Lactic acid bacteria for controlling yeasts and molds in foods
This solution uses lactic acid bacteria (LAB) as natural preservatives to reduce spoilage molds and yeasts in food products. By leveraging antifungal activity from Lactiplantibacillus plantarum, it aims to extend shelf-life while maintaining food quality and sensory characteristics, offering a potential alternative to artificial additives.
Overview
This solution presents an approach to natural food preservation using lactic acid bacteria (LAB). It targets spoilage molds and yeasts, including the problematic Zygosaccharomyces bailii, by introducing LAB into food matrices. By leveraging the antifungal properties of Lactiplantibacillus plantarum, it provides a natural preservative strategy intended to maintain food quality and extend shelf-life.
Technical specifications
- Lactic Acid Bacteria (LAB): Utilizes Lactiplantibacillus plantarum strains known for their mold growth inhibition capabilities.
- Screening Methods: Employs plate overlay assays and agar diffusion methods to identify effective LAB strains against molds and yeasts.
- Genome Sequencing: Conducts genome analysis for safety evaluation, focusing on antimicrobial resistance and virulence genes.
- Food Trials: Integrates selected LAB strains into various food products to evaluate effectiveness in extending shelf-life and maintaining sensory quality through quantitative microbial analysis.
Technology readiness level
Currently at Technology Readiness Level 4, the approach has demonstrated efficacy in controlled settings and is undergoing further validation in food trials with selected food products to advance development.
About The University of Queensland
The University of Queensland is a large, multi-campus public research university in Brisbane with a comprehensive academic and research profile. Industry partners engage through hospital-embedded laboratories and clinical sites, pilot testbeds, and field campuses across Queensland that enable prototyping, trials, and validation in real-world settings. Co-location with major health precincts and proximity to Brisbane’s innovation districts make collaboration and talent access straightforward, while on-campus incubation and professional education support workforce upskilling. Research is supported by competitive national funding from the Australian Research Council and the National Health and Medical Research Council, alongside state and industry investment. A dedicated technology transfer office and commercialization company manage IP, licensing, sponsored research agreements, and spin-out formation.
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