Bacteriocin-Producing Lactic Acid Bacteria for Biopreservation: Example of Application in Raw and Processed Salmon

TODOROV, S.D.; LEBLANC, J.G.; FRANCO, B. D. G. M.; VAZ-VELHO

Lactobacillus:Classification, Uses and Health Implications

Nova Science Publishers

Lugar: Hauppauge, NY, USA ; Año: 2012; p. 65 - 92

The concept of bio-preservatives has gained significant interest in last decades based on the consumer?s requests for more natural and healthiest food. Lactic acid bacteria produces different antimicrobial compounds, including bacteriocins, lactic acid, hydrogen peroxide, benzoic acid, fatty acids, diacetyl and other low molecular weight compounds. Bacteriocins produced by lactic acid bacteria have been reported to be active against a wide range of pathogenic microorganisms commonly found in foods. This review will discuss the potential of various bacteriocin producing LAB and particularly this from genera Lactobacillus for its role in bio-preservation of fish products. These bacteriocins, produced by beneficial microorganisms, can prevent or at least inhibit the growth of pathogens such as Listeria monocytogenes, thus increasing the shelf-life without affecting the physical and sensorial qualities of the end-product. Different methods of application of these LAB strains or of the purified bacteriocins will also be described. Traditional methods for preservation of food products need to be re-evaluated in view on the potential application of bacteriocinogenic LAB.