How to Cite
Fernández Villa, K. J., Chanci Echeverri, I. C., Wilches López, L., y Cardona Arias, J. A. (2014). Characterization of metabolites of lactic acid bacteria and inhibitory effect of bacteriocins on pathogenic microorganisms in foods: A systematic literature review, 2008-2012. Biosalud, 13(1), 45–61. Retrieved from https://revistasojs.ucaldas.edu.co/index.php/biosalud/article/view/4687

Authors

Kelly Johana Fernández Villa
Universidad de Antioquia, Medellín
jaiberthcardona@gmail.com
Isabel Cristina Chanci Echeverri
Universidad de Antioquia, Medellín
jaiberthcardona@gmail.com
Lisett Wilches López
Universidad de Antioquia, Medellín
jaiberthcardona@gmail.com
Jaiberth Antonio Cardona Arias
Universidad Cooperativa de Colombia. Universidad de Antioquia, Medellín
jaiberthcardona@gmail.com

Abstract

Introduction: Lactic acid bacteria are widely used in the food industry in order to preserve food and improve food sensory properties; its metabolites can inhibit the growth of Salmonella, Listeria monocytogenes, Escherichia coli and Staphylococcus aureusObjective: To characterize the studies about microbial growth inhibiting metabolites and to describe the inhibitory effect of lactic acid bacteria bacteriocins in pathogenic microorganisms in food. Method: A systematic literature review with original articles published in Science Direct, PubMed and SCOPUS. The terms bacteriocins, lactic acid, hydrogen peroxide, citric acid, food, bacteriocin, Salmonella spp., Staphylococcus aureus, Listeria monocytogenes, Escherichia coli were used in the search. Results: One hundred-twenty-five studies about inhibitors metabolites were found, from which only 31 were carried out on food. Regarding bacteriocins and the type of microorganism inhibited, 114 studies were obtained, from which 50 worked with bactericins produced by acid lactic bacteria. The most common metabolites were bacteriocins. The most studied microorganism is Staphylococcus aureus and Staphylococcus aureus. The most frequently studied products are dairy and meat. Conclusion: The bacteriocins are the most studied metabolites to inhibit the growth of pathogenic microorganisms in food matrices; these might be relevant to reduce the foodborne illness.

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