Lactic acid bacteria preservation

Modern methods of livestock production are intensive and the environmental conditions stress the animals. The use of antibiotics promotes growth and protects the animals from otherwise certain infection under these conditions. Antibiotic-like compounds formed in lactic acid fermentations prevent proliferation of spoilage and pathogenic microorganisms and increase the shelf life of the products. Nisin is a antimicrobial produced by a lactic acid bacterium and is used in some countries as a food preservative. Some lactic acid bacteria are capable of favorably influencing the fecal flora in man and animals. 

Nowadays a wide variety of food ingredients are already produced in an encapsulated form. These comprise artificial sweeteners (aspartame), flavouring agents such as oils or spices (with desirable flavour but possibly undesirable odour), natural colorants (e.g., p-carotene, turmeric), preservatives, acids (citric, lactic and ascorbic), bases, buffers, enzymes, lactic acid bacteria, and some antioxidants (Kirby, 1991 Gibbs et al, 1999 Chen et al, 2006b Ubbink and Kruger, 2006 Augustin and He-... 

Pilone, G. J. Preservation of Wine Yeast and Lactic Acid Bacteria, Am.J. Enol. 

In recent years several applications of the HC1 proteolysis have been published in the field of Se speciation, for example, as regards Se-enriched lactic acid bacteria [66], mullet and cockles [8], and algae [67], where the technique provided extraction efficiencies of greater than 90 percent and preserved the integrity of the selenoamino acids. The general usefulness of this method of Se speciation is, however, questionable. Sometimes the authors do not state clearly whether phenol - an essential compound for the prevention of oxidation of SeCys - was used or not. In practice, neither phenol nor the short-duration MW-assisted irradiation can prevent the alteration of selenoamino acids [68-71], At the moment, no final conclusion on the applicability of HC1 proteolysis can be drawn, as CRMs certified for SeCys are still unavailable. On the other hand, an Se extraction efficiency of 80-90 percent can be achieved with this method only if either proteins are at least partly separated from the other components of the matrix, for example, separate analysis of fish muscles is carried out [8], or a considerable portion of Se is originally contained in inorganic forms in the sample, as observed by B Hymer and Caruso [1] in the case of Se-enriched food supplements. 

Other inventions that assisted in the development of the butter industry included the Babcock test (1890), which accurately determines the percentage of fat in milk and cream the use of pasteurization to maintain milk and cream quality the use of pure cultures of lactic acid bacteria and refrigeration to help preserve cream quality. 

Stiles, M.E. and Hastings, J.W. 1991. Bacteriocin production by lactic acid bacteria Potential for use in meat preservation. Trends Food Sci. Technol. 2, 247-251. 

Schniirer, J. and Magnusson, J. 2005. Antifungal lactic acid bacteria as bio-preservatives. Trends in Food Science and Technology 16 70-78. 

Soomro, A.H., Masud, T., and Anwaar, K. 2002. Role of lactic acid bacteria (LAB) in food preservation and human health - A review. Pakistan Journal of Nutrition 1 20-24. 

Table 4.1 Some Commonly Known Lactic Acid Bacteria Important in Food Processing, Preservation, and Spoilage...

Table 4.3 Importance of the Various Lactic Acid Bacteria and Their Products in Food Production and Preservation...

Gelman, A., Drabkin, V., and Glatman, L. 2000. Evaluation of lactic acid bacteria, isolated from lightly preserved fish products, as starter cultures for new fish-based food products. Innovative Food Science and Emerging Technologies 1 219-226. 

Topisirovic, L., Kojic, M., Fira, D., Golic, N., Strahinic, I., and Lozo, J. 2006. Potential of lactic acid bacteria isolated from specific natural niches in food production and preservation. International Journal of Food Microbiology 112 230-235. 

Lactic acid bacteria and bifidobacteria are preferred as protective and probiotic cultures, and have been used since the beginning of history as starter cultures. They have a long history of being safely used and consumed. LAB are widely used for fermentation of milk, meat, and vegetable foods. In fermentation of dairy products, lactose is metabolized to lactic acid. Other metabolic products, hydrogen peroxide, diacetyl, and bacteriocins may also play inhibitory roles and contribute to improving the organoleptic attributes of these foods, as well as their preservation (Messens and De Vuyst, 2002). 

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