Carnobacterium as a bioprotective and potential probiotic culture to improve food quality, food safety, and human health – a scoping review

Bioactive Antimicrobial Peptides from Food Proteins: Perspectives and Challenges for Controlling Foodborne Pathogens

“…As many of these compounds exert bioprotective effect against pathogens and deteriorating agents, the significance of LAB in the food industry goes far beyond the production of fermented foods [ 116 , 117 ]. Additionally, these bacteria can adhere to and colonize the digestive system of mammals, exerting probiotic activity [ 16 , 118 ].…”

“…Either way, it is known that gut microbiome modulation is also an effective approach to mitigating gastrointestinal infections [ 13 , 14 , 15 ]. The relative abundances of probiotic and commensal bacteria, as well as their diversity, are strongly related to bioprotection against pathogenic bacteria [ 16 ].…”

Carnobacterium maltaromaticum as bioprotective culture against spoilage bacteria in ground meat and cooked ham

“…This genus shows great potential as bioprotective culture, including the production of metabolites such as organic acids and bacteriocins (Zhang, Gänzle, & Yang, 2019); inhibition of food pathogens to increase food safety, e.g., proven against Listeria monocytogenes (Brillet, Pilet, Prevost, Cardinal, & Leroi, 2005;Koné et al, 2018;Nilsson et al, 2005), and insignificant impact of most strains on sensorial characteristics of food (Casaburi et al, 2011;Laursen et al, 2005;Spanu et al, 2018). However, research regarding the biopreservative use of C. maltaromaticum in meat and meat products is presently limited (Evangelista et al, 2022). In a previous study, the antilisterial effect of different strains of C. maltaromaticum was demonstrated in sliced cooked ham (Danielski et al, 2020).…”

Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms

“…Species from the Carobacterium genus are also frequently detected in raw seafood [ 38 ]. They can be described as ‘‘stress resilient’’ as they are fast growers, tolerant to high salt concentrations, oxygen, freezing, thawing, and high pressure [ 39 , 40 ], usually dominating in modified-atmosphere- [ 12 , 41 , 42 ], and vacuum packed products [ 43 ]. These characteristics have made Carnobacterium subject to extensive research on their application in different food products.…”