Potential Use of Lactic Acid Bacteria (LAB): Protective Cultures in Food Biopreservation

2020 ◽  
pp. 287-306
Author(s):  
Manju Gaare ◽  
Santosh K. Mishra
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potential Use ◽  
Protective Cultures

scholarly journals Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1582
Author(s):  
Ruby Stella Lucumi-Banguero ◽  
Cristina Ramírez-Toro ◽  
German A. Bolívar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Microbiological Quality ◽  
Chemical Additives ◽  
Nitrate Salts ◽  
Negative Effect ◽  
Cooked Meat ◽  
Potential Use ◽  
Protective Cultures

The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.

Potential use of lactic acid bacteria Leuconostoc mesenteroides as a probiotic for the removal of Pb(II) toxicity

2017 ◽  
Vol 55 (4) ◽  
pp. 296-303 ◽  
Author(s):  
Young-Joo Yi ◽  
Jeong-Muk Lim ◽  
Suna Gu ◽  
Wan-Kyu Lee ◽  
Eunyoung Oh ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Potential Use

scholarly journals Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

2016 ◽  
Vol 235 ◽  
pp. 53-59 ◽  
Author(s):  
Diana Di Gioia ◽  
Giuseppe Mazzola ◽  
Ivana Nikodinoska ◽  
Irene Aloisio ◽  
Tomaz Langerholc ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pork Meat ◽  
Clostridium Spp ◽  
Protective Cultures

scholarly journals Droplet-based microfluidics as a future tool for strain improvement in lactic acid bacteria

2018 ◽  
Vol 366 (Supplement_1) ◽  
pp. i10-i16
Author(s):  
Jun Chen ◽  
Mike Vestergaard ◽  
Jing Shen ◽  
Christian Solem ◽  
Martin Dufva ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Strain Improvement ◽  
Cost Effective ◽  
Screening Tools ◽  
Strain Development ◽  
Mutant Selection ◽  
Mutagenesis Screen ◽  
Microbial Strain ◽  
Potential Use

ABSTRACT Strain development is frequently used to improve the performance and functionality of industrially important microbes. As traditional mutagenesis screen is especially utilized by the food industry to improve strains used in food fermentation, high-throughput and cost-effective screening tools are important in mutant selection. The emerging droplet-based microfluidics technology miniaturizes the volume for cell cultivation and phenotype interrogation down to the picoliter scales, which facilitates screening of microbes for improved phenotypical properties tremendously. In this mini review, we present recent application of the droplet-based microfluidics in microbial strain improvement with a focus on its potential use in the screening of lactic acid bacteria.

scholarly journals Bacteriocins of lactic acid bacteria and their application on food as biopreservatives. (II)

2017 ◽  
Vol 54 (1) ◽  
pp. 69
Author(s):  
J. METAXOPOULOS (Ι. ΜΕΤΑΞΟΠΟΥΛΟΣ) ◽  
M. MATARAGAS (M. ΜΑΤΑΡΑΓΚΑΣ) ◽  
E. H. DROSINOS (Ε.Χ. ΔΡΟΣΙΝΟΣ)
Keyword(s):  
Carbon Dioxide ◽  
Hydrogen Peroxide ◽  
Molecular Weight ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Pathogenic Bacteria ◽  
Antimicrobial Properties ◽  
Small Molecular Weight ◽  
Inhibitory Spectrum ◽  
Protective Cultures

Lactic acid bacteria produce a variety of small molecular weight compounds, which have antimicrobial properties. Such substances are: organic acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and bacteriocins. Many of these compounds have a wide inhibitory spectrum but the bacteriocins are able to inhibit species, namely, related with the bacteriocin-producing strain. In the last years bacteriocins have gained a lot of concern because some of them are able to inhibit the growth of pathogenic bacteria, like Listeria monocytogenes. The term "biopreservation" refers to the extension of storage life, as well as to the enhancement of the food safety, using the bacteriocin-producing lactic acid strains or their metabolic antibacterial products. In this review will be reported bacteriocins, which are produced by the lactic acid bacteria and will be discussed the potential application of the bacteriocinogenic strains or their bacteriocins on the foods, as protective cultures or as protective compounds, respectively.

scholarly journals Potential use of the nisin produced by lactic acid bacteria for longer conservation of camel cheese

2015 ◽  
Vol 27 (10) ◽  
pp. 784 ◽  
Author(s):  
Wafa Souid ◽  
Saliha BoudjenahHaroun ◽  
Oum Siboukeur ◽  
Abderrahmane Mati
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Potential Use

Preliminary Identification of Native Lactic Acid Bacteria Spices from Local Butter for Potential Use as Starter Culture

2022 ◽  
Author(s):  
Alganesh Tola Gemechu ◽  
Yetenayet Bekele Tola ◽  
ZERIHUN A. BIRRU ◽  
Grace Delia R ◽  
Jasna Kovac ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Preliminary Identification ◽  
Potential Use

Review : Bacteriocinogenic lactic acid bacteria associated with meat products / Revisión: Bacterias lácticas productoras de bacteriocinas asociadas a productos cárnicos

1998 ◽  
Vol 4 (3) ◽  
pp. 141-158 ◽  
Author(s):  
M.T. Aymerich ◽  
M. Hugas ◽  
J.M. Monfort
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
State Of The Art ◽  
Meat Products ◽  
Meat Consumption ◽  
Genetic Characteristics ◽  
Current State ◽  
Potential Use

Meat consumption is of great economical importance. Several lactic acid bacteria associated with meat products are important natural bacteriocin producers. Bacteriocins are proteinaceous antag onistic substances considered to be important in the control of spoilage and pathogenic microor ganisms. This review aims to present the current state of the art in terms of bacteriocinogenic lactic acid bacteria associated with fresh and fermented meat products, describe the biochemical and genetic characteristics of their bacteriocins and the potential use of bacteriocins production of meat products.

Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures

Anaerobe ◽  
2015 ◽  
Vol 32 ◽  
pp. 70-76 ◽  
Author(s):  
Débora Ferreira Zanirati ◽  
Mário Abatemarco ◽  
Sávio Henrique de Cicco Sandes ◽  
Jacques Robert Nicoli ◽  
Álvaro Cantini Nunes ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains ◽  
Potential Use ◽  
Selection Of
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