Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps

Fidan H., Esatbeyoglu T., Simat V., Trif M., Tabanelli G., Kostka T., ...Daha Fazla

FOOD BIOSCIENCE, cilt.47, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.fbio.2022.101741
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Lactic acid bacteria, Starter culture, Fermented products, Food-borne pathogens, Microbial interaction, FUNCTIONAL STARTER CULTURES, AFLATOXIN B-1 BINDING, ANTIMICROBIAL ACTIVITY, BIOGENIC-AMINES, LISTERIA-MONOCYTOGENES, LACTOBACILLUS-REUTERI, LACTOCOCCUS-LACTIS, LOW PH, FOOD, GROWTH
  • Çukurova Üniversitesi Adresli: Evet

Özet

Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices. There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities. Disease may be prevented, or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual. Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering. The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes. Therefore, the preservative effects of LAB and their metabolites, as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated. In addition, the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed. Moreover, the review provided an overview of the risks and benefits of using LAB in the food industry.