Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility

Effect of lactic acid bacteria‐treated King grass silage on the performance traits and serum metabolites in New Zealand white rabbits (Oryctolagus cuniculus)

“…Isolating wild‐type strains from conventional products is a classical method to obtain starter cultures for food fermentations (Abdelbasset & Djamila, ). Using selective wild‐type strains, the large‐scale production of fermented foods can be developed without losing their unique flavour and characteristics (Ammor, Tauveron, Dufour, & Chevallier, ).…”

Characterization and Antibacterial Potential of Lactic Acid Bacterium Pediococcus pentosaceus 4I1 Isolated from Freshwater Fish Zacco koreanus

“…Primarily, the LAB exert their antimicrobial effects by producing lactic acid, which increases the acidity of their environment, thereby resulting in the loss of the viabilities of pathogenic bacteria (Ammor et al, 2006; Gad et al, 2016). Low molecular weight compounds, such as, hydrogen peroxide, carbon dioxide, diacetyl (2,3-butanedione), and bacteriocins also contribute to antimicrobial effects of LAB (Ammor et al, 2006; Sankarankutty and Palav, 2016), as they substantially inhibit the growths of pathogenic bacteria in food system. Nowadays, consumers show considerable interest in the use of LAB as natural additives in food industry due to their generally recognized as safe (GRAS) and antimicrobial effects (Parada et al, 2007; Djadouni and Kihal, 2012).…”

“…On the other hand, LAB diminish foodborne pathogen proliferation and offer consumers safer and contamination free food products (Callewaert et al, 2000; Mataragas et al, 2003). Furthermore, a number of studies have demonstrated the remarkable efficacies of LAB to control foodborne pathogens in vitro and in vivo (Callewaert et al, 2000; Mataragas et al, 2003; Ammor et al, 2006; Manzoor et al, 2016). …”

Effects of self‐carbon dioxide‐generation material for active packaging on pH, water‐holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

“…Kropf reported that CO 2 inhibits Gram‐negative aerobes such as Pseudomonas , which initiate microbial spoilage to a greater extent than other microbes. The main mechanisms of the antimicrobial effects of CO 2 are associated with the CO 2 property of creating an anaerobic environment that inhibits enzymatic decarboxylation and the fact that accumulation of CO 2 in the membrane lipid bilayer may cause a dysfunction in the membrane permeability of microorganisms . In contrast, vacuum packaging followed by refrigerated storage is the most effective method currently used for shelf life extension of raw meat .…”