Details
| Original language | English |
|---|---|
| Article number | 101741 |
| Journal | Food Bioscience |
| Volume | 47 |
| Early online date | 30 Apr 2022 |
| Publication status | Published - Jun 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.
Keywords
- Fermented products, Food-borne pathogens, Lactic acid bacteria, Microbial interaction, Starter culture
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
- Biochemistry, Genetics and Molecular Biology(all)
- Biochemistry
Sustainable Development Goals
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In: Food Bioscience, Vol. 47, 101741, 06.2022.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria
T2 - Facts and gaps
AU - Fidan, Hafize
AU - Esatbeyoglu, Tuba
AU - Simat, Vida
AU - Trif, Monica
AU - Tabanelli, Giulia
AU - Kostka, Tina
AU - Montanari, Chiara
AU - Ibrahim, Salam A.
AU - Özogul, Fatih
N1 - Funding Information: This research was also supported by the Scientific and Technological Research Council of Turkey (TUBITAK); N - UPAG 119N492 (PRIMA Programme Section 2 ). This research is supported by the PRIMA program under project BioProMedFood (ref. no. 2019-SECTION2-4 Project ID 1467). The PRIMA programme is supported by the European Union.
PY - 2022/6
Y1 - 2022/6
N2 - 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.
AB - 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.
KW - Fermented products
KW - Food-borne pathogens
KW - Lactic acid bacteria
KW - Microbial interaction
KW - Starter culture
UR - http://www.scopus.com/inward/record.url?scp=85130501962&partnerID=8YFLogxK
U2 - 10.1016/j.fbio.2022.101741
DO - 10.1016/j.fbio.2022.101741
M3 - Article
AN - SCOPUS:85130501962
VL - 47
JO - Food Bioscience
JF - Food Bioscience
SN - 2212-4292
M1 - 101741
ER -