In vitro application of bacteriocin produced by
            <i>Lactiplantibacillus plantarum</i>
            for the biopreservation of meat at refrigeration temperature

Ansari, Asma; Ibrahim, Fariha; Haider, Muhammad Samee; Aman, Afsheen

doi:10.1111/jfpp.16159

Cited by 5 publications

(2 citation statements)

References 57 publications

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“…This fact is related to the ability of Lb. plantarum to inhibit the growth of certain microorganisms, including pathogens [82], thus improving the shelf life of products [83]. The antimicrobial activity displayed by Lb.…”

Section: Safety Aspects Of Lactiplantibacillus Plantarum Including No...mentioning

confidence: 99%

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

et al. 2022

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One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb. plantarum), formerly known as Lactobacillus plantarum. It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of Lb. plantarum have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of Lb. plantarum strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the Lb. plantarum strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some Lb. plantarum strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of Lb. plantarum strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.

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Section: Safety Aspects Of Lactiplantibacillus Plantarum Including No...mentioning

confidence: 99%

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

et al. 2022

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“…In another study, Bac-IB45, a purified bacteriocin extracted from L. plantarum KIBGE-IB45, was used as a biopreservative to enhance the shelf life of meat products. Results showed that Bact-IB45 not only inhibited the growth of L. monocytogenes ATCC-7644, but also maintained the original color, pH and texture of meat samples during the 14 days of storage at refrigerated temperature [ 115 ]. Bacteriocin produced from P. pentosaceus strain 2397 was also found to inhibit the growth of S. aureus , L. monocytogenes and E. coli , and maintained the quality of meatballs during storage [ 116 ].…”

Section: Bacteriocins Isolated From Meat and Meat Productsmentioning

confidence: 99%

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

et al. 2022

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Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobial peptides—especially bacteriocins—can be used as a natural preservative, and an alternative to chemical preservatives in meat industry. Purified or partially purified bacteriocins can be used as a food additive or incorporated in active packaging, while bacteriocin-producing cells could be added as starter or protective cultures for fermented meats. Large-scale applications of bacteriocins are limited, however, mainly due to the narrow antimicrobial spectrum and varying stability in different food matrixes. To overcome these limitations, bioengineering and biotechnological techniques are being employed to combine two or more classes of bacteriocins and develop novel bacteriocins with high efficacy. These approaches, in combination with hurdle concepts (active packaging), provide adequate safety by reducing the pathogenicity of spoilage microorganisms, improving sensory characteristics (e.g., desirable flavor, texture, aroma) and enhancing the shelf life of meat-based products. In this review, the biosynthesis of different classes of LAB bacteriocins, their mechanism of action and their role in the preservation of meats and meat products are reviewed.

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Bacteriocins and Bacteriocin-Like Compounds Synthesized by Lactic Acid Bacteria

Nabizadeh,

Amiri,

Kashtiban

et al. 2024

Antimicrobial Peptides From Lactic Acid Bacteria

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In vitro application of bacteriocin produced by Lactiplantibacillus plantarum for the biopreservation of meat at refrigeration temperature

Cited by 5 publications

References 57 publications

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

The Impacts of Lactiplantibacillus plantarum on the Functional Properties of Fermented Foods: A Review of Current Knowledge

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

Bacteriocins and Bacteriocin-Like Compounds Synthesized by Lactic Acid Bacteria

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