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From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria

  • Chapter
Beneficial Microorganisms in Food and Nutraceuticals

Part of the book series: Microbiology Monographs ((MICROMONO,volume 27))

Abstract

Fermentation processes have been part of the human food preparation for centuries. Empirical knowledge of these processes has been transmitted from one generation to another and has survived over the years. However, with the establishment of the scientific basis of microbiology, all food fermentation processes have been re-evaluated from the new perspective—the physiological characteristics of lactic acid bacteria. The growth of lactic acid bacteria and production of different metabolites play an essential role not only on the sensorial characteristics of the fermented food products but also in terms of the safety concern. Several antimicrobial metabolites produced by lactic acid bacteria have been described in the literature. Some of them, known as bacteriocins, not only have been explored intensively over the last few decades by the food industry but also have been acknowledged as promising antibacterial compounds with pharmaceutical applications. In this chapter, we will review some of the traditional applications of lactic acid bacteria, showing the importance of antimicrobial metabolites with special focus on antimicrobial proteins (bacteriocins), and discuss some specific cases on its applications.

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Authors and Affiliations

  1. Department of Biochemical-Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, 05508-000, São Paulo, São Paulo State, Brazil

    Cristina Stewart Bogsan

  2. Veterinary Department, Universidade Federal de Viçosa, Campus UFV, 36570-900, Viçosa, Minas Gerais State, Brazil

    Luis Augusto Nero & Svetoslav Dimitrov Todorov

  3. Laboratory of Food Microbiology, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes, 580, Bloco 14, 05508-900, Sao Paulo, São Paulo State, Brazil

    Svetoslav Dimitrov Todorov

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  1. Cristina Stewart Bogsan
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  2. Luis Augusto Nero
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  3. Svetoslav Dimitrov Todorov
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Correspondence to Svetoslav Dimitrov Todorov .

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  1. Universiti Sains Malaysia, School of Industrial Technology, Penang, Malaysia

    Min-Tze Liong

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Bogsan, C.S., Nero, L.A., Todorov, S.D. (2015). From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria. In: Liong, MT. (eds) Beneficial Microorganisms in Food and Nutraceuticals. Microbiology Monographs, vol 27. Springer, Cham. https://doi.org/10.1007/978-3-319-23177-8_1

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