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Inhibitory Effect of Lactic Acid Bacteria on Foodborne Pathogens: A Review
- Gao, Zhenhong, Daliri, Eric Banan-Mwine, Wang, Jun, Liu, Donghong, Chen, Shiguo, Ye, Xingqian, Ding, Tian
- Journal of food protection 2019 v.82 no.3 pp. 441-453
- antimicrobial properties, fermentation, food pathogens, food safety, growth models, lactic acid bacteria, public health
- 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.