Appraisal of lactic acid bacteria as protective cultures |
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| Affiliation: | 1. Department of Agricultural Science, University of Bologna, viale Fanin 42, 40136 Bologna, Italy;2. Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain;3. Department of Microbiology, Biochemistry, Molecular Biology and Biotechnology, University of Maribor, Pivola 10, 2311 Hoce, Slovenia;4. Department of Life Science, University of Modena and Reggio Emilia, Via Campi 183, 41125 Modena, Italy;1. Department of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, Foggia 71122, Italy;2. Department of Clinical and Experimental Medicine, University of Foggia, Via Napoli 20, Foggia 71122, Italy;3. Institut Charles VIOLLETTE EA 7394- Université de Lille 1 Sciences et Technologies, France |
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| Abstract: | Food industry employs various physical and chemical methods to control fungal contamination of food products. However, many fungal strains are defiant to these techniques as a result of various resistance mechanisms they acquired with time. The synergistic actions of various antimicrobial compounds produced by lactic acid bacteria (LAB) prevent the growth of food spoilage bacteria and fungi. Antimicrobial peptides and phenolic compounds from LAB have been successfully applied in wheat grain preservation against fungi. Bread made from sourdoughs fermented with various LAB strains is found to prevent or delay fungal attack. Apart from the mycotoxin removal, some of these bioactive from LAB have antioxidant and anti-cancer potential and it further enhances nutritional value and safety of food products. This review focuses on recent research developments on the bioactive potential of compounds from LAB as well as the commercially available protective cultures and biopreservatives based on LAB and thus tried to substantiate its status as protective culture. |
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| Keywords: | Antifungal Antioxidant Biopreservation Lactic acid bacteria Mycotoxin Protective culture 2, 4 DTBP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0045" }," $$" :[{" #name" :" text" ," $$" :[{" #name" :" __text__" ," _" :" 2, 4-di-" },{" #name" :" italic" ," _" :" tert" },{" #name" :" __text__" ," _" :" -butyl phenol AMP" },{" #name" :" keyword" ," $" :{" id" :" kwrd0055" }," $$" :[{" #name" :" text" ," _" :" Antimicrobial peptide CFS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0065" }," $$" :[{" #name" :" text" ," _" :" Cell free supernatant LAB" },{" #name" :" keyword" ," $" :{" id" :" kwrd0075" }," $$" :[{" #name" :" text" ," _" :" Lactic acid bacteria GRAS" },{" #name" :" keyword" ," $" :{" id" :" kwrd0085" }," $$" :[{" #name" :" text" ," _" :" Generally recognized as safe |
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