Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria:Facts and gaps
作者机构：Department of Tourism and Culinary ManagementUniversity of Food Technologies4002PlovdivBulgaria Institute of Food Science and Human NutritionGottfried Wilhelm Leibniz University HannoverAm Kleinen Felde 3030167HannoverGermany University Department of Marine StudiesUniversity of SplitRuđera Boškovića 3721000SplitCroatia Centre for Innovative Process Engineering (CENTIV) GmbH28857SykeGermany Department of Agricultural and Food SciencesUniversity of Bologna40127BolognaItaly Food Microbiology and Biotechnology LaboratoryNorth Carolina Agricultural and Technical State UniversityGreensboroNC27411USA Department of Seafood Processing TechnologyFaculty of FisheriesCukurova University01330AdanaTurkey
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2022年第47卷第3期
页 面：1312-1329页
核心收录：
学科分类：0710[理学-生物学] 1008[医学-中药学(可授医学、理学学位)] 0832[工学-食品科学与工程（可授工学、农学学位）] 1006[医学-中西医结合] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 0703[理学-化学] 100602[医学-中西医结合临床] 10[医学]
基 金：supported by the PRIMA program under project BioProMedFood(ref.no.2019-SECTION2-4 Project ID 1467) supported by the European Union supported by the Scientific and Technological Research Council of Turkey(TUBITAK) N-UPAG 119N492(PRIMA Programme Section 2)
主 题：Lactic acid bacteria Starter culture Fermented products Food-borne pathogens Microbial interaction
摘 要：Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human *** 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 *** has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming *** 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 *** perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic *** application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific ***,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 *** 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 ***,the review provided an overview of the risks and benefits of using LAB in the food industry.
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