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Review

Antifungal Preservation of Food by Lactic Acid Bacteria

1
Department of Food Science and Technology, Urmia University, Urmia 49171, Iran
2
Nobonyad Nasr Food Industry Specialists Company, Tehran 11369, Iran
3
Department of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, 00014 Helsinki, Finland
4
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189, Iran
*
Authors to whom correspondence should be addressed.
Academic Editors: Carlo Giuseppe Rizzello and Palmira De Bellis
Foods 2022, 11(3), 395; https://doi.org/10.3390/foods11030395
Received: 30 December 2021 / Revised: 21 January 2022 / Accepted: 24 January 2022 / Published: 29 January 2022
Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st century. Nowadays, consumers increasingly demand healthier and more natural food with minimal use of chemical preservatives, whose negative effects on human health are well known. Biopreservation is among the safest and most reliable methods for inhibiting fungi in food. Lactic acid bacteria (LAB) are of great interest as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and probiotic properties. LAB produce bioactive compounds such as reuterin, cyclic peptides, fatty acids, etc., with antifungal properties. This review highlights the great potential of LAB as biopreservatives by summarizing various reported antifungal activities/metabolites of LAB against fungal growth into foods. In the end, it provides profound insight into the possibilities and different factors to be considered in the application of LAB in different foods as well as enhancing their efficiency in biodetoxification and biopreservative activities. View Full-Text
Keywords: synthetic preservatives; preservation enhancement; metabolites; supplementation with LAB synthetic preservatives; preservation enhancement; metabolites; supplementation with LAB
MDPI and ACS Style

Nasrollahzadeh, A.; Mokhtari, S.; Khomeiri, M.; Saris, P.E.J. Antifungal Preservation of Food by Lactic Acid Bacteria. Foods 2022, 11, 395. https://doi.org/10.3390/foods11030395

AMA Style

Nasrollahzadeh A, Mokhtari S, Khomeiri M, Saris PEJ. Antifungal Preservation of Food by Lactic Acid Bacteria. Foods. 2022; 11(3):395. https://doi.org/10.3390/foods11030395

Chicago/Turabian Style

Nasrollahzadeh, Ahmad, Samira Mokhtari, Morteza Khomeiri, and Per E.J. Saris. 2022. "Antifungal Preservation of Food by Lactic Acid Bacteria" Foods 11, no. 3: 395. https://doi.org/10.3390/foods11030395

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