Lactobacillus in Food Animal Production—A Forerunner for Clean Label Prospects in Animal-Derived Products

Abstract

Lactobacillus, the largest genus within the lactic acid bacteria group, has served diverse roles in improving the quality of foods for centuries. The heterogeneity within this genus has resulted in the industry's continued use of their well-known functions and exploration of novel applications. Moreover, the perceived health benefits in many applications have also made them fond favorites of consumers and researchers alike. Their familiarity lends to their utility in the growing “clean label” movement, of which consumers prefer fewer additions to the food label and opt for recognizable and naturally-derived substances. Our review primarily focuses on the historical use of lactobacilli for their antimicrobial functionality in improving preharvest safety, a critical step to validate their role as biocontrol agents and antibiotic alternatives in food animal production. We also explore their potential as candidates catering to the consumer-driven demand for more authentic, transparent, and socially responsible labeling of animal products.

Combination of autochthonous Lactobacillus strains and trans-Cinnamaldehyde in water reduces Salmonella Heidelberg in turkey poults

“…Although the two strains resulted in the desired outcome, investigations into their separate applications may be warranted to determine the necessity of their combination. Notably, the efficacy of L. salivarius against bacterial pathogens has been explored to a greater extent than that of L. ingluviei ( Stern et al, 2006 ; Corr et al, 2007 ; Riboulet-Bisson et al, 2012 ; Dewi and Kollanoor Johny, 2022 ). However, the association of L. ingluviei with weight gain in chicks and ducks suggests it could also be advantageous in turkey production ( Angelakis and Raoult, 2010 ).…”

Effect of pimenta essential oil against Salmonella Agona and Salmonella Saintpaul in ground turkey meat and nonprocessed turkey breast meat

“…Essential oils have been studied extensively for their manifold uses in the meat industry for the past few years due to their many benefits, including clean-label prospects ( Dewi and Kollanoor Johny, 2022 ). The application of essential oil in meat industry has been explored at different stages of meat processing and packaging because of their multiple benefits including its use in food preservation and safety.…”

Uropygial gland microbiota differ between free-living and captive songbirds

“…This raises the intriguing, albeit speculative, possibility that this genus was elevated in captive birds as a result of the dietary methylmercury treatment we applied to a subset of these birds, and then spread throughout the captive population through cross-contamination among cages within the holding facility. On a similar note, Lactococcus are lactic acid fermenting bacteria often found in dairy and other food products 67 and may have been introduced through the agar-based diet, which contained the milk product casein.…”