Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas

Fungal contamination negatively affects the production of cereal foods such as arepa loaf, an ancient corn bread consumed daily in several countries of Latin-America. Chemical preservatives such as potassium sorbate are applied in order to improve the arepa's shelf life and to reduce the health...

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Autores principales: Gamba, Raúl Ricardo, Caro, Carlos Andrés, Martínez, Olga Lucía, Moretti, Ana Florencia, Giannuzzi, Leda, De Antoni, Graciela Liliana, León Peláez, Angela María
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2016
Materias:
Química
Antifungal
Arepa
Aspergillus flavus
Kefir
Organoleptic profile
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/101597
https://ri.conicet.gov.ar/11336/57193
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-101597
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Antifungal
Arepa
Aspergillus flavus
Kefir
Organoleptic profile
spellingShingle Química
Antifungal
Arepa
Aspergillus flavus
Kefir
Organoleptic profile
Gamba, Raúl Ricardo
Caro, Carlos Andrés
Martínez, Olga Lucía
Moretti, Ana Florencia
Giannuzzi, Leda
De Antoni, Graciela Liliana
León Peláez, Angela María
Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas
topic_facet Química
Antifungal
Arepa
Aspergillus flavus
Kefir
Organoleptic profile
description Fungal contamination negatively affects the production of cereal foods such as arepa loaf, an ancient corn bread consumed daily in several countries of Latin-America. Chemical preservatives such as potassium sorbate are applied in order to improve the arepa's shelf life and to reduce the health risks. The use of natural preservatives such as natural fermented products in food commodities is a common demand among the consumers. Kefir is a milk fermented beverage obtained by fermentation of kefir grains. Its antibacterial and probiotic activity has been exhaustively demonstrated. Our objectives were to determine the antifungal effect of kefir fermented milk on Aspergillus flavus AFUNL5 in vitro and to study if the addition of kefir fermented milk to arepas could produce shelf life improvement. We determined the antifungal effect on solid medium of kefir cell-free supernatants (CFS) obtained under different fermentation conditions. Additionally, we compared the antifungal effect of kefir CFS with that obtained with unfermented milk artificially acidified with lactic plus acetic acids (lactic and acetic acids at the same concentration determined in kefir CFS) or with hydrochloric acid. Finally, kefir was added to the corn products either in the loaf recipe (kefir-baked arepas) or sprayed onto the baked-loaf surface (kefir-sprayed arepas). The loaves' resistance to natural and artificial fungal contamination and their organoleptic profiles were studied. The highest fungal inhibition on solid medium was achieved with kefir CFS produced by kefir grains CIDCA AGK1 at 100 g/L, incubated at 30 °C and fermented until pH 3.3. Other CFS obtained from different fermentation conditions achieved less antifungal activity than that mentioned above. However, CFS of milk fermented with kefir grains, until pH 4.5 caused an increase of growth rates. Additionally, CFS produced by kefir grains CIDCA AGK1 at 100 g/L, incubated at 30 °C and fermented until pH 3.3 achieved higher antifungal activity than CFS from artificially acidified milk with organic acids (CFS L + A) at the same concentration of kefir CFS. Besides, CFS from milk acidified with hydrochloric acid (CFS HCl) showed no fungal inhibition. On the other hand, kefir-baked arepas exhibited significant resistance to natural and artificial fungal contamination. Finally, both kefir-baked and kefir-sprayed arepas retained the organoleptic characteristics of the traditional corn product, but with certain tastes imparted by the kefir fermentation. This work constitutes the first study on fungal inhibition by kefir-fermented milk extending to the protection of corn products of mass-consumption and the possible application as a food preservative.
format Articulo
Preprint
author Gamba, Raúl Ricardo
Caro, Carlos Andrés
Martínez, Olga Lucía
Moretti, Ana Florencia
Giannuzzi, Leda
De Antoni, Graciela Liliana
León Peláez, Angela María
author_facet Gamba, Raúl Ricardo
Caro, Carlos Andrés
Martínez, Olga Lucía
Moretti, Ana Florencia
Giannuzzi, Leda
De Antoni, Graciela Liliana
León Peláez, Angela María
author_sort Gamba, Raúl Ricardo
title Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas
title_short Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas
title_full Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas
title_fullStr Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas
title_full_unstemmed Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas
title_sort antifungal effect of kefir fermented milk and shelf life improvement of corn arepas
publishDate 2016
url http://sedici.unlp.edu.ar/handle/10915/101597
https://ri.conicet.gov.ar/11336/57193
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