Role of Lactic Acid Bacteria in Food Preservation and Safety
Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lact...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/9/1283 |
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| author | Agnieszka Zapaśnik Barbara Sokołowska Marcin Bryła |
| author_facet | Agnieszka Zapaśnik Barbara Sokołowska Marcin Bryła |
| author_sort | Agnieszka Zapaśnik |
| collection | DOAJ |
| description | Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria (LAB). Certain strains of LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, in recent years, many authors proved that lactic acid bacteria have the ability to neutralize mycotoxin produced by the last group. Antimicrobial activity of lactic acid bacteria is mainly based on the production of metabolites such as lactic acid, organic acids, hydroperoxide and bacteriocins. In addition, some research suggests other mechanisms of antimicrobial activity of LAB against pathogens as well as their toxic metabolites. These properties are very important because of the future possibility to exchange chemical and physical methods of preservation with a biological method based on the lactic acid bacteria and their metabolites. Biopreservation is defined as the extension of shelf life and the increase in food safety by use of controlled microorganisms or their metabolites. This biological method may determine the alternative for the usage of chemical preservatives. In this study, the possibilities of the use of lactic acid bacteria against foodborne pathogens is provided. Our aim is to yield knowledge about lactic acid fermentation and the activity of lactic acid bacteria against pathogenic microorganisms. In addition, we would like to introduce actual information about health aspects associated with the consumption of fermented products, including probiotics. |
| first_indexed | 2024-03-10T04:10:11Z |
| format | Article |
| id | doaj.art-6be8a4490ba94f6aaa150aa5ecdacdf7 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:10:11Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6be8a4490ba94f6aaa150aa5ecdacdf72023-11-23T08:13:17ZengMDPI AGFoods2304-81582022-04-01119128310.3390/foods11091283Role of Lactic Acid Bacteria in Food Preservation and SafetyAgnieszka Zapaśnik0Barbara Sokołowska1Marcin Bryła2Department of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, PolandDepartment of Microbiology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, PolandDepartment of Food Safety and Chemical Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, PolandFermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria (LAB). Certain strains of LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, in recent years, many authors proved that lactic acid bacteria have the ability to neutralize mycotoxin produced by the last group. Antimicrobial activity of lactic acid bacteria is mainly based on the production of metabolites such as lactic acid, organic acids, hydroperoxide and bacteriocins. In addition, some research suggests other mechanisms of antimicrobial activity of LAB against pathogens as well as their toxic metabolites. These properties are very important because of the future possibility to exchange chemical and physical methods of preservation with a biological method based on the lactic acid bacteria and their metabolites. Biopreservation is defined as the extension of shelf life and the increase in food safety by use of controlled microorganisms or their metabolites. This biological method may determine the alternative for the usage of chemical preservatives. In this study, the possibilities of the use of lactic acid bacteria against foodborne pathogens is provided. Our aim is to yield knowledge about lactic acid fermentation and the activity of lactic acid bacteria against pathogenic microorganisms. In addition, we would like to introduce actual information about health aspects associated with the consumption of fermented products, including probiotics.https://www.mdpi.com/2304-8158/11/9/1283lactic acid bacterialactic acid fermentationmycotoxinsfoodborne pathogens |
| spellingShingle | Agnieszka Zapaśnik Barbara Sokołowska Marcin Bryła Role of Lactic Acid Bacteria in Food Preservation and Safety Foods lactic acid bacteria lactic acid fermentation mycotoxins foodborne pathogens |
| title | Role of Lactic Acid Bacteria in Food Preservation and Safety |
| title_full | Role of Lactic Acid Bacteria in Food Preservation and Safety |
| title_fullStr | Role of Lactic Acid Bacteria in Food Preservation and Safety |
| title_full_unstemmed | Role of Lactic Acid Bacteria in Food Preservation and Safety |
| title_short | Role of Lactic Acid Bacteria in Food Preservation and Safety |
| title_sort | role of lactic acid bacteria in food preservation and safety |
| topic | lactic acid bacteria lactic acid fermentation mycotoxins foodborne pathogens |
| url | https://www.mdpi.com/2304-8158/11/9/1283 |
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