Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review

Author:

GAO ZHENHONG12,DALIRI ERIC BANAN-MWINE3,WANG JUN4,LIU DONGHONG1,CHEN SHIGUO1,YE XINGQIAN1,DING TIAN12

Affiliation:

1. Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, People's Republic of China

2. Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, and Key Laboratory of Industrial Microbiology, Tianjin University of Science and Technology, Tianjin 300457, People's Republic of China

3. Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 200-701, South Korea

4. College of Food Science and Engineering, Qingdao Agricultural University, Chengyang, Qingdao 266109, People's Republic of China (ORCID:http://orcid.org/0000-0001-7676-0493)

Abstract

ABSTRACT Foodborne pathogens are serious challenges to food safety and public health worldwide. Fermentation is one of many methods that may be used to inactivate and control foodborne pathogens. Many studies have reported that lactic acid bacteria (LAB) can have significant antimicrobial effects. The current review mainly focuses on the antimicrobial activity of LAB, the mechanisms of this activity, competitive growth models, and application of LAB for inhibition of foodborne pathogens.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

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