for millennium. It utilizes biological activity of microorganisms for production of metabolites. Contribute to the quality of the product Lactic Acid Bacteria (LAB)
Responsible microbial transformations
found in fermented food products Generally produces lactic acid as their major end product. Number of genera including; Food Fermentation By LAB Involves the oxidation of carbohydrates to generate a range of products. Preservative effect through limiting the growth of spoilage and/or pathogenic flora in the food product. The other products give flavor and positive health implications. Antimicrobial Compounds Produced By LAB Antimicrobial metabolites are produced during the fermentation process. Organic acids such as lactic, acetic and propionic acids produced as end products Provide an acidic environment unfavorable for the growth of many pathogenic and spoilage microorganisms. Cont’d Acids are generally thought to exert their antimicrobial effect by interfering with; the maintenance of cell membrane potential, inhibiting active transport, reducing intracellular pH and inhibiting a variety of metabolic functions One good example is propionic acid produced by propionic acid bacteria, It has formed the basis for some bio preservative products, given its antimicrobial action against microorganisms including yeast and mold. Cont’d Starter strains can produce a range of other antimicrobial metabolites ethanol from the heterofermentative pathway. H2O2 produced during aerobic growth and diacetyl which is generated from excess pyruvate coming from citrate Bacteriocins produced by LAB
LAB produce proteinaceous inhibitors
referred to collectively as bacteriocins. Inhibitors act through depolarization of the target cell membrane or of cell wall synthesis Bacteriocins can be divided into three main group: the lantibiotic family, small non-modified peptides and large heat-labile proteins. Cont’d Nisin, the lantibiotic which has found application as a shelf-life extender. Inhibiting spoilage bacteria during beer and wine fermentations. Lacticin 3147 as a bio preservative inhibits Listeria on the surface of a mould-ripened cheese. CONCLUSION Exploitation of bacteria for food production, from metabolic engineering of microorganisms to produce antimicrobials or nutritionals, to the molecular mining of activities. New possibilities for the design of novel antimicrobials which target essential functions of these problematic bacteria THE END