Bacteriocin-producing lactic acid bacteria for biopreservation: example of application in raw and processed salmon

Abstract

The concept of bio-preservatives has gained significant interest during the last decades based on consumer’s requests for more natural and healthier food. Lactic acid bacteria produce different antimicrobial compounds, including bacteriocins, lactic acid, hydrogen peroxide, benzoic acid, fatty acids, diacetyl and other low molecular weight compounds. Bacteriocins produced by lactic acid bacteria have been reported to be active against a wide range of pathogenic microorganisms commonly found in foods. This chapter will discuss the potential of various bacteriocinproducing LAB and particularly those from the genera Lactobacillusand their potential in the bio-preservation of fish products. These bacteriocins, produced by beneficial microorganisms, can prevent or at least inhibit the growth of pathogens such as Listeria monocytogenes, thus increasing the shelf-life without affecting the physical and sensorial qualities of the end-product. Different methods of application of these LAB strains or of the purified bacteriocins will also be described. Traditional methods for preservation of food products need to be reevaluated in view on the potential application of bacteriocinogenic LAB.