Bio-controlling capability of probiotic strain Lactobacillus rhamnosus against some common foodborne pathogens in yoghurt

Invited review: Probiotic yogurt quality criteria, regulatory framework, clinical evidence, and analytical aspects

“…Probiotic strains need to be evaluated as stipulated in Table 3. Consumers' liking for probiotic functional foods lies more in the claimed health benefits than in the nutritional claims, and the former is linked to viability of the probiotic strains (Verbeke et al, 2009;Marsh et al, 2014). Selection criteria for probiotic strains include safety, as well as technological, sensory, and functional properties of the strains (Innocente et al, 2016;Kamal et al, 2018).…”

“…In terms of functional properties, species such as Lactobacillus acidophilus that are included in dairy products may contribute to a reduction in serum cholesterol, relief from lactose intolerance, and reduction of chances of developing colon cancer (Zhang et al, 2019). Antimicrobial metabolites (acids and bacteriocins) may contribute to biopreservation (inhibition of pathogens) and confer health benefits (Abd El-Gawad et al, 2014;Marsh et al, 2014;Kamal et al, 2018).…”

“…5 (Kamal et al, 2018). Arguably, L. rhamnosus LGG is the most thoroughly studied probiotic strain (Segers and Lebeer, 2014;Hill et al, 2017;Kamal et al, 2018).…”

“…Fermentation is a food preservation process as old as mankind and is aimed at extending the shelf life and improving the sensory and nutritional quality of foods and beverages (Marsh et al, 2014;Kamal et al, 2018). Fermentation is a metabolic process that enables the deriving of energy from an organic substrate without involving an exogenous oxidizing agent (Ray and Joshi, 2015).…”

“…Fermentation is a metabolic process that enables the deriving of energy from an organic substrate without involving an exogenous oxidizing agent (Ray and Joshi, 2015). Lactic acid fermentation leads to a food matrix of reduced pH, creating harsh conditions for foodborne pathogens in yogurt and other fermented products (Cutrim et al, 2016;Kamal et al, 2018). Worldwide, fermented foods are linked to potential beneficial effects in the consumer (Marsh et al, 2014).…”