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

Journal of Food Protection
Zhenhong GaoTian Ding

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.

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Citations

Mar 28, 2020·Probiotics and Antimicrobial Proteins·Togzhan BoranbayevaSerkan Özkaya
Dec 4, 2020·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Petra ŠipošováAlžbeta Medveďová
Jan 20, 2021·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Lina Casale Aragon-AlegroUelinton Manoel Pinto
Mar 25, 2021·Microbial Cell Factories·Soyon MannSeockmo Ku
Aug 8, 2021·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Layena Lindsy Souza Martins RibeiroVirgínia Farias Alves

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