Current Knowledge on the Polymicrobial Interaction and Biofilm between Aspergillus and Lactobacillaceae: Regulatory Mechanisms and Applications

Abstract

The review aimed to evaluate the polymicrobial interactions between Lactobacillaceae and Aspergillus species, with a focus on their implications for food quality, fermentation enhancement, and biocontrol of fungal pathogens. We conducted a comprehensive literature search using PubMed, Google Scholar, and Scopus, covering publications from 1980 to 2025. More than 100 publications were screened, focusing on studies reporting direct interactions between Lactobacillaceae and Aspergillus species, and was analyzed and structured according to microbial strains, growth mode, mode of action, and applications. The Lactobacillaceae family consists of over 300 bacterial species, which metabolize carbohydrates to produce acids, aiding in food preservation. They also produce bioactive compounds with antifungal, antibacterial, and anti-inflammatory properties. Lactobacillaceae species, like L. delbrueckii and L. johnsonii, are used in dairy production and as probiotics, promoting gut health, immune responses, and inflammation reduction. Lactobacillus plantarum, L. fermentum, L. buchneri, L. casei, and L. acidophilus exhibit antagonistic effects on Aspergillus species such as A. flavus, A. parasiticus, A. fumigatus, and A. carbonarius. These Lactobacillaceae inhibit fungal growth and aflatoxin production by producing biofilms and antifungal metabolites, altering gene expression, nutrient competition, and pH changes. However, Aspergillus can enhance Lactobacillaceae growth in co-cultures. Co-cultures of Aspergillus species with Lactobacillus, such as A. oryzae with L. plantarum or L. brevis, enhance enzyme production, GABA synthesis, and fermentation activities in soy sauce and soybean pastes. Co-inoculation of A. niger and Lactobacillus sp. also improves lactic acid fermentation. Moreover, Lactobacillaceae controls Aspergillus infections in food, reducing mycotoxin production in grapes, olives, and peanuts. As such, polymicrobial interactions between Aspergillus and Lactobacillaceae have various applications in increasing food quality, enhancing fermentation, and biocontrolling of pathogens in agriculture.