Jorge Calpe - Academia.edu (original) (raw)

Papers by Jorge Calpe

Research paper thumbnail of Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties

Research paper thumbnail of Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

Research paper thumbnail of Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices

International Journal of Dairy Technology

Research paper thumbnail of Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough

Foods

Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, suc... more Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with L. plantarum 5L1 lyophilized. The impact of L. plantarum 5L1 on the properties of bread was studied. Antifungal compounds and the impact on the protein fraction by the different treatments in doughs and breads were also analyzed. In addition, the biopreservation capacity of the treatments in breads contaminated with fungi was studied and the mycotoxin content was analyzed. The results showed significant differences with respect to the controls in the properties of the bread and a higher total phenolic and lactic acid content in breads with higher amounts of L. plantarum 5L1. In addition, there was a higher content of alcohol and esters. Furthermore, adding this starter ...

Research paper thumbnail of Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

Journal of Food Processing and Preservation, 2017

E-Poly-L-lysine (E-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This s... more E-Poly-L-lysine (E-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This study investigates the use of E-PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of E-Poly-L-lysine (E-PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) and Penicillium expansum. Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with A. parasiticus CECT 2681 and P. expansum CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of E-PL less than 1.6 mg/cm 2 showed no fungal growth inhibition in solid medium, while the antifungal activity of the films with greater than 1.6 mg/cm 2 of E-PL was dose dependent. The shelf life of bread inoculated with A. parasiticus was increased by 1 day with the use of films containing 1.6-6.5 mg E-PL/cm 2 , while shelf life of bread tainted with P. expansum was increased by 3 day with 6.5 mg E-PL/cm 2. AFs production was greatly inhibited by E-PL biofilms (93-100%). Thus, E-PL biofilms could be potentially used as antimicrobial device during bread storage as a natural alternative to the synthetic preservatives.

Research paper thumbnail of Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

Toxins, Jun 10, 2021

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Research paper thumbnail of Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

Journal of the Science of Food and Agriculture

BACKGROUND Filamentous fungi are the main contamination agent in the viticultural sector. Use of ... more BACKGROUND Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, due to 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 ochraceous 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. ochraceous in grapes, which are the main contaminant and main productor of ochratoxin A in these crops, respectively. Therefore, based on the results obtained in this work use of the strain L. plantarum E3 can be an interesting option for the biopreservation of grapes. This article is protected by copyright. All rights reserved.

Research paper thumbnail of Antifungal Activity of Biocontrol Agents In Vitro and Potential Application to Reduce Mycotoxins (Aflatoxin B1 and Ochratoxin A)

Food bio-preservatives are requested as substituents of chemical pesticides in food. The aim of t... more Food bio-preservatives are requested as substituents of chemical pesticides in food. The aim of this study was to carry out a screening of twenty biocontrol agents (BCAs) for their potential fungicidal activity in vitro. Twenty BCAs were tested against ten pathogenic fungi. Some of the cell-free supernatants (CFS) tested showed in vitro antifungal activity versus pathogenic fungi. The highest fungicidal activity was observed in the fermented CFS of Paenibacillus chibensis CECT 375, Bacillus amyloliquefaciens CECT 493, and Pantoea agglomerans CECT 850, which showed a minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values of 125 and 250 g/L, respectively. The compounds responsible for the antifungal activity, such as organic and phenolic acids, were determined. Lactic acid, acetic acid, benzoic acid, and phenyllactic acid among others can be related to antifungal activity. HPLC-MS/MS analysis showed a reduction of ochratoxin A (OTA) and aflatoxin B1 (...

Research paper thumbnail of Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese

Research paper thumbnail of Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product

Journal of Functional Foods, 2021

A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigat... more 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 log 10 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.

Research paper thumbnail of Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties

Research paper thumbnail of Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

Research paper thumbnail of Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices

International Journal of Dairy Technology

Research paper thumbnail of Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough

Foods

Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, suc... more Nowadays, the consumer seeks to replace synthetic preservatives with biopreservation methods, such as sourdough in bread. Lactic acid bacteria (LAB) are used as starter cultures in many food products. In this work, commercial yeast bread and sourdough breads were prepared as controls, as well as sourdough breads with L. plantarum 5L1 lyophilized. The impact of L. plantarum 5L1 on the properties of bread was studied. Antifungal compounds and the impact on the protein fraction by the different treatments in doughs and breads were also analyzed. In addition, the biopreservation capacity of the treatments in breads contaminated with fungi was studied and the mycotoxin content was analyzed. The results showed significant differences with respect to the controls in the properties of the bread and a higher total phenolic and lactic acid content in breads with higher amounts of L. plantarum 5L1. In addition, there was a higher content of alcohol and esters. Furthermore, adding this starter ...

Research paper thumbnail of Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

Journal of Food Processing and Preservation, 2017

E-Poly-L-lysine (E-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This s... more E-Poly-L-lysine (E-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This study investigates the use of E-PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of E-Poly-L-lysine (E-PL) was determined in solid medium against Aspergillus parasiticus (AFs producer) and Penicillium expansum. Then, biofilms were tested as antimicrobial devices for the preservation of bread loaf inoculated with A. parasiticus CECT 2681 and P. expansum CECT 2278. Shelf life and AFs content were examined. Biofilms with concentrations of E-PL less than 1.6 mg/cm 2 showed no fungal growth inhibition in solid medium, while the antifungal activity of the films with greater than 1.6 mg/cm 2 of E-PL was dose dependent. The shelf life of bread inoculated with A. parasiticus was increased by 1 day with the use of films containing 1.6-6.5 mg E-PL/cm 2 , while shelf life of bread tainted with P. expansum was increased by 3 day with 6.5 mg E-PL/cm 2. AFs production was greatly inhibited by E-PL biofilms (93-100%). Thus, E-PL biofilms could be potentially used as antimicrobial device during bread storage as a natural alternative to the synthetic preservatives.

Research paper thumbnail of Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

Toxins, Jun 10, 2021

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Research paper thumbnail of Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

Journal of the Science of Food and Agriculture

BACKGROUND Filamentous fungi are the main contamination agent in the viticultural sector. Use of ... more BACKGROUND Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, due to 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 ochraceous 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. ochraceous in grapes, which are the main contaminant and main productor of ochratoxin A in these crops, respectively. Therefore, based on the results obtained in this work use of the strain L. plantarum E3 can be an interesting option for the biopreservation of grapes. This article is protected by copyright. All rights reserved.

Research paper thumbnail of Antifungal Activity of Biocontrol Agents In Vitro and Potential Application to Reduce Mycotoxins (Aflatoxin B1 and Ochratoxin A)

Food bio-preservatives are requested as substituents of chemical pesticides in food. The aim of t... more Food bio-preservatives are requested as substituents of chemical pesticides in food. The aim of this study was to carry out a screening of twenty biocontrol agents (BCAs) for their potential fungicidal activity in vitro. Twenty BCAs were tested against ten pathogenic fungi. Some of the cell-free supernatants (CFS) tested showed in vitro antifungal activity versus pathogenic fungi. The highest fungicidal activity was observed in the fermented CFS of Paenibacillus chibensis CECT 375, Bacillus amyloliquefaciens CECT 493, and Pantoea agglomerans CECT 850, which showed a minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values of 125 and 250 g/L, respectively. The compounds responsible for the antifungal activity, such as organic and phenolic acids, were determined. Lactic acid, acetic acid, benzoic acid, and phenyllactic acid among others can be related to antifungal activity. HPLC-MS/MS analysis showed a reduction of ochratoxin A (OTA) and aflatoxin B1 (...

Research paper thumbnail of Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese

Research paper thumbnail of Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product

Journal of Functional Foods, 2021

A total of seven strains of lactic acid bacteria (LAB) isolated from breast milk, were investigat... more 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 log 10 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.