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Fungistatic and fungicidal capacity of a biosurfactant extract obtained from corn steep water

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dc.contributor.author López Prieto, Alejandro
dc.contributor.author Vecino, Xanel
dc.contributor.author Rodríguez López, Lorena
dc.contributor.author Moldes Menduiña, Ana Belén
dc.contributor.author Cruz Freire, José Manuel
dc.date.accessioned 2021-10-13T12:44:01Z
dc.date.available 2021-10-13T12:44:01Z
dc.date.issued 2020-05-20
dc.identifier.citation Foods, 9(5): 662 (2020) spa
dc.identifier.issn 23048158
dc.identifier.uri http://hdl.handle.net/11093/2575
dc.description.abstract Biosurfactants are surface-active compounds that are produced by microorganisms, which in addition to their surfactant capacity, can possess interesting antimicrobial activities that are used in their incorporation into the agrifood industry. In this work, the preservative capacity of a novel biosurfactant extract obtained from a residual stream of the corn-milling industry was evaluated against two different fungi (Aspergillus brasiliensis and Candida albicans) under different biosurfactant concentrations (0.33–0.99 mg/mL), temperatures (4–40 °C), and incubation times (5–11 days). All the assays started with the same concentration of fungi (2 × 106 CFU/mL). The results showed that temperature played an important role in the fungicidal and fungistatic effects of this biosurfactant extract. It was observed that at a low biosurfactant concentration (0.33 mg/mL) and at low temperatures in the range tested, this biosurfactant extract possessed an important fungicidal effect (complete inhibition) on A. brasiliensis, while at intermediate temperatures, it achieved a fungistatic effect (50% of inhibition) at the highest concentration. Regarding C. albicans, it was observed that this strain was more resistant than A. brasiliens, although it was possible to achieve growth inhibitions of 76.3% at temperatures of 40 °C after 8 days of incubation with a biosurfactant concentration of 0.99 mg/mL. This work supports the possible application of biosurfactants extracted from corn steep water as preservatives and antimicrobial agents against fungal contaminations on agrifood products. eng
dc.description.sponsorship Ministerio de Economía y Competitividad | Ref. RTI2018-093610-B-100 spa
dc.description.sponsorship Ministerio de Economía y Competitividad | Ref. IJCI-2016-27445 spa
dc.description.sponsorship Ministerio de Educación, Cultura y Deporte | Ref. FPU15/00205 spa
dc.description.sponsorship Universidade de Vigo | Ref. beca predoctoral spa
dc.language.iso eng spa
dc.publisher Foods spa
dc.rights Attribution 4.0 International
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.title Fungistatic and fungicidal capacity of a biosurfactant extract obtained from corn steep water eng
dc.type article spa
dc.rights.accessRights openAccess spa
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-093610-B-100/ES spa
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/ IJCI-2016-27445/ES spa
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/FPU15/00205/ES spa
dc.identifier.doi 10.3390/foods9050662
dc.identifier.editor https://www.mdpi.com/2304-8158/9/5/662 spa
dc.publisher.departamento Enxeñaría química spa
dc.publisher.grupoinvestigacion Enxeñería Química 10 spa
dc.subject.unesco 3303 Ingeniería y Tecnología Químicas spa
dc.subject.unesco 3309.13 Conservación de Alimentos spa
dc.subject.unesco 2302 Bioquímica spa
dc.date.updated 2021-10-13T07:33:32Z
dc.references A. López-Prieto expresses his gratitude to the University of Vigo for his pre-doctoral scholarship. L. Rodríguez-López also acknowledges the Spanish Ministry of Education, Culture and Sport for her pre-doctoral fellowship (FPU15/00205). Furthermore, the authors also acknowledge the Center for the Scientific and Technological Support of the University of Vigo (CACTI) for its support in the elemental analysis. spa


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