Belal J. Muhialdin*, Hussein L. Algboory, Nameer K. Mohammed, Hana Kadum, Anis S.M. Hussin, Nazamid Saari and Zaiton Hassan Pages 553 - 561 ( 9 )
Background: Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods.
Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi.
Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives.
Bio-preservation, antifungal peptides, food applications, drug discovery, mode of action, natural preservatives.
Faculty of Food Science and Technology, University Putra Malaysia (UPM) Serdang, 43400 Selangor, Faculty of Agriculture, Al-Qasim Green University, Babylon, Food Science and Biotechnology Department, Faculty of Agriculture, Tikrit University, 43001 Tikrit, Faculty of Science, Muthanna University, Samawah, Faculty of Food Science and Technology, Universiti Putra Malaysia Selangor, Malaysia Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Faculty of Food Science and Technology, University Putra Malaysia (UPM) Serdang, 43400 Selangor, Faculty of Science and Technology, Universiti Sains Islam Malaysia, Negeri Sembilan