis.

ACS Style

Claudia Stracquadanio; Carlos Luz; Federico La Spada; Giuseppe Meca; Santa Cacciola. Inhibition of Mycotoxigenic Fungi in Different Vegetable Matrices by Extracts of Trichoderma Species. Journal of Fungi 2021, 7, 445 .

AMA Style

Claudia Stracquadanio, Carlos Luz, Federico La Spada, Giuseppe Meca, Santa Cacciola. Inhibition of Mycotoxigenic Fungi in Different Vegetable Matrices by Extracts of Trichoderma Species. Journal of Fungi. 2021; 7 (6):445.

Chicago/Turabian Style

Claudia Stracquadanio; Carlos Luz; Federico La Spada; Giuseppe Meca; Santa Cacciola. 2021. "Inhibition of Mycotoxigenic Fungi in Different Vegetable Matrices by Extracts of Trichoderma Species." Journal of Fungi 7, no. 6: 445.

Journal article
Published: 20 May 2021 in LWT
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Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 and H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-well sterile microplates. Then, the antifungal activity of the volatile PA was determined by depositing it on filter paper and Hydroxyethylcellulose (HEC) gels, which were placed in airtight 1L flasks together with PDA and maize and barley grain inoculated with both fungi. The MFC in liquid medium of A. flavus and P. verrucosum was 93.8 and 187.5 mg/L respectively. However, PA doses of 300 and 200 mg/L on HEC gels were required in order to observe significant antifungal and antimycotoxigenic activity in maize and barley grain inoculated with these fungi.

ACS Style

Carlos Luz; Raquel Carbonell; Juan Manuel Quiles; Raquel Torrijos; Tiago De Melo Nazareth; Jordi Mañes; Giuseppe Meca. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. LWT 2021, 148, 111754 .

AMA Style

Carlos Luz, Raquel Carbonell, Juan Manuel Quiles, Raquel Torrijos, Tiago De Melo Nazareth, Jordi Mañes, Giuseppe Meca. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. LWT. 2021; 148 ():111754.

Chicago/Turabian Style

Carlos Luz; Raquel Carbonell; Juan Manuel Quiles; Raquel Torrijos; Tiago De Melo Nazareth; Jordi Mañes; Giuseppe Meca. 2021. "Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage." LWT 148, no. : 111754.

Original article
Published: 11 May 2021 in International Journal of Food Science & Technology
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A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activity were employed to revaluate the whey of Mozzarella di Bufala throught fermentation process for 72 h at 37 ºC. Then, the fermented whey (BWF) was characterized and used as bio‐preservative in bread formulation. L. plantarum TR7 and L. plantarum TR2 strains showed average lactic acid concentration in BWF of 13.8 g/L. Also, the bread volatile organic compounds (VOC) analysis showed an increase in hexanal, benzeneacetaldehyde, benzaldehyde and pyrazine tetramethyl when using BWF as ingredient. Moreover, the DPPH‐ inhibitory activity of bread with BWF extract also reflected a 33% rise in comparison to control bread. The application of BWF as a biopreservation agent in bread showed an increase in shelf life compared to bread with 0.3% calcium propionate and bread control for 2 and 15 days, respectively. BWF can be used as an interesting bio‐preservation strategy of bread.

ACS Style

C. Luz; J.M. Quiles; R. Romano; G. Blaiotta; L. Rodríguez; G. Meca. Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread bio‐preservative agent. International Journal of Food Science & Technology 2021, 1 .

AMA Style

C. Luz, J.M. Quiles, R. Romano, G. Blaiotta, L. Rodríguez, G. Meca. Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread bio‐preservative agent. International Journal of Food Science & Technology. 2021; ():1.

Chicago/Turabian Style

C. Luz; J.M. Quiles; R. Romano; G. Blaiotta; L. Rodríguez; G. Meca. 2021. "Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread bio‐preservative agent." International Journal of Food Science & Technology , no. : 1.

Journal article
Published: 19 October 2020 in Food Chemistry
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The impact of fermentation assisted by four different lactic acid bacteria (LAB) on polyphenols, carotenoids, organic acids, and antioxidant capacity of orange-juice milk based beverages was evaluated. Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) were used to promote the fermentation of the beverages for 72 h at 37 °C. The bacteria population increased with the elapse of fermentation period, except for beverages inoculated with L. plantarum TR-7. After fermentation period, total polyphenols, total carotenoids and total antioxidant capacity were increased compared to the control ones (non-fermented). Two phenolic acids (DL-3-phenylactic acid and 3–4-dihydroxyhydrocinnamic acid) and lactic acid were identified after 72 h fermentation. Overall, it is possible to conclude that orange-juice milk beverages are a good medium for the growth of L. brevis POM, and L. plantarum (TR-71, TR-14), observing higher antioxidant properties in the fermented beverages compared to the control ones.

ACS Style

Beatriz de la Fuente; Carlos Luz; Carla Puchol; Giuseppe Meca; Francisco J. Barba. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage. Food Chemistry 2020, 343, 128414 .

AMA Style

Beatriz de la Fuente, Carlos Luz, Carla Puchol, Giuseppe Meca, Francisco J. Barba. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage. Food Chemistry. 2020; 343 ():128414.

Chicago/Turabian Style

Beatriz de la Fuente; Carlos Luz; Carla Puchol; Giuseppe Meca; Francisco J. Barba. 2020. "Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage." Food Chemistry 343, no. : 128414.

Food microbiology and safety
Published: 16 October 2020 in Journal of Food Science
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The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fermented whey at a concentration ranged from 0.34 to 1.21 mg/L. These results suggest the possible use of fermented whey as a source of new preservatives of natural origin to incorporate in food matrices for the purpose of improving the shelf life. PRACTICAL APPLICATION: Whey could be a good candidate for use as a natural antifungal agent to incorporate in food matrices. Whey could be used to prevent specific fungal growth that naturally occurs in food preparations. Consequentially, whey could enhance the shelf life of edible products.

ACS Style

Luana Izzo; Carlos Luz; Alberto Ritieni; Juanma Quiles Beses; Jordi Mañes; Giuseppe Meca. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science 2020, 85, 3920 -3926.

AMA Style

Luana Izzo, Carlos Luz, Alberto Ritieni, Juanma Quiles Beses, Jordi Mañes, Giuseppe Meca. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science. 2020; 85 (11):3920-3926.

Chicago/Turabian Style

Luana Izzo; Carlos Luz; Alberto Ritieni; Juanma Quiles Beses; Jordi Mañes; Giuseppe Meca. 2020. "Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent." Journal of Food Science 85, no. 11: 3920-3926.

Journal article
Published: 23 May 2020 in LWT
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Post-harvest spoilage fungi in tomatoes represent an economic loss for industry and consumers. There is currently an increasing demand for novel applications of bio-preservatives as replacers of chemical additives and pesticides in food. In this study, nine lactic acid bacteria strains isolated from tomato and sourdough were screened for antifungal activity in vitro against 33 fungal strains and used as bio-preservatives of tomato inoculated with Penicillium expansum and Aspergillus flavus. The identification of the compounds potentially responsible for the antifungal activity, such as organic acids, phenolic acids and volatile organic compounds (VOCs), were identified and quantified. Several cell-free supernatants (CFS) showed in vitro antifungal activity against toxigenic fungi. The highest antifungal activity was observed in the CFS of Lactobacillus plantarum TR7 and L. plantarum TR71, these showed a range of MFC values of 6.3–100 g/L. Antifungal compounds were identified in CFS as organic acids, phenolic acids and VOCs. Lactic acid, acetic acid, phenyllactic acid and pyrazine derivatives can be related for the antifungal activity. Bio-preservation of tomato with the CFS fermented by L. plantarum TR7 and L. plantarum TR71 decreased the microbial count by 1.98–3.89 log10 spores/g in comparison to the treatment with medium non-fermented.

ACS Style

C. Luz; V. D'Opazo; J.M. Quiles; Raffaele Romano; J. Mañes; G. Meca. Biopreservation of tomatoes using fermented media by lactic acid bacteria. LWT 2020, 130, 109618 .

AMA Style

C. Luz, V. D'Opazo, J.M. Quiles, Raffaele Romano, J. Mañes, G. Meca. Biopreservation of tomatoes using fermented media by lactic acid bacteria. LWT. 2020; 130 ():109618.

Chicago/Turabian Style

C. Luz; V. D'Opazo; J.M. Quiles; Raffaele Romano; J. Mañes; G. Meca. 2020. "Biopreservation of tomatoes using fermented media by lactic acid bacteria." LWT 130, no. : 109618.

Journal article
Published: 04 May 2020 in Foods
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During fish production processes, great amounts of by-products are generated, representing ≈30–70% of the initial weight. Thus, this research study is investigating 30 lactic acid bacteria (LAB) derived from the sea bass gastrointestinal tract, for anti-fungal activity. It has been previously suggested that LAB showing high proteolitic activity are the most suitable candidates for such an investigation. The isolation was made using a MRS (Man Rogosa Sharpe) broth cultivation medium at 37 ºC under anaerobiosis conditions, while the evaluation of the enzymatic activity was made using the API® ZYM kit. Taking into account the selected bacteria, a growing research was made fermenting two kinds of broths: (i) by-products (WB), and (ii) meat (MB). Both were fermented at three different times (24, 48 and 72 h). Then, the antifungal activities of both fermented by-products and meat broths were determined qualitatively and quantitatively in solid and liquid medium against two different strains of the genera Penicillium, Aspergillus and Fusarium. After the experiments, a total of 30 colonies were isolated, observing a proteolytic activity in 7 of the isolated strains, which belong to Lactobacillus genus, and the two more active strains were identified by polymerase chain reaction (PCR) as L. plantarum. Several strains evidenced antifungal activity showing an inhibition halo and Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values between 1–32 g/L and 8–32 g/L, respectively. In conclusion, the isolated bacteria of sea bass had the ability to promote the antifungal activity after the fermentation process, thus being a useful tool to give an added value to fish industry by-products.

ACS Style

Francisco J. Martí-Quijal; Andrea Príncep; Adrián Tornos; Carlos Luz; Giuseppe Meca; Paola Tedeschi; María-José Ruiz; Francisco J. Barba; Jordi Mañes. Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods 2020, 9, 576 .

AMA Style

Francisco J. Martí-Quijal, Andrea Príncep, Adrián Tornos, Carlos Luz, Giuseppe Meca, Paola Tedeschi, María-José Ruiz, Francisco J. Barba, Jordi Mañes. Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods. 2020; 9 (5):576.

Chicago/Turabian Style

Francisco J. Martí-Quijal; Andrea Príncep; Adrián Tornos; Carlos Luz; Giuseppe Meca; Paola Tedeschi; María-José Ruiz; Francisco J. Barba; Jordi Mañes. 2020. "Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths." Foods 9, no. 5: 576.

Journal article
Published: 15 March 2020 in Antioxidants
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The aim of the present research was to obtain antioxidant compounds through the fermentation of fish byproducts by bacteria isolated from sea bass viscera. To that purpose, bacteria from sea bass stomach, intestine, and colon were isolated. With the selected bacteria, growing research was undertaken, fermenting different broths prepared with sea bass meat or byproducts. After the fermentation, the antioxidant activity, phenolic acids, and some proteins were evaluated. The main phenolic acids obtained were DL-3-phenyl-lactic acid and benzoic acid at a maximum concentration of 466 and 314 ppb, respectively. The best antioxidant activity was found in the extracts obtained after the fermentation of fish byproducts broth by bacteria isolated from the colon (6502 μM TE) and stomach (4797 μM TE). Moreover, a positive correlation was found between phenolic acids obtained after the fermentation process and the antioxidant activity of the samples. It was also concluded that the lactic acid bacteria isolated from sea bass had an important proteolytic capacity and were able to synthesize phenolic acids with antioxidant capacity. This work has shown the relevance of fermentation as a useful tool to valorize fish byproducts, giving them an added economic value and reducing their environmental impact.

ACS Style

Francisco J. Martí-Quijal; Adrián Tornos; Andrea Príncep; Carlos Luz; Giuseppe Meca; Paola Tedeschi; Maria Jose Ruiz; Francisco J. Barba. Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts. Antioxidants 2020, 9, 239 .

AMA Style

Francisco J. Martí-Quijal, Adrián Tornos, Andrea Príncep, Carlos Luz, Giuseppe Meca, Paola Tedeschi, Maria Jose Ruiz, Francisco J. Barba. Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts. Antioxidants. 2020; 9 (3):239.

Chicago/Turabian Style

Francisco J. Martí-Quijal; Adrián Tornos; Andrea Príncep; Carlos Luz; Giuseppe Meca; Paola Tedeschi; Maria Jose Ruiz; Francisco J. Barba. 2020. "Impact of Fermentation on the Recovery of Antioxidant Bioactive Compounds from Sea Bass Byproducts." Antioxidants 9, no. 3: 239.

Journal article
Published: 29 January 2020 in American Journal of Enology and Viticulture
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Mycotoxins are toxic metabolites produced by different genera of fungi. Fungi belonging to species of the genera Aspergillus and Penicillium are the main source of Ochratoxin A (OTA) in wine. The reduction of OTA in must and wine has been studied using physical, chemical, and biological technologies. In this paper, we report on the capacity of different cultures isolated from Tempranillo winegrapes contaminated with fungus to degrade OTA in tryptic soy broth (TSB) medium at pH 3.5 and 6.5. The interaction between OTA and four isolates during alcoholic fermentation of red wine was studied. This study showed that microorganism isolates reduced the content of OTA in TSB medium and during wine experiment system. The microorganism that presented the greatest reduction of OTA mean in TSB medium at both pH-values corresponded to the bacteria Lactobacillus rhamnosus (55%). During the fermentation of the wine, the yeast Metschnikowia pulcherrima evidenced the best reduction of OTA (34%). OTA degradation products were identified by LC-MS/MS, in particular, α-OTA (m/z=257) and the sodium adduct of the α-OTA with the loss of coumarin group (m/z=170). The presence of OTA in must and wines is a problem in food safety. The use of lactic acid bacteria and yeasts during the winemaking process is an interesting practical application.

ACS Style

Carlos Luz Mínguez; María Amparo Ruvira Garrigues; Laura López Ocaña; Rosa Aznar Novella; Jorge Mañes Vinuesa; Giuseppe Meca. Transformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine Systems. American Journal of Enology and Viticulture 2020, 71, 167 -174.

AMA Style

Carlos Luz Mínguez, María Amparo Ruvira Garrigues, Laura López Ocaña, Rosa Aznar Novella, Jorge Mañes Vinuesa, Giuseppe Meca. Transformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine Systems. American Journal of Enology and Viticulture. 2020; 71 (3):167-174.

Chicago/Turabian Style

Carlos Luz Mínguez; María Amparo Ruvira Garrigues; Laura López Ocaña; Rosa Aznar Novella; Jorge Mañes Vinuesa; Giuseppe Meca. 2020. "Transformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine Systems." American Journal of Enology and Viticulture 71, no. 3: 167-174.

Journal article
Published: 31 December 2019 in Toxins
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Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 °C in anaerobic conditions. After that, the cell-free supernatant (CFS) were recovered to determine its antifungal activity by halo diffusion agar test. In addition, minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) was determined for each L. plantarum CFS by 96-well microplates method. Additionally, CFS was used as a natural biocontrol agent on corn kernels and corn ears contaminated with Aspergillus flavus and Fusarium verticillioides, respectively. The L. plantarum CECT 749 CFS showed the highest antifungal effect against all essayed strains. Moreover, the employment of this CFS in food reduced the mycotoxin production at a percentage ranging from 73.7 to 99.7%. These results suggest that the L. plantarum CECT 749 CFS could be promising for the biocontrol of corn.

ACS Style

Tiago De Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears. Toxins 2019, 12, 21 .

AMA Style

Tiago De Melo Nazareth, Carlos Luz, Raquel Torrijos, Juan Manuel Quiles, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears. Toxins. 2019; 12 (1):21.

Chicago/Turabian Style

Tiago De Melo Nazareth; Carlos Luz; Raquel Torrijos; Juan Manuel Quiles; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears." Toxins 12, no. 1: 21.

Research article
Published: 01 December 2019 in Phytopathology®
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Fusarium head blight (FHB) is one of the most important cereal diseases worldwide, causing yield losses and contamination of harvested products with mycotoxins. Fusarium graminearum is one of the most common FHB-causing species in wheat and barley cropping systems. We assessed the ability of different botanical extracts to suppress essential stages of the fungal life cycle using three strains of F. graminearum (FG0410, FG2113, and FG1145). The botanicals included aqueous extracts from white mustard (Sinapis alba) seed flour (Pure Yellow Mustard [PYM] and Tillecur [Ti]) as well as milled Chinese galls (CG). At 2% concentration (wt/vol), PYM and Ti completely inhibited growth of mycelium of all F. graminearum strains whereas, at 1%, CG reduced the growth by 65 to 83%, depending on the strain. While PYM and Ti reduced the germination of both conidia and ascospores at 2% (wt/vol), CG was only effective in reducing conidia germination. Perithecia formation of FG0410 but not FG2113 was suppressed by all botanicals. Moreover, application of botanicals on mature perithecia led to a two- to fourfold reduction in discharge of ascospores. Using liquid chromatography (LC) with diode array detection, we quantified the principal glucosinolate component sinalbin of PYM and Ti. LC time-of-flight mass spectrometry was used to demonstrate that the bioactive matrix of CG contains different gallotannins as well as gallic and tannic acids. Possible antifungal mechanisms of the botanical matrices are discussed. The results of this study are promising and suggest that PYM, Ti, and CG should be explored further for efficacy at managing FHB.[Formula: see text] Copyright © 2019 The Author(s). This is an open access article distributed under the CC BY-NC-ND 4.0 International license .

ACS Style

Dimitrios Drakopoulos; Carlos Luz; Raquel Torrijos; Giuseppe Meca; Pascal Weber; Irene Bänziger; Ralf T. Voegele; Johan Six; Susanne Vogelgsang. Use of Botanicals to Suppress Different Stages of the Life Cycle ofFusarium graminearum. Phytopathology® 2019, 109, 2116 -2123.

AMA Style

Dimitrios Drakopoulos, Carlos Luz, Raquel Torrijos, Giuseppe Meca, Pascal Weber, Irene Bänziger, Ralf T. Voegele, Johan Six, Susanne Vogelgsang. Use of Botanicals to Suppress Different Stages of the Life Cycle ofFusarium graminearum. Phytopathology®. 2019; 109 (12):2116-2123.

Chicago/Turabian Style

Dimitrios Drakopoulos; Carlos Luz; Raquel Torrijos; Giuseppe Meca; Pascal Weber; Irene Bänziger; Ralf T. Voegele; Johan Six; Susanne Vogelgsang. 2019. "Use of Botanicals to Suppress Different Stages of the Life Cycle ofFusarium graminearum." Phytopathology® 109, no. 12: 2116-2123.

Original research
Published: 09 October 2019 in International Journal of Dairy Technology
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Whey powders are used as food ingredients in many applications, from bakery goods, soups and sauces to baby food. The objective of the study was to evaluate the antifungal property of a whey‐based medium (WM) fermented by lactic acid bacteria. The antifungal activity of the WM was evaluated using antifungal tests on solid and liquid media. MIC and MFC ranged from 15.6 to 250 mg/mL and 62.5 to 250 mg/mL, respectively. Using fermented WM for dough preparation produced a reduction of Penicillium expansum growth of 0.5–0.6 log CFU/g and an improvement in shelf life of 1–2 days in relation to control bread.

ACS Style

Carlos Luz; Lorena Rodriguez; Raffaele Romano; Jorge Mañes; Giuseppe Meca. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder. International Journal of Dairy Technology 2019, 73, 88 -97.

AMA Style

Carlos Luz, Lorena Rodriguez, Raffaele Romano, Jorge Mañes, Giuseppe Meca. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder. International Journal of Dairy Technology. 2019; 73 (1):88-97.

Chicago/Turabian Style

Carlos Luz; Lorena Rodriguez; Raffaele Romano; Jorge Mañes; Giuseppe Meca. 2019. "A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder." International Journal of Dairy Technology 73, no. 1: 88-97.

Journal article
Published: 09 October 2019 in LWT - Food Science and Technology
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Whey is a by-product of the cheese industry, yet it contains proteins that have a high nutritional value and are an important source of antifungal peptides. Food deterioration caused by toxigenic fungi is one of the challenges of food safety. In this context, trypsin was used to hydrolyse goat milk whey at 37. The resultant peptides were characterised by LC–ESI–TOF-MS. Antifungal activity of the goat milk whey hydrolysate (HGW) was determined against 10 toxigenic fungi from the genus Penicillium, in solid and liquid media. Furthermore, HGW was used as an ingredient for bread elaboration. Bread elaborated with HGW and inoculated with toxigenic fungi was included in a shelf-life study of the reduction of fungal growth, mycotoxin production and the use of the additive calcium propionate in bread. A total of 27 peptides from α-lactalbumin, β-lactoglobulin, κ-casein and lactoferrin were identified. HGW evidenced fungal growth inhibition and presented minimum inhibitory concentration and minimum fungicidal concentration ranges of 3.9–62.5 and 15.8–250 g HGW/L, respectively. Bread with HGW displayed a 1-log reduction of fungal growth, 85–100% mycotoxin production, and extended the shelf-life by 2 days.

ACS Style

Carlos Luz; Luana Izzo; Alberto Ritieni; Jordi Mañes; Giuseppe Meca. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread. LWT - Food Science and Technology 2019, 118, 108717 .

AMA Style

Carlos Luz, Luana Izzo, Alberto Ritieni, Jordi Mañes, Giuseppe Meca. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread. LWT - Food Science and Technology. 2019; 118 ():108717.

Chicago/Turabian Style

Carlos Luz; Luana Izzo; Alberto Ritieni; Jordi Mañes; Giuseppe Meca. 2019. "Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread." LWT - Food Science and Technology 118, no. : 108717.

Journal article
Published: 21 July 2019 in Journal of Food Processing and Preservation
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ACS Style

C. Luz; V. D'Opazo; J. Mañes; G. Meca. Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains. Journal of Food Processing and Preservation 2019, 43, 1 .

AMA Style

C. Luz, V. D'Opazo, J. Mañes, G. Meca. Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains. Journal of Food Processing and Preservation. 2019; 43 (10):1.

Chicago/Turabian Style

C. Luz; V. D'Opazo; J. Mañes; G. Meca. 2019. "Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains." Journal of Food Processing and Preservation 43, no. 10: 1.

Journal article
Published: 01 March 2019 in Toxins
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The aims of this study were to evaluate the antifungal activity of the bioactive compound allyl isothiocyanate (AITC) against Aspergillus flavus (8111 ISPA) aflatoxins (AFs) producer and Penicillium verrucosum (D-01847 VTT) ochratoxin A (OTA) producer on corn, barley, and wheat. The experiments were carried out initially in a simulated silo system for laboratory scale composed of glass jars (1 L). Barley and wheat were contaminated with P. verrucosum and corn with A. flavus. The cereals were treated with a hydroxyethylcellulose gel disk to which 500 µL/L of AITC were added; the silo system was closed and incubated for 30 days at 21 °C. After that, simulated silos of 100 L capacity were used. Barley, wheat, and corn were contaminated under the same conditions as the previous trial and treated with disks with 5 mL of AITC, closed and incubated for 90 days at 21 °C. In both cases, the control test did not receive any antifungal treatment. The growth of the inoculated fungi and the reduction in the formation of AFs and OTA were determined. In the lab scale silo system, complete inhibition of fungal growth at 30 days has been observed. In corn, the reduction of aflatoxin B1 (AFB₁) was 98.5%. In the 100 L plastic drums, a significant reduction in the growth of A. flavus was observed, as well as the OTA formation in wheat (99.5%) and barley (92.0%).

ACS Style

Juan Manuel Quiles; Tiago De Melo Nazareth; Carlos Luz; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins 2019, 11, 137 .

AMA Style

Juan Manuel Quiles, Tiago De Melo Nazareth, Carlos Luz, Fernando Bittencourt Luciano, Jordi Mañes, Giuseppe Meca. Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation. Toxins. 2019; 11 (3):137.

Chicago/Turabian Style

Juan Manuel Quiles; Tiago De Melo Nazareth; Carlos Luz; Fernando Bittencourt Luciano; Jordi Mañes; Giuseppe Meca. 2019. "Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation." Toxins 11, no. 3: 137.

Journal article
Published: 14 November 2018 in Toxins
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Wheat, the main source of carbohydrates worldwide, can be attacked by a wide number of phytopathogenic fungi, included Alternaria species. Alternaria species commonly occur on wheat worldwide and produce several mycotoxins such as tenuazonic acid (TA), alternariol (AOH), alternariol-monomethyl ether (AME), and altenuene (ALT), provided of haemato-toxic, genotoxic, and mutagenic activities. The contamination by Alternaria species of wheat kernels, collected in Tuscany, Italy, from 2013 to 2016, was evaluated. Alternaria contamination was detected in 93 out of 100 field samples, with values ranging between 1 and 73% (mean of 18%). Selected strains were genetically characterized by multi-locus gene sequencing approach through combined sequences of allergen alt1a, glyceraldeyde-3-phosphate dehydrogenase, and translation elongation factor 1α genes. Two well defined groups were generated; namely sections Alternaria and Infectoriae. Representative strains were analyzed for mycotoxin production. A different mycotoxin profile between the sections was shown. Of the 54 strains analyzed for mycotoxins, all strains included in Section Alternaria produced AOH and AME, 40 strains (99%) produced TA, and 26 strains (63%) produced ALT. On the other hand, only a very low capability to produce both AOH and AME was recorded among the Section Infectoriae strains. These data show that a potential mycotoxin risk related to the consumption of Alternaria contaminated wheat is high.

ACS Style

Francesca A. Ramires; Mario Masiello; Stefania Somma; Alessandra Villani; Antonia Susca; Antonio F. Logrieco; Carlos Luz; Giuseppe Meca; Antonio Moretti. Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy. Toxins 2018, 10, 472 .

AMA Style

Francesca A. Ramires, Mario Masiello, Stefania Somma, Alessandra Villani, Antonia Susca, Antonio F. Logrieco, Carlos Luz, Giuseppe Meca, Antonio Moretti. Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy. Toxins. 2018; 10 (11):472.

Chicago/Turabian Style

Francesca A. Ramires; Mario Masiello; Stefania Somma; Alessandra Villani; Antonia Susca; Antonio F. Logrieco; Carlos Luz; Giuseppe Meca; Antonio Moretti. 2018. "Phylogeny and Mycotoxin Characterization of Alternaria Species Isolated from Wheat Grown in Tuscany, Italy." Toxins 10, no. 11: 472.

Journal article
Published: 11 June 2018 in Food & Function
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The aim of this study was to evaluate the biological and antimicrobial activities of commercial freeze-dried whey fermented by lactic acid bacteria in order to valorize this high polluting liquid waste of the dairy industry.

ACS Style

Carlos Luz; Luana Izzo; Giulia Graziani; Anna Gaspari; Alberto Ritieni; Jordi Mañes; G. Meca. Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains ofLactobacillus plantarum. Food & Function 2018, 9, 3688 -3697.

AMA Style

Carlos Luz, Luana Izzo, Giulia Graziani, Anna Gaspari, Alberto Ritieni, Jordi Mañes, G. Meca. Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains ofLactobacillus plantarum. Food & Function. 2018; 9 (7):3688-3697.

Chicago/Turabian Style

Carlos Luz; Luana Izzo; Giulia Graziani; Anna Gaspari; Alberto Ritieni; Jordi Mañes; G. Meca. 2018. "Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains ofLactobacillus plantarum." Food & Function 9, no. 7: 3688-3697.