Journal ArticleDOI
The potential of lactic acid bacteria for the production of safe and wholesome food
TLDR
The wholesomeness of LAB can be extended to fields outside human nutrition, as they may act as probiotics in animal production or as plant protectives in agriculture and thus contribute to healthy raw materials for food production.Abstract:
By tradition lactic acid bacteria (LAB) are involved in the production of fermented foods. These constitute one quarter of our diet and are characterized by a safe history, certain beneficial health effects, and an extended shelf life when compared with raw materials. The various fermenting substrates are habitats for specific LAB that differ in their metabolic potential. The health effects exerted by LAB are the following: 1. Production of lactic acid and minor amounts of acetic and formic acid. These cause: a drop in pH and thereby growth inhibition of food spoiling or poisoning bacteria; killing of certain pathogens; detoxification by degradation of noxious compounds of plant origin (usually in combination with plant-derived enzymatic activities). 2. Production of antimicrobial compounds (e.g. bacteriocins, H2O2, fatty acids). 3. Probiotic effects as live organisms in food. The wholesomeness of LAB can also be extended to fields outside human nutrition, as they may act as probiotics in animal production or as plant protectives in agriculture and thus contribute to healthy raw materials for food production. Modern concepts or perspectives of the application of LAB include the following: 1. Selection of the best adapted and safely performing LAB strains. 2. Selection of strains with probiotic effects. 3. Selection of strains with health-promoting effects (e.g. production of vitamins or essential amino acids, anti-tumour activity). 4. Selection of strains with food protective activities (inhibiting spoilage or food pathogens). These strains can be added to food or used as starters in food fermentations. They may be found as wild-type organisms or can be obtained by genetic engineering.(ABSTRACT TRUNCATED AT 250 WORDS)read more
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Journal ArticleDOI
Probiotic Spectra of Lactic Acid Bacteria (LAB)
TL;DR: The time has come to carefully explore the prophylactic and therapeutic applications of probiotic LAB in an effort to decrease the reliance on synthetic antimicrobials and control the emerging immunocompromised host population.
Journal ArticleDOI
Biopreservation by lactic acid bacteria.
TL;DR: This paper reviews the current status and potential for controlled biopreservation of foods and lactic acid bacteria.
Journal ArticleDOI
Food fermentations: Microorganisms with technological beneficial use
F Bourdichon,Serge Casaregola,Choreh Farrokh,Jens Christian Frisvad,Monica L. Gerds,Walter P. Hammes,James Harnett,Geert Huys,Svend Laulund,Arthur C. Ouwehand,Ian B. Powell,Jashbhai B. Prajapati,Yasuyuki Seto,Eelko Ter Schure,Aart Van Boven,Vanessa Vankerckhoven,Annabelle Zgoda,Sandra Tuijtelaars,Egon Bech Hansen +18 more
TL;DR: An updated inventory of microorganisms used in food fermentations covering a wide range of food matrices and the taxonomy is reviewed and updated in order to bring theTaxonomy in agreement with the current standing in nomenclature.
Journal ArticleDOI
Persistence of Colonization of Human Colonic Mucosa by a Probiotic Strain, Lactobacillus rhamnosus GG, after Oral Consumption
Minna Alander,Reetta Satokari,Riitta Korpela,Maija Saxelin,Terttu Vilpponen-Salmela,Tiina Mattila-Sandholm +5 more
TL;DR: It is shown that strain GG was able to attach in vivo to colonic mucosae and, although the attachment was temporary, to remain for more than a week after discontinuation of GG administration, demonstrating that the study of fecal samples alone is not sufficient in evaluating colonization by a probiotic strain.
Journal ArticleDOI
Safety of Probiotics That Contain Lactobacilli or Bifidobacteria
TL;DR: Vigilance regarding the detection of possible rare cases of infection due to probiotics should be maintained, and isolates should be sent to reference centers for molecular characterization and confirmation.
References
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Journal ArticleDOI
Probiotics in man and animals
TL;DR: In this paper, the authors used probiotic treatments to re-establish the natural condition which exists in the wild animal but which has been disrupted by modern trends in conditions used for rearing young animals, including human babies, and in modern approaches to nutrition and disease therapy.
Journal Article
Probiotics in man and animals
TL;DR: These are all areas where the gut flora can be altered for the worse and where, by the administration of probiotics, the natural balance of the gut microflora can be restored and the animal returned to its normal nutrition, growth and health status.
Journal ArticleDOI
Bacteriocins of lactic acid bacteria
TL;DR: The range of inhibitory activity by bacteriocins of lactic acid bacteria can be either narrow, inhibiting only those strains that are closely related to the producer organism, or wide, inhibited a diverse group of Gram-positive microorganisms as mentioned in this paper.
Journal Article
Antimicrobial substances from lactic acid bacteria for use as food preservatives
TL;DR: In this article, the authors discuss compounds produced by lactic acid bacteria and their use as food preservatives and discuss the use of these compounds as food preservation agents in the food industry.