Recent approaches in food bio-preservation - a review

Abstract

Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central organism used for this purpose is lactic acid bacteria (LAB) and their metabolites. They are capable to exhibit antimicrobial properties and helpful in imparting unique flavour and texture to the food products. The major compounds produced by LAB are bacteriocin, organic acids and hydrogen peroxide. Bacteriocin is peptides or proteins with antimicrobial activity. On the basis of size, structure and post-translational modification, bacteriocin is divided into four different classes. Due to non-toxic, non-immunogenic, thermo-resistance characteristics and broad bactericidal activity, LAB bacteriocins are considered good bio-preservative agents. The most common LAB bactriocin is nisin which has wider applications in food industry and has been Food and Drug Administration (FDA) approved. Nisin and other bacteriocin are being used in vegetables products, dairy and meat industries. Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection as bio-preservative agent.

Salmon Gravlax Biopreservation With Lactic Acid Bacteria: A Polyphasic Approach to Assessing the Impact on Organoleptic Properties, Microbial Ecosystem and Volatilome Composition

“…As defined by Stiles (1996) biopreservation concerns the use of microorganisms or their metabolites to extend shelflife and enhance the safety of food commodities. Possessing antimicrobial properties and as natural dominant microbiota of many food products, LABs are now widely studied for the biopreservation of fruits, fermented and raw vegetables, dairy and bakery products, meat and seafood (Pilet and Leroi, 2011;Ghanbari et al, 2013;Zagorec and Christieans, 2013;Axel et al, 2017;Leyva Salas et al, 2017;Singh, 2018).…”

Bio-preservative potential of lactic acid bacteria metabolites against fungal pathogens

“…The incorporation of antimicrobial compounds such as bacteriocins, nisin, lactic acid, diacetyl etc is an interesting alternative for ensuring the control of pathogenic microorganisms in fresh and raw food products (Valdés et al, 2017). Several works supporting the biopreservation of foods by lactic acid bacterial metabolites have been reported (Singh, 2018). In a similar report by Matei et al (2016), lactic acid bacterial strains had highly effective antifungal activity against fungal growth and biofilm formation of spoilage fungus P. expansum.…”

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

“…However, it is important to add that some bacteria can be considered as protective, such as some lactic acid bacteria. As mentioned by Singh (2018), the presence of high LAB communities does not necessarily result in quality defect, and their intra-species variation to cause spoilage has already been recognized (Pothakos et al, 2015).…”