Lactic Acid Bacteria and Fermented Fruits and Vegetables

2019 ◽  
pp. 181-209 ◽  
Author(s):  
Bingyong Mao ◽  
Shuang Yan
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables

scholarly journals Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 115
Author(s):  
Marie Guérin ◽  
Christine Robert-Da Silva ◽  
Cyrielle Garcia ◽  
Fabienne Remize
Keyword(s):  
Lactic Acid ◽  
Chemical Composition ◽  
Lactic Acid Bacteria ◽  
Food Industry ◽  
Functional Foods ◽  
Fruits And Vegetables ◽  
Fruit And Vegetables ◽  
Scientific Investigations ◽  
Composition And Structure ◽  
Regulation Mode

Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities.

scholarly journals Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables

2020 ◽  
Vol 10 (20) ◽  
pp. 7309
Author(s):  
Chrysa Voidarou ◽  
Athanasios Alexopoulos ◽  
Anastasios Tsinas ◽  
Georgios Rozos ◽  
Athina Tzora ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables ◽  
Salmonella Spp ◽  
E Coli ◽  
Hazard Control ◽  
Spoilage Bacteria ◽  
Spoilage Microorganisms

Screening natural products for bacteriocin-producing bacteria may be the equilibrium point between the consumer demand for mild processing and the industry’s need for hazard control. Raw unprocessed honeycombs filled with oregano honey from the alpine mountainous territory of Epirus, Greece were screened for bacteriocinogenic lactic acid bacteria and Bifidobacterium spp., with inhibitory action towards some pathogens and spoilage microorganisms isolated from fresh fruits and vegetables (number and type of strains: three E. coli, two L. monocytogenes, two Salmonella spp., two B.cereus, two Erwinia spp., one Xanthomonas spp., L. innocua (ATCC 33090TM) and E. coli 0157:H7 (ATCC 69373)). Among the 101 collected isolates (73 Lactobacillus, 8 Lactococcus, 8 Leuconostoc and 12 Bifidobacterium species) from the oregano honeycombs (an original finding since there are no other reports on the microbial biodiversity of the flora of the oregano honey), 49 strains of lactic acid bacteria (LAB) and Bifidobacterium spp. were selected and tested for their bacteriocin-producing capacity (34 Lactobacillus, 6 Lactococcus, 5 Leuconostoc and 4 Bifidobacterium). The antibacterial activity exerted by the tested LAB and Bifidobacterium strains was not of the same potency. Our results suggest that the main molecules involved in the antimicrobial activity are probably bacteriocin-like substances (a conclusion based on reduced antibacterial activity after the proteolytic treatment of the cell-free supernatant of the cultures) and this antimicrobial activity is specific for the producing strains as well as for the target strains. The spoilage bacteria as well as the reference microorganisms showed increased resistance to the bacteriocin-like substances in comparison to the wild-type pathogens.

scholarly journals Lactic Acid Bacteria as Antibacterial Agents to Extend the Shelf Life of Fresh and Minimally Processed Fruits and Vegetables: Quality and Safety Aspects

2020 ◽  
Vol 8 (6) ◽  
pp. 952 ◽  
Author(s):  
Sofia Agriopoulou ◽  
Eygenia Stamatelopoulou ◽  
Monika Sachadyn-Król ◽  
Theodoros Varzakas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Fruits And Vegetables ◽  
Microbiological Quality ◽  
Quality And Safety ◽  
Minimally Processed ◽  
Increased Risk ◽  
Safe Technique

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by everyone (particularly due to the nutrients and functional properties of fruits and vegetables). However, at the same time, due to their production in the external environment, there is an increased risk of their being infected with various pathogenic microorganisms, some of which cause serious foodborne illnesses. In order to preserve and distribute safe, raw, and minimally processed fruits and vegetables, many strategies have been proposed, including bioprotection. The use of lactic acid bacteria in raw and minimally processed fruits and vegetables helps to better maintain their quality by extending their shelf life, causing a significant reduction and inhibition of the action of important foodborne pathogens. The antibacterial effect of lactic acid bacteria is attributed to its ability to produce antimicrobial compounds, including bacteriocins, with strong competitive action against many microorganisms. The use of bacteriocins, both separately and in combination with edible coatings, is considered a very promising approach for microbiological quality, and safety for postharvest storage of raw and minimally processed fruits and vegetables. Therefore, the purpose of the review is to discuss the biopreservation of fresh fruits and vegetables through the use of lactic acid bacteria as a green and safe technique.

scholarly journals Preliminary studies on the in situ prevention of food spoilage fungi using antifungal Lactic acid bacteria

2020 ◽  
Author(s):  
Srileka Chinnaiyan ◽  
◽  
Vijila Kenas ◽  
Keyword(s):  
Lactic Acid ◽  
Antifungal Activity ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Fungal Growth ◽  
Maximum Growth ◽  
Food Sources ◽  
Human Consumption ◽  
The World

Food loss is a major threat in the world and one-third of the food produced for human consumption are wasted. Many fungal species cause loss of food/raw materials like grains, fruits and vegetables throughout the world. Chemical preservatives and fungicides when used in food have negative impacts on health and the environment. Biopreservatives such as lactic acid bacteria (LAB) are effective, safe, biodegradable and have additional health benefits. The focus of this research is to survey the occurrence of native lactic acid bacteria with antifungal activity in various food sources and to obtain a potential lactic acid bacterial isolate for strategic application to control fungal pathogen in food products. In the present study, the population of lactic acid bacteria were about 104 to 105 cells in all food samples. Sixty isolates of lactic acid bacteria were obtained from samples collected. Of these, 21 exhibited inhibition towards the growth of Fusarium oxysporum and 13 isolates towards A. flavus. Ten of the total isolates exhibited inhibition towards both the test fungi. Based on potential of antifungal activity in the dual plate technique, six isolates were selected and subjected to fungal growth inhibition analysis using microplate. Of these six isolates, the isolate LABT3 showed the highest inhibition percentage (%) against both the target fungi. The isolate was tested for its growth and maximum growth was noted at 48 h and pH at this period was 5.16.

scholarly journals Literature Review: Quality of Plant-Based Probiotic Drinks With Variation Of Sucrose And Lactic Acid Bacteria

2021 ◽  
Vol 4 (2) ◽  
pp. 112-128
Author(s):  
Felicia Desi Nora Rahmawati ◽  
Ekawati Purwijantiningsih ◽  
Yulia Reni Swasti
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Fruits And Vegetables ◽  
The Public ◽  
Basic Ingredient ◽  
Genus Lactobacillus ◽  
Good Nutrition ◽  
Organoleptic Parameters ◽  
Wide Community

Probiotics which are generally recognized by the public are processed using cow’s milk as the basic ingredient, which is relatively expensive. Diversification of vegetable ingredients into an alternative to milk as a basic ingredient for probiotics that is processed in a modern way with the aim the product can be consumed by the wide community at a more affordable price. The development of plant-based probiotics processing refers to the various nutritional content of vegetable ingredients and the use of vegetable ingredients of less value in an area. Vegetable ingredients such as fruits and vegetables have good nutrition so that materials are suitable as a medium for growth of lactic acid bacteria. Probiotic supplements that are widely used as a starter for probiotics come from genus Lactobacillus and Bifidobacterium. Feasibility and consumption standard based on chemical, physicochemical, microbiological, and organoleptic parameters are influenced by treatment during the processing of probiotics such as sugar supplementation and variations of probiotic supplements. Application of vegetable materials as a substrate for lactic acid bacteria and treatment during processing determines the final quality of the probiotics product.

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