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

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Food Bioscience 2022年第3期47卷 1312-1329页

作者： hafize fidan Tuba Esatbeyoglu Vida Simat Monica Trif Giulia Tabanelli Tina Kostka Chiara Montanari Salam A.Ibrahim FatihÖzogul Department of Tourism and Culinary Management University of Food Technologies4002PlovdivBulgaria Institute of Food Science and Human Nutrition Gottfried Wilhelm Leibniz University HannoverAm Kleinen Felde 3030167HannoverGermany University Department of Marine Studies University of SplitRuđera Boškovića 3721000SplitCroatia Centre for Innovative Process Engineering (CENTIV) GmbH 28857SykeGermany Department of Agricultural and Food Sciences University of Bologna40127BolognaItaly Food Microbiology and Biotechnology Laboratory North Carolina Agricultural and Technical State UniversityGreensboroNC27411USA Department of Seafood Processing Technology Faculty of FisheriesCukurova University01330AdanaTurkey

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.

关键词： Lactic acid bacteria Starter culture Fermented products Food-borne pathogens Microbial interaction

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