Role of Lactic Acid Bacteria in Food Preservation and Safety

Abstract

Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria (LAB). Certain strains of LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, in recent years, many authors proved that lactic acid bacteria have the ability to neutralize mycotoxin produced by the last group. Antimicrobial activity of lactic acid bacteria is mainly based on the production of metabolites such as lactic acid, organic acids, hydroperoxide and bacteriocins. In addition, some research suggests other mechanisms of antimicrobial activity of LAB against pathogens as well as their toxic metabolites. These properties are very important because of the future possibility to exchange chemical and physical methods of preservation with a biological method based on the lactic acid bacteria and their metabolites. Biopreservation is defined as the extension of shelf life and the increase in food safety by use of controlled microorganisms or their metabolites. This biological method may determine the alternative for the usage of chemical preservatives. In this study, the possibilities of the use of lactic acid bacteria against foodborne pathogens is provided. Our aim is to yield knowledge about lactic acid fermentation and the activity of lactic acid bacteria against pathogenic microorganisms. In addition, we would like to introduce actual information about health aspects associated with the consumption of fermented products, including probiotics.

BAKTERI ASAM LAKTAT DARI BUAH MANGGA ARUM MANIS (Mangifera indica L. var. Arum manis)

“…Bakteri ini memiliki banyak manfaat antara lain sebagai probiotik, meningkatkan nilai organoleptik makanan dan minuman, serta biopreservatif (pengawet alami) bahan pangan dan produk olahannya (Bintsis, 2018). Bakteri asam laktat dikenal sebagai food grade microorganisms yakni kelompok bakteri yang tidak menghasilkan racun berbahaya bagi kesehatan namun sebaliknya keberadaannya pada bahan pangan memberikan fungsi yang baik bagi kesehatan karena memliki kemampuan menghambat mikroba pathogen secara alami (Zapasnik et al, 2022). Beberapa senyawa bioaktif yang dihasilkan oleh BAL yaitu asam laktat, etanol, hidrogen peroksida dan bakteriosin, dan senyawa bioaktif tersebut merupakan agen yang dapat digunakan untuk membunuh mikroba patogen Submitted: 14-10-2022…”

“…Reviewed: 19-10-2022 Accepted: 27-10-2022 Published: 27-10-2022 (Bintsis, 2018;Zapasnik et al, 2022). Karakter baik dan fungsional yang dimiliki oleh BAL, menjadikan kelompok bakteri tersebut dimanfaatkan secara luas di berbagai bidang, khususnya bidang pangan.…”

“…Beberapa penelitian tentang BAL yang diisolasi dari berbagai substrat juga melaporkan karakter morfologi sel BAL yang sama, antara lain BAL dari berbagai buah-buahan di Riau (Sari dkk., 2013), BAL dari biji kakao terfermentasi (Yanti dkk., 2014), BAL dari buah mangga kweni (Ibrahim dkk., 2015), dan BAL dari buah kersen (Giyatno & Retnaningrum, 2020). Karakteristik kelima isolat BAL yang diperoleh dari buah mangga Arum manis seperti yang ditampilkan pada Tabel 2, sesuai dengan karakter kunci bakteri asam laktat (Bintsis, 2018;Zapasnik et al 2022). Bintsis (2018) menyatakan bahwa secara umum bakteri asam laktat memiliki karakter penciri yaitu termasuk kelompok bakteri Gram positif, tidak berspora, berbentuk bacil atau kokus, katalase negatif, non motil dan menghasilkan asam laktat sebagai produk akhir utama selama fermentasi karbohidrat.…”

Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage

“…The lactic acid produced by LAB during milk fermentation leads to a decrease in pH to 4.0-4.5 and increase in titratable acidity, and serves as the main preservative of the product. The low pH inhibits the growth of pathogenic microorganisms causing food spoilage and poisoning [6][7][8] and is responsible for antifungal properties [9][10][11][12][13][14].…”

Impact of high hydrostatic pressure on the single nucleotide polymorphism of stress-related dnaK, hrcA, and ctsR in the Lactobacillus strains

“…Several studies describe the lactic acid bacteria's (LAB) ability to survive and respond to various environmental stresses (Tsuda et al, 2019;Bucka-Kolendo and Sokołowska, 2017) as they acquire preserving, probiotic, or spoilage properties (Bangar et al, 2022;Zapaśnik et al, 2022;Han et al, 2015). The most frequent phenotype described in the literature is the adapted cell (Papadimitriou et al, 2016), while adaptation refers to the effort of the cell to resist and persist under stress.…”