*Lactobacillus plantarum* **with Broad Antifungal Activity as a Protective Starter Culture for Bread Production**

**Pasquale Russo 1,2,\*, Clara Fares <sup>3</sup> ID , Angela Longo <sup>1</sup> , Giuseppe Spano <sup>1</sup> and Vittorio Capozzi <sup>1</sup>**


Received: 13 November 2017; Accepted: 4 December 2017; Published: 11 December 2017

**Abstract:** Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a critical concern for producers since it is related to important economic losses and safety hazards due to the negative impact of sensorial quality and to the potential occurrence of mycotoxins. In this work, *Lactobacillus plantarum* UFG 121, a strain with characterized broad antifungal activity, was analyzed as a potential protective culture for bread production. Six different molds belonging to *Aspergillus* spp., *Penicillium* spp., and *Fusarium culmorum* were used to artificially contaminate bread produced with two experimental modes: (i) inoculation of the dough with a commercial *Saccharomyces cerevisiae* strain (control) and (ii) co-inoculation of the dough with the commercial *S. cerevisiae* strain and with *L. plantarum* UFG 121. *L. plantarum* strain completely inhibited the growth of *F. culmorum* after one week of storage. The lactic acid bacterium modulated the mold growth in samples contaminated with *Aspergillus flavus*, *Penicillium chrysogenum*, and *Penicillium expansum*, while no antagonistic effect was found against *Aspergillus niger* and *Penicillium roqueforti*. These results indicate the potential of *L. plantarum* UFG 121 as a biocontrol agent in bread production and suggest a species- or strain-depending sensitivity of the molds to the same microbial-based control strategy.

**Keywords:** antifungal; bioprotection; bread; *Lactobacillus plantarum*; phenyllactic acid; *Aspergillus*; *Penicillium*; *Fusarium*
