Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention

Foods

Shahida Anusha Siddiqui¹  Reza Vaseghi Bakhshayesh²  Ammar B. Altemimi³  Hafize Fidan⁴  Raphael D. Ayivi⁵  Tahl Zimmerman⁵  Salam A. Ibrahim⁵  Tuba Esatbeyoglu⁶ 

[1] Department of Biotechnology and Sustainability, Technical University of Munich (TUM), 94315 Straubing, Germany;Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz 5355179854, Iran;Department of Food Science, College of Agriculture, University of Basrah, Basrah 61004, Iraq;Department of Nutrition and Tourism, University of Food Technologies, 26 Maritza Blvd., 40002 Plovdiv, Bulgaria;Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411, USA;Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany;

关键词: antimicrobial;    lactic acid bacteria (LAB);    bacteriocin;    biopreservation;    foodborne pathogens;   

DOI  :  10.3390/foods10123131

来源: DOAJ

【 摘 要 】

In the wake of continual foodborne disease outbreaks in recent years, it is critical to focus on strategies that protect public health and reduce the incidence of foodborne pathogens and spoilage microorganisms. Currently, there are limitations associated with conventional microbial control methods, such as the use of chemical preservatives and heat treatments. For example, such conventional treatments adversely impact the sensorial properties of food, resulting in undesirable organoleptic characteristics. Moreover, the growing consumer advocacy for safe and healthy food products, and the resultant paradigm shift toward clean labels, have caused an increased interest in natural and effective antimicrobial alternatives. For instance, natural antimicrobial elements synthesized by lactic acid bacteria (LAB) are generally inhibitory to pathogens and significantly impede the action of food spoilage organisms. Bacteriocins and other LAB metabolites have been commercially exploited for their antimicrobial properties and used in many applications in the dairy industry to prevent the growth of undesirable microorganisms. In this review, we summarized the natural antimicrobial compounds produced by LAB, with a specific focus on the mechanisms of action and applications for microbial food spoilage prevention and disease control. In addition, we provide support in the review for our recommendation for the application of LAB as a potential alternative antimicrobial strategy for addressing the challenges posed by antibiotic resistance among pathogens.

【 授权许可】

Unknown