Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products

Abstract

Chicken and seafood are highly perishable owing to the higher moisture and unsaturated fatty acids content which make them more prone to oxidation and microbial growth. In order to preserve the nutritional quality and extend the shelf-life of such products, consumers now prefer chemical-free alternatives, such as lactic acid bacteria (LAB) and essential oils (EOs), which exert a bio-preservative effect as antimicrobial and antioxidant compounds. This review will provide in-depth information about the properties and main mechanisms of oxidation and microbial spoilage in chicken and seafood. Furthermore, the basic chemistry and mode of action of LAB and EOs will be discussed to shed light on their successful application in chicken and seafood products. Metabolites of LAB and EOs, either alone or in combination, inhibit or retard lipid oxidation and microbial growth by virtue of their principal constituents and bioactive compounds including phenolic compounds and organic acids (lactic acid, propionic acid, and acetic acid) and others. Therefore, the application of LAB and EOs is widely recognized to extend the shelf-life of chicken and seafood products naturally without altering their functional and physicochemical properties. However, the incorporation of any of these agents requires the optimization steps necessary to avoid undesirable sensory changes. In addition, toxicity risks associated with EOs also demand the regularization of an optimum dose for their inclusion in the products.

Production and characterization of plantaricin Y11 from <i>Lactiplantibacillus Plantarum</i> strain y11 (MW642245.1) isolated from Nigerian food samples and their applications in preserving milk

“…The present study sheds light on the inhibitory potential of the isolated Lactic Acid Bacteria (LAB) against specific foodborne pathogens, accentuating their capacity to bolster food preservation and safety (Mokoena et al, 2021;Sharma et al, 2022;Zapaśnik et al, 2022). Figure 1 shows that the antagonistic effects of LAB strains are evident, with L. plantarum strain Y11.…”

Shelf‐life extension of Pacific white shrimp (Litopenaeus vannamei) using sodium alginate/chitosan incorporated with cell‐free supernatant of Streptococcus thermophilus FUA 329 during cold storage

“…The study suggests that protein degradation and alkaline compound accumulation caused by the autolysis of endogenous and microbial enzymes increased the shrimp pH (Cruz et al., 2021). Compared with the control group, the upward trend of pH was relatively suppressed in the other three experimental groups, which may be ascribed to the antioxidant and antibacterial activities of chitosan (Joseph et al., 2021) and LAB (Sharma et al., 2022). These activities can reduce microbial growth, isolate oxygen, and inhibit protein hydrolysis.…”

“…This indicates that the combination of the fermentation supernatant of S. thermophilus FUA 329 and the chitosan–alginate coating effectively inhibited bacterial growth and reproduction. This finding is attributable to the synergistic antimicrobial activity of chitosan (Joseph et al., 2021) and LAB (Sharma et al., 2022), as well as the combined preservative effect of chitosan and sodium alginate. Chitosan has a positive charge that affects bacterial cell membrane permeability and thus exhibits antimicrobial activity (Priyadarshi & Rhim, 2020; Rashki et al., 2021).…”

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

“…Due to the biological activity of LAB and their enzymatic systems, a number of biochemical processes occur during fermentation, modifying the raw materials and leading to the production of foods with pleasant tastes, specific aromas and textures [ 14 , 15 , 16 , 17 , 18 , 19 ]. The use of lactic acid starter cultures enables the production of a wide range of products of animal and plant origin.…”