Presumptive identity of metabolites with antifungal activity produced by lactic acid bacteria isolated from tejuino and tepache, two fermented beverages

Authors

  • Emmanuel De León-Cardona Autonomous University of Chiapas image/svg+xml
  • Alfredo Vázquez-Ovando Autonomous University of Chiapas image/svg+xml
  • Adriana Sánchez-Gutiérrez Autonomous University of Chiapas image/svg+xml
  • Gamaliel Velázquez-Ovalle
  • David Mejía-Reyes Autonomous University of Chiapas image/svg+xml

DOI:

https://doi.org/10.52292/j.laar.2026.3646

Keywords:

Antagonism, Catalase, Spores, Mycelium, Cell-free supernatant

Abstract

Some lactic acid bacteria (LAB) are used in the food industry due to have antifungal activity against different phytopathogenic fungi. The objective of this work was to contribute to the partially elucidation of the presumptive nature of metabolites with antifungal activity produced by 10 lactic acid bacteria from fermented beverages (tejuino and tepache) that exhibit different degrees of antagonism against Colletotrichum gloeosporioides Penz and other phytopathogens. Cell-free supernatants (CFS) of each strain were treated with proteolytic enzymes, pH neutralization, high temperatures, and catalase enzyme, and subsequently challenged against fungal spores (microtiter plate test) and against developing mycelium (diffusion on agar). Of 10 strains studied, eight owe their antifungal activity mainly to organic acids. The antifungal activity of two strains is also explained by the action of H2O2. Additionally, the TEJ4 (Lactiplantibacillus pentosus) and TEP6 (Lacticaseibacillus paracasei) strains showed antifungal activity mainly due to protein compounds.

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Published

2026-01-23

Issue

Vol. 56 No. 1 (2026): Latin American Applied Research

Section

Applied Chemistry

License

Copyright (c) 2026 Latin American Applied Research - An international journal

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