Role of Lactic Acid Bacteria (LAB) in Food Preservation

Probiotic spectra of lactic acid bacteria (LAB).

Lactic acid bacteria (LAB) and their probio-active cellular substances exert many beneficial effects in the gastrointestinal tract. LAB prevent adherence, establishment, and replication of several enteric mucosal pathogens through several antimicrobial mechanisms. LAB also release various enzymes into the intestinal lumen and exert potential synergistic effects on digestion and alleviate sympto...

Lactic Acid Bacteria: A Potential Tool in Biological Preservation of Food

Lactic acid bacteria (LAB) have a major role in biopreservation of foods because they are considered safe and are designated as GRAS (Generally Recognized as Safe) organisms. The preservative property of LAB is attributed to the combined action of a range of antimicrobial substances viz. lactic acid, acetic acid, propionic acid, carbon dioxide, hydrogen peroxide, bacteriocins and antifungal pep...

2 Food phenolics and lactic acid bacteria

Lactic acid bacteria in sourdough fermentation; a safe approach for food preservation

Bacterial starters have been developed for various fermented cereal products to improve their sensory and technological qualities. The earliest production of fermented foods was based on spontaneous fermentation due to the development of the microflora naturally present in the raw material. The quality of the end product was dependent on the microbial load and spectrum of the raw material. The ...

Biological preservation of foods–Bacteriocins of lactic acid bacteria

Lactic acid bacteria and their antimicrobial metabolites have potential as natural preservatives to control the growth of spoilage and pathogenic bacteria in foods. To date, nisin is the only bacteriocin that has found practical applications in some industrially processed foods. Its antibacterial activity and possible use as a biopreservative has been studied in a large number of food systems. ...