[HTML][HTML] 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 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.
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.
Inhibitory effect of lactic acid bacteria on foodborne pathogens: a review.
GZH Gao ZhenHong, EBM Daliri, WJ Wang Jun… - 2019 - cabidigitallibrary.org
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.
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.