Lactic Acid Bacteria-based Food Preservation Solution

Lactic acid bacteria, as probiotics, have been found to maintain nutritional status and inhibit the growth of spoilage and pathogenic microorganisms based on their competitive metabolic capacity in their application as starter cultures of fermented products. Aprofood deeply explores the relationship between antagonistic bacteria and food spoilage microorganisms, and is committed to providing global customers with comprehensive lactic acid bacteria-based food preservation solutions.

Overview of Lactic Acid Bacteria

The application of antagonistic microorganisms and their metabolites in preserving food has been termed bio-preservation. A prominent antagonistic microorganism that has found wide application in food systems are the Lactic Acid Bacteria (LAB). LAB have been classified as GRAS by the United States Food and Drug Administration, and Qualified Presumption of Safety (QPS) by the European Food Safety Authority (EFSA). In this regard, they are useful as protective cultures and compete favorably against spoilage and pathogenic microorganisms, for nutrients and metabolite compounds production that have antimicrobial properties.

Lactic Acid Bacteria in Food Preservation

The promising potential of LAB as a protective culture in hindering the activity of pathogenic and spoilage bacteria in food systems have been studied. In a study a complete inhibition of yeast contamination was observed when Lacto-bacillus harbinensis K. V9.3.1Np was incorporated using a biopreservative used for yoghurt. The use of Lactobacillus plantarum isolate at room temperature can effectively control the growth of Penicillium in cottage cheese. In addition, the use of Lactobacillus sakei C2 and its bacteriocin sakacin C2 also caused a decrease in L. monocytogenes CMCC 54002 population to an infinitesimal level (<10 CFU/g) when stored in a vacuum-packed sliced cooked ham at 4 ◦C for 30 days.

Our Solutions

In-depth exploration of the various modes of action of bio-preservation, and research on the relationship between antagonistic bacteria and food spoilage microorganisms, Aprofood is committed to providing global customers with comprehensive solutions for food preservation based on lactic acid bacteria.

• Formula Customization
  Based on the customer's product type (aquatic products, fruits and vegetables, dairy products, meat products, etc.), the range of spoilage bacteria is determined, and the best lactic acid bacteria are selected for formula customization. The application forms include: direct addition, surface spraying, functional packaging, etc.
• Comprehensive Evaluation
  Antibacterial testing and evaluation of spoilage potential of lactic acid bacteria, resistance to other antibacterial agents, and cross-inhibition potential are involved in our solutions. And includes further evaluation to demonstrate the safety of our scheme.

Our food preservation solutions based on lactic acid bacteria will help to inhibit the growth of spoilage microorganisms, extend the shelf life of food, and maintain the quality of food hygiene by minimizing the impact on nutritional value, and reduce the use of chemical preservatives on the other hand.

Applications

Aquatic Products

Fruits and Vegetables

Flour Products

Fermented Foods

Aprofood is committed to providing extensive support to global customers in food preservation related research. Our professionals can provide you with comprehensive food preservation solutions based on lactic acid bacteria. Please contact us for more possibilities of your project!

References

1. Mokoena, M. P., Omatola, C. A., & Olaniran, A. O. (2021). Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens. Molecules (Basel, Switzerland), 26(22), 7055.
2. Rathod, N. B., Nirmal, N. P., Pagarkar, A., Özogul, F., & Rocha, J. M. (2022). Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge. Microorganisms, 10(4), 773.