食品中真菌和真菌毒素的发生是一个严重的全球性问题。食物中大多数受调节的霉菌毒素是由镰刀菌产生的。这项工作旨在评估选定的乳酸菌(LAB)菌株对主要产毒镰刀菌的抗真菌活性。从谷物中分离出来。各种机器学习(ML)算法,如神经网络(NN)、随机森林(RF),极端梯度增强树(XGBoost),和多元线性回归(MLR),用于开发能够预测由测试的LAB菌株引起的真菌生长抑制百分比的模型。此外,通过UPLC-MS/MS研究了所测定的LAB菌株减少/抑制与这些真菌相关的主要真菌毒素产生的能力。所有测定均在20、25和30°C下在双重培养(LAB加真菌)中在MRS琼脂-谷物基培养基上进行。与对照相比,所有因素及其相互作用都非常显着影响生长抑制的百分比。LAB菌株的效力在20°C较高,其次是30°C和25°C。总的来说,真菌对LAB的敏感性顺序为尖孢>F.poae=F.culmorum≥F.孢子richioides>F.langsathiae>F.graminearum>F.subglininans>F.verticillioides。总的来说,最有效的乳酸菌是间肠列明串珠菌。中肠球菌(T3Y6b),效果最差的是沙生乳杆菌。肉麻(T3MM1和T3Y2)。XGBoost和RF是产生最准确的真菌生长抑制预测模型的算法。真菌生长下降时,真菌毒素水平通常较低。在用LAB处理的F.langsethiae培养物中,T-2和HT-2毒素未检测到,除了在戊糖片球菌治疗中(M9MM5b,S11sMM1和S1M4)。这三株戊糖,L.肠系膜。中肠球菌(T3Y6b)和中肠球菌。dextranicum(T2MM3)抑制了F.propheratum和F.roticillioides培养物中伏马菌素的产生。在F.culmorum文化中,玉米赤霉烯酮的产生受到所有LAB菌株的抑制,除了L.sakeissp.肉麻(T3MM1)和卡西米杆菌(T3Y6c),而脱氧雪腐镰刀菌烯醇和3-乙酰脱氧雪腐镰刀菌烯醇仅在L.sakeissp培养物中检测到。Carnosus(T3MM1)。结果表明,适当选择和使用LAB菌株可能是控制产毒镰刀菌属的最有效工具之一。以及它们在食物中的霉菌毒素,因此是效率方面最有前途的策略之一,对环境的积极影响,食品安全,粮食安全,和国际经济。
The occurrence of fungi and mycotoxins in foods is a serious global problem. Most of the regulated mycotoxins in food are produced by Fusarium spp. This work aimed to assess the antifungal activity of selected lactic acid bacteria (LAB) strains against the main toxigenic Fusarium spp. isolated from cereals. Various machine learning (ML) algorithms such as neural networks (NN), random forest (RF), extreme gradient boosted trees (XGBoost), and multiple linear regression (MLR), were applied to develop models able to predict the percentage of fungal growth inhibition caused by the LAB strains tested. In addition, the ability of the assayed LAB strains to reduce/inhibit the production of the main mycotoxins associated with these fungi was studied by UPLC-MS/MS. All assays were performed at 20, 25, and 30 °C in dual culture (LAB plus fungus) on MRS agar-cereal-based media. All factors and their interactions very significantly influenced the percentage of growth inhibition compared to controls. The efficacy of LAB strains was higher at 20 °C followed by 30 °C and 25 °C. Overall, the order of susceptibility of the fungi to LAB was F. oxysporum > F. poae = F. culmorum ≥ F. sporotrichioides > F. langsethiae > F. graminearum > F. subglutinans > F. verticillioides. In general, the most effective LAB was Leuconostoc mesenteroides ssp. mesenteroides (T3Y6b), and the least effective were Latilactobacillus sakei ssp. carnosus (T3MM1 and T3Y2). XGBoost and RF were the algorithms that produced the most accurate predicting models of fungal growth inhibition. Mycotoxin levels were usually lower when fungal growth decreased. In the cultures of F. langsethiae treated with LAB, T-2 and HT-2 toxins were not detected except in the treatments with Pediococcus pentosaceus (M9MM5b, S11sMM1, and S1M4). These three strains of P. pentosaceus, L. mesenteroides ssp. mesenteroides (T3Y6b) and L. mesenteroides ssp. dextranicum (T2MM3) inhibited fumonisin production in cultures of F. proliferatum and F. verticillioides. In F. culmorum cultures, zearalenone production was inhibited by all LAB strains, except L. sakei ssp. carnosus (T3MM1) and Companilactobacillus farciminis (T3Y6c), whereas deoxynivalenol and 3-acetyldeoxynivalenol were only detected in cultures of L. sakei ssp. carnosus (T3MM1). The results show that an appropriate selection and use of LAB strains can be one of the most impacting tools in the control of toxigenic Fusarium spp. and their mycotoxins in food and therefore one of the most promising strategies in terms of efficiency, positive impact on the environment, food safety, food security, and international economy.