Lactic acid bacteria spoilage

Rouse S, Harnett D, Vaughan A and Van Sinderen D. 2008. Lactic acid bacteria with potential to eliminate fungal spoilage in foods. J Appl Microbiol 104(3) 915-923. 

Schillinger U and Holzapfel WH. 2006. Lactic acid bacteria. In De W. Blackburn C, editor. Food Spoilage Microorganisms. Cambridge Woodhead, pp. 541-578. 

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. 

The key feature which draws attention to these peptides in respect to food applications is their ability to inhibit undesirable organisms, either spoilage or pathogenic organisms. Although the peptides from eukaryotic sources appear far-removed from immediate application in foods, it is important to study their mechanism(s) of action in relation to those of lactic acid bacteria to better understand commonalities in structure-function Such commonalities may serve as a base from which to initiate molecular... 

Lactobacillus spp., Pediococcus spp. Fermenting and spoilage lactic acid bacteria Active hydroxycinnamate decarboxylase and vinylphenol reductase producing ethylphenols in synthetic media Cavin et al. (1993) Couto et al. (2006)... 

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

Ammor, S., Tauveron, G., Dufour, E., and Chevallier, I. 2006. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility 1-Screening and characterization of the antibacterial compounds. Food Control 17 454—461. 

Garcia-Canas, V., Macian, M. C., Chenoll, E., Aznar, R., Gonzalez, R., and Cifuentes, A., Detection and differentiation of several food-spoilage lactic acid bacteria by multiplex polymerase chain reaction, capillary gel electrophoresis, and laser-induced fluorescence, J. Agric. Food Chem., 52, 5583, 2004. 

Bacterial spoilage at various stages in the brewing process The spoilage caused by bacteria at the various stages of the brewing process are outlined in Table 21.2. The infection of sweet-wort by thermophilic lactic acid bacteria has already been mentioned. Because these bacteria are sensitive to isohumulones, they do not survive in hopped wort. 

Bela, J. M., Zaiton, H., Sadon, S. K. (2011). Biopreservation of food by lactic acid bacteria against spoilage fungi. Annals Food Science and Technology, 12, 45-57. 

Gerez, C. L., Torino, M. I., Rollan, G., Font de Valdez, G. (2009). Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties. Food Control, 20, 144-148. 

Dominant microbiota Baker s yeast dominant, 10 -10 cfu/g lactic acid bacteria Lactobacilli and sourdough yeasts Lactobacilli, sometimes aerobic spoilage yeasts ... 

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