Details
| Original language | English |
|---|---|
| Article number | 3131 |
| Journal | Foods |
| Volume | 10 |
| Issue number | 12 |
| Publication status | Published - 17 Dec 2021 |
Abstract
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.
Keywords
- Antimicrobial, Bacteriocin, Biopreservation, Foodborne pathogens, Lactic acid bacteria (LAB)
ASJC Scopus subject areas
- Social Sciences(all)
- Health(social science)
- Agricultural and Biological Sciences(all)
- Food Science
- Health Professions(all)
- Health Professions (miscellaneous)
- Agricultural and Biological Sciences(all)
- Plant Science
- Immunology and Microbiology(all)
- Microbiology
Sustainable Development Goals
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In: Foods, Vol. 10, No. 12, 3131, 17.12.2021.
Research output: Contribution to journal › Review article › Research › peer review
}
TY - JOUR
T1 - Lactic Acid Bacteria as Antimicrobial Agents: Food Safety and Microbial Food Spoilage Prevention
AU - Ibrahim, Salam A.
AU - Ayivi, Raphael D.
AU - Zimmerman, Tahl
AU - Siddiqui, Shahida Anusha
AU - Altemimi, Ammar B.
AU - Fidan, Hafize
AU - Esatbeyoglu, Tuba
AU - Bakhshayesh, Reza Vaseghi
N1 - Funding Information: Grants or project numbers NC.X337-5-21-170-1 and NC.X341-5-21-170-1 from the National Institute of Food and Agriculture (NIFA). This publication was made possible by grants or project numbers NC.X337-5-21-170-1 and NC.X341-5-21-170-1 from the National Institute of Food and Agriculture (NIFA). Its contents are solely the responsibility of the authors and do not necessarily represent the official views of NIFA. The authors would also like to acknowledge the financial support of the Department of Family and Consumer Sciences and the Agricultural Research Station at North Carolina Agricultural and Technical State University (Greensboro, NC 27411, USA).
PY - 2021/12/17
Y1 - 2021/12/17
N2 - 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.
AB - 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.
KW - Antimicrobial
KW - Bacteriocin
KW - Biopreservation
KW - Foodborne pathogens
KW - Lactic acid bacteria (LAB)
UR - http://www.scopus.com/inward/record.url?scp=85121451384&partnerID=8YFLogxK
U2 - 10.3390/foods10123131
DO - 10.3390/foods10123131
M3 - Review article
VL - 10
JO - Foods
JF - Foods
IS - 12
M1 - 3131
ER -