Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXVI, Issue 1
Written by Florentina BADEA, Camelia Filofteia DIGUȚĂ, Florentina MATEI
As a result of biochemical transformation and microbiological contamination that can occur during storing and commercialization, freshly picked fruits and vegetables tend to be very perishable products, thus having a shortened shelf life. Lactic acid bacteria (LAB) are microorganisms that play a crucial role in a wide variety of fermentation processes. Using microorganisms Generally recognized as safe (GRAS), LAB, including their metabolites, is proven to be a promising alternative of food preservation by respecting food safety measures in a natural way. Such metabolites produced and released by probiotic lactic bacteria strains are known as postbiotics. Vegetables and fruits can benefit from the antagonistic activity of postbiotics due to their content of bioactive products, such as short-chain fatty acids, antimicrobial peptides, organic acids, carbohydrates, vitamins and enzymes. This review is focused on the advances of the sustainable biopreservation products to extend the shelf life of perishable fruits and leafy vegetables, by the use of synergic postbiotics from LAB strains.
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