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

Author:
Gao, Zhenhong, Daliri, Eric Banan-Mwine, Wang, Jun, Liu, Donghong, Chen, Shiguo, Ye, Xingqian, Ding, Tian
Source:
Journal of food protection 2019 v.82 no.3 pp. 441-453
ISSN:
0362-028X
Subject:
antimicrobial properties, fermentation, food pathogens, food safety, growth models, lactic acid bacteria, public health
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.
Agid:
6371163