Souza Luana Virgínia, Martins Evandro, Moreira Isabella Maria Fernandes Botelho, de Carvalho Antônio Fernandes
Inovaleite-Department of Food Technology, Federal University of Viçosa (Universidade Federal de Viçosa) (UFV), Avenida Peter Henry Rolfs, s/n-Campus Universitário, Viçosa, MG 36570-900, Brazil.
Int J Microbiol. 2022 Dec 14;2022:6264170. doi: 10.1155/2022/6264170. eCollection 2022.
Consumers worldwide are increasingly demanding food with fewer ingredients, preferably without chemical additives. The trend called "Clean Label" has stimulated the development and commercialization of new types of bioprotective bacterial cultures. These bacteria are not considered new, and several cultures have been available on the market. Additionally, new bioprotective bacteria are being identified to service the clean label trend, extend the shelf life, and, mainly, improve the food safety of food. In this context, the lactic acid bacteria (LAB) have been extensively prospected as a bioprotective culture, as they have a long history in food production and their antimicrobial activity against spoilage and pathogenic microorganisms is well established. However, to make LAB cultures available in the market is not that easy, the strains should be characterized phenotypically and genotypically, and studies of safety and technological application are necessary to validate their bioprotection performance. Thus, this review presents information on the bioprotection mechanisms developed by LAB in foods and describes the main strategies used to identify and characterize bioprotective LAB with potential application in the food industry.
全球消费者对成分更少、最好不含化学添加剂的食品需求日益增加。这种被称为“清洁标签”的趋势推动了新型生物保护细菌培养物的开发和商业化。这些细菌并不被视为新菌种，市场上已有几种培养物。此外，新的生物保护细菌也在不断被发现，以顺应清洁标签趋势、延长保质期，主要是提高食品的食品安全。在这种背景下，乳酸菌作为一种生物保护培养物已被广泛研究，因为它们在食品生产中历史悠久，且对腐败和致病微生物的抗菌活性已得到充分证实。然而，要将乳酸菌培养物推向市场并非易事，菌株应进行表型和基因型特征分析，并且需要进行安全性和技术应用研究以验证其生物保护性能。因此，本综述介绍了乳酸菌在食品中发挥生物保护作用的机制，并描述了用于鉴定和表征具有在食品工业中潜在应用价值的生物保护乳酸菌的主要策略。
