Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives

Teneva, Desislava; Denev, Petko

doi:10.3390/microorganisms11081896

Cited by 6 publications

(5 citation statements)

References 84 publications

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“…Using biopreservatives like essential oils, biological agents like Lactobacillus species, Enterococcus faecium , Staphylococcus xylosus , Debaryomyces hansenii and Penicillium chrysogenum , probiotics, and spices to inhibit the growth of pathogenic and to prevent microbial spoilage while retaining benign microbes in food packaging during manufacturing in line with the Hazard Analysis and Critical Control Point (HACCP) approach are suggested. 53 , 54 …”

Section: Suggested Recommendationsmentioning

confidence: 99%

Recurring food source‐based Listeria outbreaks in the United States: An unsolved puzzle of concern?

Mohapatra,

Mishra,

Tuglo

et al. 2024

Health Science Reports

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Recurring Listeria outbreaks in the United States is a growing public healthcare concern. Although no associated reported death, 17 were hospitalized out of the 18 reported illnesses in the recent outbreak in 15 US states. The United States has experienced about 30 Listeria outbreaks in the last decade with 524 Listeriosis cases and 80 deaths. The identified origin were ice cream, leafy greens, mushroom, meat slice, dairy products like cheese, packaged salads, cooked chicken, hard‐boiled egg, pork product, frozen vegetable, raw milk, packaged caramel apple, bean sprout and soya products. Although rare, Listeria may lead to serious illness (invasive listeriosis) or death. Listeriosis is critically harmful and medically complicated, especially in the pregnant, the old above 65 years and in the immunocompromised. It could cause premature birth, miscarriage or even neonatal death. Hospitalization is often necessary in the geriatric, being fatal at times. Among Listeria sp., Listeria monocytogenes is often human infection‐associated. It is a gram‐positive, non‐sporulating, motile bacillus opportunistic pathogen. Food‐borne listeriosis is often associated with frozen foods due to its ability to thrive at low temperatures. Hypervirulent strains of L. monocytogenes with an ability to infect the respiratory system (the lungs) was recently reported in the coronavirus disease‐19 patients during the pandemic. L. monocytogenes seemed to have developed antimicrobial resistance to ciprofloxacin and meropenem, possibly acquired through the food chain. An early onset of listeriosis in the newborn is evident in the first 7 days postparturition. As the bacteria colonize the genitourinary tract, majority of such cases result from teratogenic transfer during vaginal delivery. Premature newborns, neonates born outside healthcare facilities and low‐birth‐weight babies were increasingly predisposed to an early onset of listeriosis. Listeria outbreaks were earlier reported in South Africa, Australia and Europe, with an unclear origin of the outbreaks. Social media updates about such outbreaks, the most likely food source, and measures to self‐protect are suggested as preventive measures. The article deals on various such aspects related to listeriosis primarily originating from food, to ensure better public healthcare and human wellness.

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Section: Suggested Recommendationsmentioning

confidence: 99%

Recurring food source‐based Listeria outbreaks in the United States: An unsolved puzzle of concern?

Mohapatra,

Mishra,

Tuglo

et al. 2024

Health Science Reports

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“…Lactic acid was discovered in sour milk by Scheele in 1780. On the European Food Safety Authority (EFSA) food additives/preservatives list, lactic acid has the number E270 [14][15][16].…”

Section: Organic Acids and Other Small Moleculesmentioning

confidence: 99%

“…Bactericidal activity occurs at concentrations >0.3% while bacteriostatic can occur at concentrations 0.2%. On the EFSA food additives/preservatives list, acetic acid has the number E260 [14,15].…”

Section: Organic Acids and Other Small Moleculesmentioning

confidence: 99%

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Sionek,

Szydłowska,

Kołożyn-Krajewska

2024

Applied Sciences

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The increase in the nutritional awareness of consumers has meant that products with high nutritional value, sensory attractiveness, and safety are currently being sought on the market. One of the aspects in which the innovativeness of a food product can be considered is the preservation method. Fermentation is considered one of the oldest methods. In practice, biopreservation is primarily a method of using non-pathogenic microorganisms and/or their metabolites to increase microbiological safety and extend food shelf life. Advances in microbiology and genetic engineering, taking into account various sources of microbiota isolation, have rediscovered the fermentation process and allowed us to obtain innovative functional products. Recently, bacteriocins have gained importance. For many years, they have been applied as biopreservatives in food manufacturing, alone or in combination with other preservatives. The most promising perspective of food preservation seems to be the development of combined systems including natural preservatives (i.e., bacteriocin and lipopeptides), emerging non-thermal technologies, and other methods such as encapsulation nanotechnology and active packaging. In this paper, a narrative review is presented to analyze the most recently published literature regarding the role of microorganisms and microbial produced antibacterial compounds in food biopreservation. New biopreservation technologies as an alternative to artificial preservatives were also discussed.

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“…The propionic acid bacteria are able to produce a wide range of biological compounds that improve human health, such as folate, proline, conjugated linoleic acid, and vitamin B12, and synthesize several different biodefense compounds such as bacteriocins or antifungal compounds [22,23]. These strains produce bifidogenic compounds and show the ability to survive and maintain activity while passing through the digestive tract [24,25].…”

Section: Introductionmentioning

confidence: 99%

Effect of the Encapsulation Process on the Viability of Probiotics in a Simulated Gastrointestinal Tract Model Medium

Jumazhanova,

Kakimova,

Zharykbasov

et al. 2023

Processes

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The primary objective of this study was to investigate the survival rate of three species of encapsulated bacteria (Propionibacterium acidipropionicici, Propionibacterium freudenreichii, and Propionibacterium thoenii) in model solutions designed to simulate the acidity levels found within the human gastrointestinal tract. The capsules were prepared by extrusion from gelatin and sodium alginate in a 1:1 ratio on a laboratory encapsulator. The use of gelatin and sodium alginate was found to provide optimum characteristics suitable for encapsulation of live bacteria. Three strains of Propionibacterium asidirgorionici, Propionibacterium freudenreichii, and Propionibacterium thoenii were subjected to in vitro assay to evaluate their probiotic potential. The final cell survival rate of P. freudenreichii was 105 CFU/mL, indicating that this probiotic is sensitive to acidic medium. The viability of encapsulated probiotics was studied in a model medium simulating the gastrointestinal tract. It was found that alginate–gelatin capsules could provide protection to P. freudenreichii from gastric acid and lead to high levels of viable bacteria released in the intestine. Practical application: Encapsulation of Propionibacterium freudenreichii into alginate–gelatin capsules produced capsules capable of delivering live probiotic bacteria into the intestine.

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Biologically Active Compounds from Probiotic Microorganisms and Plant Extracts Used as Biopreservatives

Cited by 6 publications

References 84 publications

Recurring food source‐based Listeria outbreaks in the United States: An unsolved puzzle of concern?

Recurring food source‐based Listeria outbreaks in the United States: An unsolved puzzle of concern?

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

Effect of the Encapsulation Process on the Viability of Probiotics in a Simulated Gastrointestinal Tract Model Medium

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