Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds

Abstract

This review presents an in-depth examination of fermented dairy products, highlighting their significance as rich sources of antimicrobial agents. Through a comprehensive study of microbial activities during fermentation, we identify and discuss the rise of bioactive elements with antimicrobial characteristics. Bacteriocins such as nisin and pediocin play a significant role, as do organic acids such as lactic and acetic acid in providing antimicrobial activity. Challenges, including the enzymes, heat and pH sensitivity of certain compounds, are also touched upon, emphasizing the need for stable delivery for consistent efficacy. Our discussion covers various compounds, including bacteriocins, organic acids, and bioactive peptides, detailing their functions, action mechanisms, and potential applications. Moreover, this review discusses the emerging role of genetic engineering in optimizing lactic acid bacteria strains and exploring the potential of genetically modified organisms in improving the production and efficacy of antimicrobial compounds in dairy products. Additionally, we emphasize the interaction between beneficial microbes and their antimicrobial byproducts and discuss strategies for enhancing the synthesis of these antimicrobial compounds. The review highlights the nutritional significance of fermented dairy items and their potential as a rich source of compounds crucial for improving food safety. Additionally, the review explores challenges and potential solutions related to the stability of these compounds, ensuring their consistent efficacy and contribution to overall well-being.

Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review

“…Challenges in production and purication of selected metabolites: implications for food applications Many reviews have been reported about metabolites' antimicrobial effect resulting from fermentation with lactic acid bacteria. 1,9,[29][30][31][32] However, bacteriocins [33][34][35]37 and phenyllactic acid 6,36 stand out as antimicrobial agents of interest that could be present in fermented foods and fermentates. 27,38,39 Several reports isolate and test the antimicrobial activity of LAB and examine their potential as bacteriocins producers.…”

“…Many reviews have been reported about metabolites' antimicrobial effect resulting from fermentation with lactic acid bacteria. 1,9,29–32 However, bacteriocins 33–35,37 and phenyllactic acid 6,36 stand out as antimicrobial agents of interest that could be present in fermented foods and fermentates. 27,38,39…”

Antibacterial potential of lactic acid bacteria isolated from raw cow milk in Sylhet district, Bangladesh: A molecular approach

“…Probiotic foods are anticipated to comprise around 60%–70% of the functional food industry (Ashaolu, 2021 ; Kołozyn‐Krajewska & Dolatowski, 2012 ). Lactic acid bacteria (LAB) is considered the most significant group of probiotic bacteria used in processed dairy products, particularly in milk, their natural habitat (Ahansaz et al., 2023 ; Delavenne et al., 2012 ; Wouters et al., 2002 ).…”