The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review

Abstract

Foodborne pathogens (FBP) represent an important threat to the consumers' health as they are able to cause different foodborne diseases. In order to eliminate the potential risk of those pathogens, lactic acid bacteria (LAB) have received a great attention in the food biotechnology sector since they play an essential function to prevent bacterial growth and reduce the biogenic amines (BAs) formation. The foodborne illnesses (diarrhea, vomiting, and abdominal pain, etc.) caused by those microbial pathogens is due to various reasons, one of them is related to the decarboxylation of available amino acids that lead to BAs production. The formation of BAs by pathogens in foods can cause the deterioration of their nutritional and sensory qualities. BAs formation can also have toxicological impacts and lead to different types of intoxications. The growth of FBP and their BAs production should be monitored and prevented to avoid such problems. LAB is capable of improving food safety by preventing foods spoilage and extending their shelf-life. LAB are utilized by the food industries to produce fermented products with their antibacterial effects as bio-preservative agents to extent their storage period and preserve their nutritive and gustative characteristics. Besides their contribution to the flavor for fermented foods, LAB secretes various antimicrobial substances including organic acids, hydrogen peroxide, and bacteriocins. Consequently, in this paper, the impact of LAB on the growth of FBP and their BAs formation in food has been reviewed extensively.

Probiotic Mixture of Lactobacillus plantarum Strains Improves Lipid Metabolism and Gut Microbiota Structure in High Fat Diet-Fed Mice

“…Obesity, a metabolic disease, is becoming more common and is prone to other metabolic complications (such as cardiovascular disease and type 2 diabetes) (Sonnenburg and Backhed, 2016;Dahiya et al, 2017), pharmacotherapy causes adverse effects (Srivastava and Apovian, 2018;Rosa-Gonçalves and Majerowicz, 2019), so it is imperative to seek natural and non-toxic antiobesity substances. Lactic acid bacteria have been used in fermented dairy products for more than 100 years (Aryana and Olson, 2017) and are generally regarded as safe (GRAS) (Özogul and Hamed, 2017). Moreover, to date, a large amount of evidence has shown that some lactic acid bacteria have an effective anti-obesity effect in animal research and clinical research (Dahiya et al, 2017).…”

Fermented, ultrasonicated, and dehydrated bovine colostrum: Changes in antimicrobial properties and immunoglobulin content

“…Bovine colostrum is a safe ingredient since there are no contraindications regarding high dose levels (Menchetti et al, 2016). Reducing the content of pathogenic bacteria is very important for public health because these microorganisms can cause diseases (Özogul and Hamed, 2018). For this reason, LAB are included in many technologies (as a technological or functional ingredient).…”

Simultaneous Bioconversion of Gelatinized Starchy Waste from the Rice Noodle Manufacturing Process to Lactic Acid and Maltose-Forming α-Amylase by Lactobacillus plantarum S21, Using a Low-Cost Medium

“…Lactic acid (2-hydroxypropanoic acid) is an important organic acid that is widely used in various industries, particularly food and feed, pharmaceutical, and chemical industries. Owing to the advantageous functions of lactic acid such as improving protein digestion, and inhibiting the growth of Gram-negative microflora in the gastrointestinal tract [1][2][3], lactic acid and calcium lactate are presently listed in the European Union (EU) Register of Feed Additives, as technological additives (functional group: preservatives) for use with feed for all animal species and categories without restriction, and are subject to re-evaluation [4]. Lactic acid can be commercially produced by either chemical synthesis or biotechnological fermentation; however, approximately 90% is produced by microbial fermentation [5].…”