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

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 curren...

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Bibliographic Details
Published in:	Journal of food protection Vol. 82; no. 3; p. 441
Main Authors:	Gao, Zhenhong, Daliri, Eric Banan-Mwine, Wang, Jun, Liu, Donghong, Chen, Shiguo, Ye, Xingqian, Ding, Tian
Format:	Journal Article
Language:	English
Published:	United States 01-03-2019
Subjects:	Antibiosis Fermentation Food Contamination - prevention & control Food Microbiology Food Safety Lactobacillales - physiology Antimicrobial action Foodborne pathogens Lactic acid bacteria Preservation Preservative Competitive growth models
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Summary:	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.
ISSN:	1944-9097
DOI:	10.4315/0362-028X.JFP-18-303