Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the <i>Lactobacillus</i> and <i>Bifidobacterium</i&...

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Autores principales:	Mduduzi P. Mokoena, Cornelius A. Omatola, Ademola O. Olaniran
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	bacteriocins foodborne pathogens lactic acid bacteria Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/6c0af47436dd4794b413d6769656ce34
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spelling	oai:doaj.org-article:6c0af47436dd4794b413d6769656ce342021-11-25T18:29:28ZApplications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens10.3390/molecules262270551420-3049https://doaj.org/article/6c0af47436dd4794b413d6769656ce342021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/7055https://doaj.org/toc/1420-3049Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the <i>Lactobacillus</i> and <i>Bifidobacterium</i> genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.Mduduzi P. MokoenaCornelius A. OmatolaAdemola O. OlaniranMDPI AGarticlebacteriocinsfoodborne pathogenslactic acid bacteriaOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 7055, p 7055 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	bacteriocins foodborne pathogens lactic acid bacteria Organic chemistry QD241-441
spellingShingle	bacteriocins foodborne pathogens lactic acid bacteria Organic chemistry QD241-441 Mduduzi P. Mokoena Cornelius A. Omatola Ademola O. Olaniran Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
description	Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the <i>Lactobacillus</i> and <i>Bifidobacterium</i> genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.
format	article
author	Mduduzi P. Mokoena Cornelius A. Omatola Ademola O. Olaniran
author_facet	Mduduzi P. Mokoena Cornelius A. Omatola Ademola O. Olaniran
author_sort	Mduduzi P. Mokoena
title	Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
title_short	Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
title_full	Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
title_fullStr	Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
title_full_unstemmed	Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens
title_sort	applications of lactic acid bacteria and their bacteriocins against food spoilage microorganisms and foodborne pathogens
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6c0af47436dd4794b413d6769656ce34
work_keys_str_mv	AT mduduzipmokoena applicationsoflacticacidbacteriaandtheirbacteriocinsagainstfoodspoilagemicroorganismsandfoodbornepathogens AT corneliusaomatola applicationsoflacticacidbacteriaandtheirbacteriocinsagainstfoodspoilagemicroorganismsandfoodbornepathogens AT ademolaoolaniran applicationsoflacticacidbacteriaandtheirbacteriocinsagainstfoodspoilagemicroorganismsandfoodbornepathogens
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Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

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