Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments

Abstract

The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed.

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

“…We reported a reduction of volatile phenols in wine obtained with the inoculation of 3 S. cerevisiae strains compared with a single inoculation or in two yeast combinations. These results could be explained by the competition between B. bruxellensis and S. cerevisiae regarding nutrient availability and/or substrate limitation [21] or by the adsorption phenomena of the cell wall from S. cerevisiae yeasts [45]. In contrast, considering the results in the single strain trials, our finding seems to exclude the presence of a killer activity of the S. cerevisiae strains.…”

“…It might also be possible to speculate that reduction is correlated to an increase of yeast autolysis in wine. Autolyzed yeast can affect both the Brettanomyces cell population and volatile phenols' production, as reported in other studies [45]. In particular, the yeast cell wall affected the quantity of ethylphenols during winemaking, probably because of the adsorption of the phenolic compounds by the cell wall fragments [45,46].…”

“…Biocontrol strategies for the limitation of spoilage microorganisms, pathogens and microbial producers of compounds toxic for human health represent a keystone toward the goal of sustainable food systems [45,46]. B. bruxellensis is the main spoilage yeast in winemaking, detrimental for wine quality and mainly responsible for volatile phenols release, but also of biogenic amine bioproducts and responsible for considerable economic losses [20,47,48].…”

Influence of Skin Packaging on Raw Beef Quality: A Review

“…During the storage of MAP or vacuum-packaged meat, the internal pH is quite stable [44][45][46], while the surface pH can be influenced by the microflora, in particular when meat is packaged under anaerobic conditions [47,48]. Organic acid production by LAB determines the decrease of pH and it constitutes one of the main mechanisms of biopreservation in foods [49]. As already stated, packaged meats with absence of oxygen are subjected to a gradual acidification during storage, thanks to the lactic acid produced by the LAB representing the predominant microbial population.…”

Molecular identification of native lactic acid bacteria isolated from curd samples with probiotic potential

“…The application of fermentation in the preparation of food and beverage is most exuberant due to the involvement of cost-effective techniques and Lactic acid bacteria. Fermented foods reinforce the strong bioavailability and nutritional value compare to other foods, because of the association of fermentation technique which has greater impact on bio-processing, bio-preservation, pathogen biocontrol and advanced product quality [1,2,3]. At present, the gross economic values of fermented food products are rising to encounter the market demand, with more than 5000 different fermented foods being served to the mankind worldwide [4].…”