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Review
. 2021 Nov 22;26(22):7055.
doi: 10.3390/molecules26227055.

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Mduduzi P Mokoena  1 , Cornelius A Omatola  2 , Ademola O Olaniran  2
Affiliations
Review

Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens

Mduduzi P Mokoena et al. Molecules. .

Abstract

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores. LAB used in food fermentation are from the Lactobacillus and Bifidobacterium genera and are useful in controlling spoilage and pathogenic microbes, due to the bacteriocins and acids that they produce. Consequently, LAB and their bacteriocins have emerged as viable alternatives to chemical food preservatives, curtesy of their qualified presumption of safety (QPS) status. There is growing interest regarding updated literature on the applications of LAB and their products in food safety, inhibition of the proliferation of food spoilage microbes and foodborne pathogens, and the mitigation of viral infections associated with food, as well as in the development of creative food packaging materials. Therefore, this review explores empirical studies, documenting applications and the extent to which LAB isolates and their bacteriocins have been used in the food industry against food spoilage microorganisms and foodborne pathogens including viruses; as well as to highlight the prospects of their numerous novel applications as components of hurdle technology to provide safe and quality food products.

Keywords: bacteriocins; foodborne pathogens; lactic acid bacteria.

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Conflict of interest statement

The author declares no conflict of interest.

Figures

Figure 1
Figure 1
Modes of applications of bacteriocins in the control of foodborne pathogens.
See this image and copyright information in PMC

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