BIOPRESERVATION OF FOOD BY LACTIC ACID BACTERIA AGAINST SPOILAGE FUNGI
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 1
Abstract
Food industry use chemical preservatives such as propionic, sorbic and benzoic acid to extend the shelf life of food. Interest in natural bio-preservation from lactic acid bacteria has been on the increase as an alternative to be used instead of these chemicals. The use of lactic acid bacteria has become extensively recognized as a natural source of preservatives that improve the quality sensory of processed food and to promote health of the consumers. LAB produce a variety of low molecular weight compounds including acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and other metabolites. Many of these metabolites have a broad spectrum against bacteria, fungi and yeasts. Recently, antifungal activity of lactic acid bacteria is introduced to replace the chemical preservatives or to reduce the use of them. The spoilage fungi, food borne bacteria and yeast cause serious problems in stored food; they have bad impact on the economy of the world. Most of these fungi produce mycotoxins such as aflatoxins, trichothecenes, fumonisin, ochratoxin A and patulin. These mycotoxins can affect the health of human. The development of suitable technology to produce and identify the antifungal compounds is required for industrial production. Production of antifungal compounds should be based on the ability to stand high temperature, stress during processing and storage of products. This review summarizes the antifungal activity and the potential applications with the new technologies for selection and identification of LAB isolates.
Authors and Affiliations
Belal Muhialdin, Zaiton Hassan, Sajaa Sadon
Keywords
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