Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds
This review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources of antimicrobial agents. Through a comprehensive study of microbial activities during fermentation, we identify and discuss the rise of bioactive elements with antimicrobial char...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-11-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/11/964 |
| _version_ | 1827639941352390656 |
|---|---|
| author | Nooshzad Ahansaz Armin Tarrah Shadi Pakroo Viviana Corich Alessio Giacomini |
| author_facet | Nooshzad Ahansaz Armin Tarrah Shadi Pakroo Viviana Corich Alessio Giacomini |
| author_sort | Nooshzad Ahansaz |
| collection | DOAJ |
| description | This review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources of antimicrobial agents. Through a comprehensive study of microbial activities during fermentation, we identify and discuss the rise of bioactive elements with antimicrobial characteristics. Bacteriocins such as nisin and pediocin play a significant role, as do organic acids such as lactic and acetic acid in providing antimicrobial activity. Challenges, including the enzymes, heat and pH sensitivity of certain compounds, are also touched upon, emphasizing the need for stable delivery for consistent efficacy. Our discussion covers various compounds, including bacteriocins, organic acids, and bioactive peptides, detailing their functions, action mechanisms, and potential applications. Moreover, this review discusses the emerging role of genetic engineering in optimizing lactic acid bacteria strains and exploring the potential of genetically modified organisms in improving the production and efficacy of antimicrobial compounds in dairy products. Additionally, we emphasize the interaction between beneficial microbes and their antimicrobial byproducts and discuss strategies for enhancing the synthesis of these antimicrobial compounds. The review highlights the nutritional significance of fermented dairy items and their potential as a rich source of compounds crucial for improving food safety. Additionally, the review explores challenges and potential solutions related to the stability of these compounds, ensuring their consistent efficacy and contribution to overall well-being. |
| first_indexed | 2024-03-09T16:51:05Z |
| format | Article |
| id | doaj.art-a7dcdc7062db41e4bed5b8cd53130441 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T16:51:05Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-a7dcdc7062db41e4bed5b8cd531304412023-11-24T14:41:21ZengMDPI AGFermentation2311-56372023-11-0191196410.3390/fermentation9110964Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial CompoundsNooshzad Ahansaz0Armin Tarrah1Shadi Pakroo2Viviana Corich3Alessio Giacomini4Department of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, PD, ItalyCanadian Research Institute for Food Safety, Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, CanadaDepartment of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, PD, ItalyDepartment of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, PD, ItalyDepartment of Agronomy Food Natural Resources Animal and Environment (DAFNAE), University of Padova, Viale dell’Università, 16, 35020 Legnaro, PD, ItalyThis review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources of antimicrobial agents. Through a comprehensive study of microbial activities during fermentation, we identify and discuss the rise of bioactive elements with antimicrobial characteristics. Bacteriocins such as nisin and pediocin play a significant role, as do organic acids such as lactic and acetic acid in providing antimicrobial activity. Challenges, including the enzymes, heat and pH sensitivity of certain compounds, are also touched upon, emphasizing the need for stable delivery for consistent efficacy. Our discussion covers various compounds, including bacteriocins, organic acids, and bioactive peptides, detailing their functions, action mechanisms, and potential applications. Moreover, this review discusses the emerging role of genetic engineering in optimizing lactic acid bacteria strains and exploring the potential of genetically modified organisms in improving the production and efficacy of antimicrobial compounds in dairy products. Additionally, we emphasize the interaction between beneficial microbes and their antimicrobial byproducts and discuss strategies for enhancing the synthesis of these antimicrobial compounds. The review highlights the nutritional significance of fermented dairy items and their potential as a rich source of compounds crucial for improving food safety. Additionally, the review explores challenges and potential solutions related to the stability of these compounds, ensuring their consistent efficacy and contribution to overall well-being.https://www.mdpi.com/2311-5637/9/11/964lactic acid bacteriadairy foodsantimicrobial compoundsbacteriocinssafety |
| spellingShingle | Nooshzad Ahansaz Armin Tarrah Shadi Pakroo Viviana Corich Alessio Giacomini Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds Fermentation lactic acid bacteria dairy foods antimicrobial compounds bacteriocins safety |
| title | Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds |
| title_full | Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds |
| title_fullStr | Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds |
| title_full_unstemmed | Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds |
| title_short | Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds |
| title_sort | lactic acid bacteria in dairy foods prime sources of antimicrobial compounds |
| topic | lactic acid bacteria dairy foods antimicrobial compounds bacteriocins safety |
| url | https://www.mdpi.com/2311-5637/9/11/964 |
| work_keys_str_mv | AT nooshzadahansaz lacticacidbacteriaindairyfoodsprimesourcesofantimicrobialcompounds AT armintarrah lacticacidbacteriaindairyfoodsprimesourcesofantimicrobialcompounds AT shadipakroo lacticacidbacteriaindairyfoodsprimesourcesofantimicrobialcompounds AT vivianacorich lacticacidbacteriaindairyfoodsprimesourcesofantimicrobialcompounds AT alessiogiacomini lacticacidbacteriaindairyfoodsprimesourcesofantimicrobialcompounds |