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      Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

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      Author(s): 1 , 2 , 2 , , 3
      Publication date (Electronic):
      Journal: BioMed Research International
      Publisher: Hindawi

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          Abstract

          Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems ( α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

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          The complex microbiota of raw milk.

          Lisa Quigley, Órla O’Sullivan, Ann-Catherine J. Stanton … (2013)
          Here, we review what is known about the microorganisms present in raw milk, including milk from cows, sheep, goats and humans. Milk, due to its high nutritional content, can support a rich microbiota. These microorganisms enter milk from a variety of sources and, once in milk, can play a number of roles, such as facilitating dairy fermentations (e.g. Lactococcus, Lactobacillus, Streptococcus, Propionibacterium and fungal populations), causing spoilage (e.g. Pseudomonas, Clostridium, Bacillus and other spore-forming or thermoduric microorganisms), promoting health (e.g. lactobacilli and bifidobacteria) or causing disease (e.g. Listeria, Salmonella, Escherichia coli, Campylobacter and mycotoxin-producing fungi). There is also concern that the presence of antibiotic residues in milk leads to the development of resistance, particularly among pathogenic bacteria. Here, we comprehensively review these topics, while comparing the approaches, both culture-dependent and culture-independent, which can be taken to investigate the microbial composition of milk.
          Article 0 comments Cited 221 times – based on 0 reviews     Review now
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            Probiotics and prebiotics associated with aquaculture: A review.

            Najeeb Akhter, Bin Wu, Aamir Mahmood Memon … (2015)
            There is a rapidly growing literature, indicating success of probiotics and prebiotics in immunomodulation, namely the stimulation of innate, cellular and humoral immune response. Probiotics are considered to be living microorganisms administered orally and lead to health benefits. These Probiotics are microorganisms in sufficient amount to alter the microflora (by implantation or colonization) in specific host's compartment exerting beneficial health effects at this host. Nevertheless, Prebiotics are indigestible fiber which enhances beneficial commensally gut bacteria resulting in improved health of the host. The beneficial effects of prebiotics are due to by-products derived from the fermentation of intestinal commensal bacteria. Among the many health benefits attributed to probiotics and prebiotics, the modulation of the immune system is one of the most anticipated benefits and their ability to stimulate systemic and local immunity, deserves attention. They directly enhance the innate immune response, including the activation of phagocytosis, activation of neutrophils, activation of the alternative complement system, an increase in lysozyme activity, and so on. Prebiotics acting as immunosaccharides directly impact on the innate immune system of fish and shellfish. Therefore, both probiotics and prebiotics influence the immunomodulatory activity boosting up the health benefits in aquatic animals.
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              • Record: found
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              Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics

              Manas Ranjan Swain, Marimuthu Anandharaj, Ramesh Chandra Ray … (2014)
              As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities. Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. These conditions are more critical in tropical and subtropical countries which favour the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity. Fermented fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L. fermentum, Leuconostoc fallax, and L. mesenteroides. As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits. This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.
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                Author and article information

                Contributors
                Ramesh C. Ray:
                ORCID: http://orcid.org/0000-0003-3721-8241
                Journal
                Journal ID (nlm-ta): Biomed Res Int
                Journal ID (iso-abbrev): Biomed Res Int
                Journal ID (publisher-id): BMRI
                Title: BioMed Research International
                Publisher: Hindawi
                ISSN (Print): 2314-6133
                ISSN (Electronic): 2314-6141
                Publication date Collection: 2018
                Publication date (Electronic): 28 May 2018
                Volume: 2018
                Electronic Location Identifier: 9361614
                Affiliations
                1Department of Fisheries and Animal Resources Development, Government of Odisha, Bhubaneswar, India
                2Centre for Food Biology Studies, 1071/17 Jagamohan Nagar, Khandagiri PO, Bhubaneswar 751 030, Odisha, India
                3Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Heinzelova 55, 10000 Zagreb, Croatia
                Author notes

                Academic Editor: Stanley Brul

                Author information
                http://orcid.org/0000-0003-3721-8241
                http://orcid.org/0000-0001-7413-8115
                Article
                DOI: 10.1155/2018/9361614
                PMC ID: 5994577
                PubMed ID: 29998137
                SO-VID: ac6cc878-6e0a-4575-9abd-840de31fc426
                Copyright © Copyright © 2018 Sudhanshu S. Behera et al.
                License:

                This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 9 January 2018
                Date revision received : 31 March 2018
                Date accepted : 3 April 2018
                Categories
                Subject: Review Article

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