The role of protective and probiotic cultures in food and feed and their impact in food safety

Antimicrobial activity of Lactobacillus against microbial flora of cervicovaginal infections

“…In recent years, the use of probiotics has received greater attention as an alternative, inexpensive and natural remedy to restore and maintain health [26] . Two strains, Lactobacilli GG and Lactobacilli GR-1 appear to be effective in colonizing and protecting the intestine and urogenital tract respectively against microbial infection [27] .…”

2,4-Di-tert-butyl phenol as the antifungal, antioxidant bioactive purified from a newly isolated Lactococcus sp.

“…LAB have received the GRAS (generally recognized as safe) and the QPS (qualified presumption of safety) status and represent the microbial group most commonly used as protective cultures (Gaggia et al, 2011). It is estimated that over 3400 tonnes of pure LAB cells is consumed every year in Europe alone (Franz et al, 2010).…”

Biocontrol of Listeria monocytogenes by lactic acid bacteria isolated from brewer's grains used as feedstuff in Argentina

“…Recently, the concept of biopreservation has emerged. It refers to the use of non-pathogenic microorganisms and/or their metabolites to extend the life of food and improve its microbiological quality (Gaggia et al, 2011;García et al, 2010). The antagonistic properties of lactic acid bacteria (LAB) and the security provided by these microorganisms in fermented foods makes them attractive for use as biopreservatives.…”