Laboratory of Food Analysis, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral, National Council of Scientific and Technical Research (UNL/CONICET), Esperanza, Province of Santa Fe, Argentina.
Department of Public Health, Faculty of Veterinary Science, National University of the Littoral, Esperanza, Province of Santa Fe, Argentina.
Crit Rev Food Sci Nutr. 2023 Nov;63(33):12178-12206. doi: 10.1080/10408398.2022.2099807. Epub 2022 Jul 18.
The aim of this systematic review and meta-analysis was to determine which variables affect the viability of lactic acid bacteria (LAB) added to different types of refrigerated foods during the first 28 days. Scopus, ScienceDirect, PubMed and Cochrane Central Register of Reviews databases were searched from 1997 to April 2022. A total of 278 studies, which showed randomized and controlled experiments published in peer reviewed journals, were included. The viability of LAB in different moments during the storage process was synthesized as mean point estimate (MPE) via random-effects meta-analyses and the effect of multiple factors on the LAB´s viability was evaluated by multiple meta-regression. The meta-analysis showed that the decrease in LAB viability will be more abrupt the greater the initial dose. The physical structure of food may influence bacterial viability. Fruit was the type of product that most quickly lost viability. Co-culture of two or more species did not affect viability. Preservation methods had an unfavorable effect and prebiotics had a beneficial effect on bacterial viability. Viability was genus dependent. The data obtained in this study provide an overview of the factors to be taken into account for the design of new foods.
本系统评价和荟萃分析的目的是确定在最初 28 天内，将乳酸菌（LAB）添加到不同类型冷藏食品中时，哪些变量会影响其存活率。从 1997 年到 2022 年 4 月，我们在 Scopus、ScienceDirect、PubMed 和 Cochrane Central Register of Reviews 数据库中进行了搜索。共纳入了 278 项研究，这些研究均为在同行评议期刊上发表的随机对照试验。通过随机效应荟萃分析，将 LAB 在储存过程中不同时间点的存活率综合为平均点估计（MPE），并通过多项荟萃回归评估了多个因素对 LAB 存活率的影响。荟萃分析表明，初始剂量越大，LAB 存活率下降越迅速。食品的物理结构可能会影响细菌的存活率。水果是最快失去活力的产品类型。两种或多种物种的共培养不会影响活力。保鲜方法有不利影响，而益生元对细菌活力有有益影响。存活率取决于属。本研究获得的数据提供了一个概述，可用于设计新食品时考虑相关因素。
