Editorial for Special Issue “Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables”

Abstract

Amongst the microbial diversity in the food chain, lactic acid bacteria (LAB) are in the front row for their positive roles [...]

The Effect of Lactiplantibacillus plantarum BX62 Alone or in Combination with Chitosan on the Qualitative Characteristics of Fresh-Cut Apples during Cold Storage

“…Lactic acid bacteria (LAB) have long been consumed in dairy products, and many are classified as "generally recognized as safe" (GRAS) microorganisms because they are nonpathogenic, suitable for technological and industrial processes, and have the ability to produce antimicrobial substances [14]. They are considered to be one of the most important groups of bacteria for their positive roles in the food industry, contributing to ensuring the quality of fruits, vegetables, and other food products through antibacterial or fermentation activity [15]. They can secrete lactic acid, hydrogen peroxide, and peptides to inhibit or block the adhesion of epithelial cells and the contamination of intestinal pathogens.…”

Screening of Lactic Acid Bacteria with Inhibitory Activity against ETEC K88 as Feed Additive and the Effects on Sows and Piglets

“…L. reuteri P7, L. amylovorus P8, L. johnsonii P15 and L. reuteri P16 in this study all showed extremely strong inhibition against Escherichia coli ATCC 11775 T with an inhibition zone diameter of more than 18.00 mm, and moderate ability against Staphylococcus aureus ATCC 6538 T (>14.00 mm), Bacillus subtilis ATCC 19217 T , Micrococcus luteus ATCC 4698 T , and Salmonella enterica ATCC 43971 T ; among these, P15 had an inhibition zone diameter of at least 18.00 mm against all pathogenic strains. The increase in antibiotic-resistant microorganisms and the future inefficiency of current therapies highlight the need to find alternative strategies [43]; on the other hand, the interest in food biopreservation has increased considerably due to the adverse effects of chemical preservatives on health [44]. Therefore, bacteria with antimicrobial activity, such as strains the obtained in this research, can potentially be used in medicine and food.…”