# Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
## 3 Results and Discussion
### Chemical Characterization of the Postbiotic Antifungal Ingredient
#### 3.3.2 VOC Analysis in MB10 Formulation
\begin{table}
\begin{tabular}{c c c c c c} \hline N\({}^{\circ}\) & Rt & Compound & Control & C15 & C60 & C12 \\ \hline \multicolumn{6}{c}{Alkane} \\ \hline
16 & 10.77 & Decane, 2-methyl & n.d & 0.85 \(\pm\) 0.05 \({}^{\text{a}}\) & 2.42 \(\pm\) 0.04 \({}^{\text{b}}\) & 1.81 \(\pm\) 0.63 \({}^{\text{b}}\) \\
17 & 11.69 & Undecane & 1.66 \(\pm\) 0.41 \({}^{\text{ab}}\) & 1.47 \(\pm\) 0.31 \({}^{\text{ab}}\) & 0.78 \(\pm\) 0.22 \({}^{\text{a}}\) & 2.21 \(\pm\) 0.66 \({}^{\text{b}}\) \\ \hline \multicolumn{6}{c}{Ketone} \\ \hline
18 & 5.78 & 2–Heptanone & n.d & 1.73 \(\pm\) 0.40 \({}^{\text{a}}\) & 2.80 \(\pm\) 0.53 \({}^{\text{a}}\) & 2.82 \(\pm\) 0.72 \({}^{\text{a}}\) \\
19 & 8.71 & 2–Octanone & 2.52 \(\pm\) 0.45 \({}^{\text{a}}\) & 2.89 \(\pm\) 0.19 \({}^{\text{a}}\) & 1.92 \(\pm\) 0.15 \({}^{\text{a}}\) & 2.32 \(\pm\) 0.95 \({}^{\text{a}}\) \\
20 & 11.28 & 2–Nonanone & 1.59 \(\pm\) 0.03 \({}^{\text{ab}}\) & 2.82 \(\pm\) 0.55 \({}^{\text{b}}\) & 0.88 \(\pm\) 0.05 \({}^{\text{a}}\) & 2.13 \(\pm\) 1.28 \({}^{\text{ab}}\) \\
21 & 16.11 & 2–Undecanone & n.d & 0.63 \(\pm\) 0.10 \({}^{\text{a}}\) & 1.29 \(\pm\) 0.38 \({}^{\text{b}}\) & 0.82 \(\pm\) 0.12 \({}^{\text{ab}}\) \\
22 & 20.45 & 2–Tridecanone & n.d & 0.60 \(\pm\) 0.08 \({}^{\text{a}}\) & 2.13 \(\pm\) 0.35 \({}^{\text{b}}\) & 1.13 \(\pm\) 0.20 \({}^{\text{a}}\) \\ \hline \multicolumn{6}{c}{Pyrazine} \\ \hline
23 & 4.55 & Pyrazine, methyl– & 10.24 \(\pm\) 1.00 \({}^{\text{a}}\) & 5.30 \(\pm\) 0.09 \({}^{\text{b}}\) & 6.91 \(\pm\) 1.73 \({}^{\text{b}}\) & 4.34 \(\pm\) 1.11 \({}^{\text{b}}\) \\
24 & 6.37 & Pyrazine, 2,5–dimethyl & 29.58 \(\pm\) 2.79 \({}^{\text{a}}\) & 19.05 \(\pm\) 1.87 \({}^{\text{b}}\) & 21.68 \(\pm\) 0.80 \({}^{\text{b}}\) & 19.79 \(\pm\) 0.07 \({}^{\text{b}}\) \\ \hline \multicolumn{6}{c}{n.d = no-detected. Different letters represent statistical differences in the same molecules between treatments (\(p\leq 0.05\)).} \\ \end{tabular}
\end{table} 
Table 6: _Cont._  
Figure 3: Total percentage area (%) of the chemical classes identified in the volatile fraction of the Meat Broth formulated with 10% of lyophilized pork loin and fermented by _P. pentosaceous_ C12 (MB12), _P. pentosaceous_ C15 (MB15), and _L. plantarum_ C60 (MB60). Different letters represent statistical differences in the same group of molecules between treatments (\(p\leq 0.05\)). Pyrazines were the second abundant group detected in MB10 formulations (%PA ranging from 24.1 to 39.8). It was observed that the %PA statistically decreased in the fermented MB10 formulations (\(p\leq 0.05\)) compared to control formulations. This phenomenon was also described by [PERSON] et al. [58], which evidenced that the pyrazine content in spirulina water solutions (4% \(w/v\)) was reduced after LAB fermentation. The greatest variety of chemical compounds found in the MB10 were alcohols, representing a mean %PA value ranging from 10.8 to 17.6%. Among the alcohols identified, phenylethyl alcohol (PEA) was detected in a higher proportion (6.6 \(\pm\) 0.5 %PA) in the MB10 fermented with C15 (MB10-C15) in comparison with other formulations (\(p\leq 0.05\)). This active compound has been studied for its antifungal potential and could explain the lower MIC and MFC values detected in the MB10-C15, as previously reported in Section 3.2. For instance, [PERSON] et al. [59] determined that the antifungal properties of _Enterobacter absuriae_ Vt-7 were mainly due to the volatile antifungal PEA, and it effectively controlled the development of the toxigenic fungi _Aspergillus flavus_ in peanuts. Similar results were obtained by [PERSON] et al. [60], who associated the antifungal potential of _Trichoderma_ sp. T76-12/2 against _Sclerotium_ fruit rot due to the synthesis of PEA and other VOCs. Regarding ketones, LAB not only significantly increased (\(p\leq 0.05\)) the ketone levels in the formulated MB10, but also introduced three new ketones that were not present in the control group, such as 2-heptanone, 2-undecanone, and 2-tridecanone (Table 6).