# Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
## 3 Results and Discussion
### Isolation, Screening, and Identification of Antifungal Bacteria Strains
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Selected** & _Aspergillus_ & _Aspergillus_ & _Penicillium_ & _Penicillium_ & _Penicillium_ & _Penicillium_ \\
**Bacterial** & _parasiticus_ & _flaws_ & _commune_ & _verrucosm_ & _griseofulum_ & _nordicum_ \\  & & & & **Inhibition Zone (cm)** & & \\ \hline C1 & 0.0 & 0.0 & 2.4 & 2.0 & 3.0 & 1.0 \\ C4 & 0.0 & 0.1 & 1.5 & 1.7 & 3.0 & 0.9 \\ C5 & 0.3 & 0.0 & 2.5 & 1.4 & 3.0 & 1.0 \\ C6 & 0.3 & 0.0 & 2.7 & 1.7 & 3.0 & 1.1 \\ C11 & 1.0 & 0.4 & 3.0 & 2.0 & 3.0 & 1.4 \\ C12 & 0.5 & 0.3 & 3.0 & 1.7 & 2.3 & 1.3 \\ C13 & 0.7 & 0.6 & 3.0 & 1.8 & 2.1 & 1.0 \\ C14 & 0.5 & 0.0 & 2.0 & 1.4 & 3.0 & 1.1 \\ C15 & 0.4 & 0.6 & 3.0 & 1.6 & 3.0 & 1.2 \\ C16 & 0.5 & 0.0 & 3.0 & 1.5 & 0.6 & 0.7 \\ C17 & 0.3 & 0.0 & 0.6 & 2.0 & 3.0 & 0.8 \\ C19 & 0.3 & 0.0 & 1.6 & 1.7 & 3.0 & 1.0 \\ C20 & 0.8 & 0.9 & 3.0 & 1.7 & 1.9 & 1.3 \\ C27 & 0.5 & 0.0 & 0.9 & 1.7 & 1.3 & 0.5 \\ C28 & 1.0 & 0.8 & 3.0 & 1.7 & 1.8 & 1.3 \\ C29 & 0.4 & 0.0 & 2.9 & 1.7 & 1.2 & 0.9 \\ C30 & 0.6 & 0.0 & 3.0 & 1.4 & 1.0 & 0.9 \\ C31 & 0.5 & 0.0 & 3.0 & 1.7 & 1.8 & 0.9 \\ C35 & 0.4 & 0.0 & 3.0 & 1.7 & 1.6 & 1.1 \\ C36 & 0.0 & 0.0 & 2.7 & 1.6 & 3.0 & 1.0 \\ C37 & 0.4 & 0.0 & 3.0 & 2.5 & 1.0 & 0.8 \\ C38 & 0.2 & 0.0 & 2.4 & 1.5 & 3.0 & 1.1 \\ C39 & 0.4 & 0.0 & 0.0 & 1.8 & 1.6 & 0.4 \\ C44 & 2.0 & 0.0 & 1.4 & 1.7 & 3.0 & 1.0 \\ C45 & 0.4 & 0.0 & 1.1 & 1.6 & 3.0 & 0.8 \\ C46 & 0.2 & 0.0 & 0.5 & 2.0 & 3.0 & 0.7 \\ C47 & 0.3 & 0.0 & 3.0 & 1.6 & 2.5 & 1.1 \\ C48 & 0.5 & 0.0 & 3.0 & 1.7 & 1.5 & 1.1 \\ C50 & 0.9 & 0.0 & 2.5 & 1.5 & 1.8 & 0.8 \\ C56 & 1.5 & 1.2 & 3.0 & 2.1 & 1.6 & 1.1 \\ C57 & 1.0 & 0.0 & 2.8 & 1.8 & 0.2 & 0.6 \\ C58 & 1.5 & 1.4 & 3.0 & 1.5 & 3.0 & 1.5 \\ C59 & 0.5 & 0.0 & 0.6 & 2.0 & 1.5 & 0.5 \\ C60 & 1.2 & 1.7 & 1.6 & 1.5 & 2.5 & 1.2 \\ C66 & 1.0 & 1.1 & 1.0 & 2.1 & 0.8 & 0.6 \\ C68 & 1.0 & 0.0 & 3.0 & 2.2 & 2.5 & 1.1 \\ C69 & 0.4 & 0.5 & 3.0 & 2.5 & 3.0 & 1.1 \\ C70 & 0.0 & 0.0 & 3.0 & 1.3 & 3.0 & 1.2 \\ C71 & 1.5 & 1.2 & 2.6 & 1.5 & 3.0 & 1.3 \\ C72 & 1.0 & 1.1 & 3.0 & 1.5 & 1.5 & 0.9 \\ C79 & 0.4 & 0.3 & 2.7 & 1.7 & 3.0 & 1.1 \\ C80 & 0.0 & 0.0 & 2.7 & 1.7 & 3.0 & 1.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Antifungal activity of LAB by overlay technique. The 14 gram-positive bacteria with antifungal activity against all fungal strains were identified by MALDI-TOF-MS and classified regarding the MTB 7854 and MBT 7311_RUO databases (Bruker Daltonics). The classification to species level was the following: _Pediococcus pentosaceus_ C11, _P. pentosaceus_ C12, _P. pentosaceus_ C13, _P. pentosaceus_ C15, _Lactiplantibacillus plantarum_ C20, _P. pentosaceus_ C28, _P. pentosaceus_ C56, _P. pentosaceus_ C56, _P. pentosaceus_ C58, _L. plantarum_ C60, _P. pentosaceus_ C66, _P. pentosaceus_ C69, _P. pentosaceus_ C71, _P. pentosaceus_ C72, and _P. pentosaceus_ C79. Thus, the bacteria identified with potential inhibitory properties were studied to develop an antifungal ingredient against dry-cured meat spoilage agents. The LAB with antifungal activity are poorly documented, while more attention has been exploited its antibacterial activity. The LAB that produces bacteriocins are isolated from a severe category of food. For example, [PERSON] et al. [34] isolated 22 LAB with antimicrobial action from mussels on the Argentina coast. [PERSON] et al. [35] identified novel probiotic candidates from fermented meats and characterized them by bacteriocin production. Furthermore, [PERSON] et al. [36] isolated, identified, and characterized antibacterial LAB from traditional cheese. Only a few studies from scientific literature cite a broad spectrum of antifungal activity for LAB. Most of them showed higher strain-specific antifungal activity against one or two mold species [37]. For this reason, one of the goals of this study is to isolate a large-spectrum strain. In this work, we observed that antifungal activity was strain-dependent, as well as fungal species and methodologies analyzed.