Lactic acid bacteria against spoilage and pathogenic microorganisms in food

Abstract

Advances in the microbiological safety of foods have been largely driven by public demand in response to disease outbreaks. A vast array of possibilities has emerged straightforward, being biopreservation the most suitable alternative to please consumers claims for healthier and greener foods. Biopreservation uses microorganisms, generally lactic acid bacteria (LAB) as protective cultures (PC). LAB can be added not only to prolong the shelf-life but also to preserve the microbial and/or sensorial quality of food products. The microbial antagonism of LAB against undesirable microorganisms has been attributed in many cases to the effect of one or synergism between several mechanisms, such as competition for nutrients, and production of different metabolites, including bacteriocins. Having GRAS status, LAB-PC can be safely added to foods. Advantages of PC include additive-free preservation, natural image, and food safety improvements. Hundreds of strains from many LAB species have been extensively studied for the preservation of foods showing promising results. The objective of this chapter is to describe current methods and developing technologies for the application of LAB-PC in food products throughout the world. The benefits of new technologies and their industrial limitations are also presented and discussed. Information given will provide an integrated approach on this topic.