Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps

Fidan, Hafize; Esatbeyoglu, Tuba; Šimat, Vida; Trif, Monica; Tabanelli, Giulia; Kostka, Tina; Montanari, Chiara; Ibrahim, Salam A.; Özoğul, Fatih

doi:10.1016/j.fbio.2022.101741

Cited by 38 publications

(18 citation statements)

References 149 publications

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“…The significance of LAB at the end of the storage period of the pressurized cod samples needs to be analyzed. LAB are known as a group of Gram-positive, catalase-negative, nonsporulating, aero-tolerant, acid-tolerant, and strictly fermentative cocci or rods with an array of benefits in foods [ 39 ]. For example, they are generally recognized as safe, many of them play an important role in food preservation due to different mechanisms for the displacement of pathogens (such as competition for nutrients, acidification, and production of an array of antimicrobial substances), and some may have health-promoting effects [ 39 ].…”

Section: Discussionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

Alcalá

Grande

López

et al. 2023

Foods

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High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. Monitoring the composition and behavior of the microbial communities in foods is of most importance for the production of high-quality and safe products. High-throughput sequencing (HTS) provides advanced approaches to determine food’s microbial community composition and structure. The aim of the present study was to determine the impact of different HP treatments on the microbial load and bacterial diversity of sous-vide Atlantic cod. Sous-vide cooking at 57.1 °C for 30 min followed by HP treatment at 500 MPa for 8 min reduced viable cell counts (total aerobic mesophiles) in the cod samples below detectable levels for 45 days of storage under refrigeration. In a second trial with cod cooked sous-vide at 52 °C for 20 min followed by HP treatments at 300 or 600 MPa (with HP treatment temperatures of 22 °C or 50 °C for 4 or 8 min, depending on treatment), only the treatments at 600 MPa delayed bacterial growth for at least 30 days under refrigeration. The optimal HP conditions to improve the microbiological quality of sous-vide cod cooked at low temperatures were obtained at 600 MPa for 4 min at a pressurization temperature of 50 °C. Bacterial diversity was studied in cod cooked sous-vide at 52 °C for 20 min by HTS. In the absence of HP treatment, Proteobacteria was the main bacterial group. A succession of Pseudomonadaceae (Pseudomonas) and Enterobacteriaceae was observed during storage. Firmicutes had low relative abundances and were represented mainly by Anoxybacillus (early storage) and Carnobacterium (late storage). The HP-treated sous-vide cod showed the greatest differences from controls during late storage, with Aerococcus and Enterococcus as predominant groups (depending on the HP conditions). The application of HTS provided new insights on the diversity and dynamics of the bacterial communities of sous-vide cod, revealing the presence of bacterial genera not previously described in this food, such as Anoxybacillus. The significance of Anoxybacillus as a contaminant of seafoods should be further investigated.

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Section: Discussionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

Alcalá

Grande

López

et al. 2023

Foods

View full text Add to dashboard Cite

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“…), cereals (beer, bread, and sake), legumes (natto, tempeh, miso, etc. ), and in a mixture of foods, such as kimchi, that is sometimes fermented with vegetables and fish [ 9 , 10 , 11 ].…”

Section: Food and Probiotic Bacteriamentioning

confidence: 99%

“…In comparison, extrinsic factors modify environmental conditions, such as temperature and atmospheric composition. Fidan et al [ 10 ] noted that intrinsic and extrinsic conditions are vital to obtaining a desired fermented product. For example, if a LAB is required to have antimicrobial properties, it must remain alive at 4 °C for a set amount of time [ 10 ].…”

Section: Food and Probiotic Bacteriamentioning

confidence: 99%

“…Fidan et al [ 10 ] noted that intrinsic and extrinsic conditions are vital to obtaining a desired fermented product. For example, if a LAB is required to have antimicrobial properties, it must remain alive at 4 °C for a set amount of time [ 10 ]. Oh et al [ 12 ] studied several growth conditions for their optimization, including temperature (15–55 °C), pH (2.5–8.0), and salt concentration (0–10% w / v ) for Lactobacillus plantarum PMO 08.…”

Section: Food and Probiotic Bacteriamentioning

confidence: 99%

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Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review

et al. 2023

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Over the years, probiotics have been extensively studied within the medical, pharmaceutical, and food fields, as it has been revealed that these microorganisms can provide health benefits from their consumption. Bacterial probiotics comprise species derived from lactic acid bacteria (LAB) (genus Lactobacillus, Leuconostoc, and Streptococcus), the genus Bifidobacterium, and strains of Bacillus and Escherichia coli, among others. The consumption of probiotic products is increasing due to the current situation derived from the pandemic caused by COVID-19. Foods with bacterial probiotics and postbiotics are premised on being healthier than those not incorporated with them. This review aims to present a bibliographic compilation related to the incorporation of bacterial probiotics in food and to demonstrate through in vitro and in vivo studies or clinical trials the health benefits obtained with their metabolites and the consumption of foods with bacterial probiotics/postbiotics. The health benefits that have been reported include effects on the digestive tract, metabolism, antioxidant, anti-inflammatory, anticancer, and psychobiotic properties, among others. Therefore, developing food products with bacterial probiotics and postbiotics is a great opportunity for research in food science, medicine, and nutrition, as well as in the food industry.

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“…Lactic acid bacteria are utilized to produce bacteriocins that have the potential to retard the growth of pathogenic microorganisms [ 3 ]. Bacteriocins produced by lactic acid bacteria have been recognized as efficient at helping to maintain food safety and are generally recognized as safe (GRAS) [ 4 , 5 ]. Bacteriocins of lactic acid bacteria and their phylogenetically associated strains have a much broader antimicrobial activity spectrum [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety

et al. 2022

Self Cite

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Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chemical composition, physical conditions of food, and sensitivity of proteolytic enzymes can constrain the application of bacteriocins as beneficial food preservatives. However, novel bacteriocin nanoencapsulation has appeared as an encouraging solution. In this review, we highlight the bacteriocins produced by Gram-negative bacteria and Gram-positive bacteria including lactic acid bacteria that have shown positive results as potential food preservatives. In addition, this review encompasses the major focus on bacteriocins encapsulation with nanotechnology to enhance the antimicrobial action of bacteriocins. Several strategies can be employed to encapsulate bacteriocins; however, the nanotechnological approach is one of the most effective strategies for avoiding limitations. Nanoparticles such as liposomes, chitosan, protein, and polysaccharides have been discussed to show their importance in the nanoencapsulation method. The nanoparticles are combined with bacteriocins to develop the nano-encapsulated bacteriocins from Gram-negative and Gram-positive bacteria including LAB. In food systems, nanoencapsulation enhances the stability and antimicrobial functionality of active peptides. This nanotechnological application provides a formulation of a broad range of antimicrobial peptides at the industry-scale level. Nano-formulated bacteriocins have been discussed along with examples to show a broader antimicrobial spectrum, increase bacteriocins’ applicability, extend antimicrobial spectrum and enhance stability.

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Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps

Cited by 38 publications

References 149 publications

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review

Recent Trends and Applications of Nanoencapsulated Bacteriocins against Microbes in Food Quality and Safety

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