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

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Autoren

  • Hafize Fidan
  • Tuba Esatbeyoglu
  • Vida Simat
  • Monica Trif
  • Giulia Tabanelli
  • Tina Kostka
  • Chiara Montanari
  • Salam A. Ibrahim
  • Fatih Özogul

Externe Organisationen

  • University of Food Technologies-Plovdiv
  • Sveučilište u Splitu
  • Centre for Innovative Process Engineering (CENTIV) GmbH
  • Università di Bologna
  • North Carolina A and T State University
  • Cukurova University
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Details

OriginalspracheEnglisch
Aufsatznummer101741
FachzeitschriftFood Bioscience
Jahrgang47
Frühes Online-Datum30 Apr. 2022
PublikationsstatusVeröffentlicht - Juni 2022

Abstract

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.

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Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. / Fidan, Hafize; Esatbeyoglu, Tuba; Simat, Vida et al.
in: Food Bioscience, Jahrgang 47, 101741, 06.2022.

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Fidan, H., Esatbeyoglu, T., Simat, V., Trif, M., Tabanelli, G., Kostka, T., Montanari, C., Ibrahim, S. A., & Özogul, F. (2022). Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. Food Bioscience, 47, Artikel 101741. https://doi.org/10.1016/j.fbio.2022.101741
Fidan H, Esatbeyoglu T, Simat V, Trif M, Tabanelli G, Kostka T et al. Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. Food Bioscience. 2022 Jun;47:101741. Epub 2022 Apr 30. doi: 10.1016/j.fbio.2022.101741
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