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Pregled bibliografske jedinice broj: 1208038

Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps

Fidan, Hafize; Esatbeyoglu, Tuba; Simat, Vida; Trif, Monica; Tabanelli, Giulia; Kostka, Tina; Montanari, Chiara; Ibrahim, Salam A.; Özogul, Fatih
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps // Food Bioscience, 47 (2022), 101741, 18 doi:10.1016/j.fbio.2022.101741 (međunarodna recenzija, članak, znanstveni)

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Naslov
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps

Autori
Fidan, Hafize ; Esatbeyoglu, Tuba ; Simat, Vida ; Trif, Monica ; Tabanelli, Giulia ; Kostka, Tina ; Montanari, Chiara ; Ibrahim, Salam A. ; Özogul, Fatih

Izvornik
Food Bioscience (2212-4292) 47 (2022); 101741, 18

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Lactic acid bacteria ; Starter culture ; Fermented products ; Food-borne pathogens ; Microbial interaction

Sažetak
Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices. There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities. Disease may be prevented, or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host’s microbiome and diet and varies in both effectiveness and side effects from individual to individual. Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering. The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes. Therefore, the preservative effects of LAB and their metabolites, as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated. In addition, the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed. Moreover, the review provided an overview of the risks and benefits of using LAB in the food industry.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
EK-H2020-2019-SECTION2-4 - Bio-protective cultures and bioactive extracts as sustainable combined strategies to improve the shelf-life of perishable Mediterranean food (BioProMedFood) (Šimat, Vida, EK ) ( CroRIS)

Profili:

Avatar Url Vida Šimat (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada doi

Citiraj ovu publikaciju:

Fidan, Hafize; Esatbeyoglu, Tuba; Simat, Vida; Trif, Monica; Tabanelli, Giulia; Kostka, Tina; Montanari, Chiara; Ibrahim, Salam A.; Özogul, Fatih
Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps // Food Bioscience, 47 (2022), 101741, 18 doi:10.1016/j.fbio.2022.101741 (međunarodna recenzija, članak, znanstveni)
Fidan, H., Esatbeyoglu, T., Simat, V., Trif, M., Tabanelli, G., Kostka, T., Montanari, C., Ibrahim, S. & Özogul, F. (2022) Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps. Food Bioscience, 47, 101741, 18 doi:10.1016/j.fbio.2022.101741.
@article{article, author = {Fidan, Hafize and Esatbeyoglu, Tuba and Simat, Vida and Trif, Monica and Tabanelli, Giulia and Kostka, Tina and Montanari, Chiara and Ibrahim, Salam A. and \"{O}zogul, Fatih}, year = {2022}, pages = {18}, DOI = {10.1016/j.fbio.2022.101741}, chapter = {101741}, keywords = {Lactic acid bacteria, Starter culture, Fermented products, Food-borne pathogens, Microbial interaction}, journal = {Food Bioscience}, doi = {10.1016/j.fbio.2022.101741}, volume = {47}, issn = {2212-4292}, title = {Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps}, keyword = {Lactic acid bacteria, Starter culture, Fermented products, Food-borne pathogens, Microbial interaction}, chapternumber = {101741} }
@article{article, author = {Fidan, Hafize and Esatbeyoglu, Tuba and Simat, Vida and Trif, Monica and Tabanelli, Giulia and Kostka, Tina and Montanari, Chiara and Ibrahim, Salam A. and \"{O}zogul, Fatih}, year = {2022}, pages = {18}, DOI = {10.1016/j.fbio.2022.101741}, chapter = {101741}, keywords = {Lactic acid bacteria, Starter culture, Fermented products, Food-borne pathogens, Microbial interaction}, journal = {Food Bioscience}, doi = {10.1016/j.fbio.2022.101741}, volume = {47}, issn = {2212-4292}, title = {Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria: Facts and gaps}, keyword = {Lactic acid bacteria, Starter culture, Fermented products, Food-borne pathogens, Microbial interaction}, chapternumber = {101741} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus

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