Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages
Abstract
:1. Introduction
2. The Need for Biopreservation
3. Role of Probiotics in the Food Industry
Genus | Probiotic/Potential Probiotic Strain | Food Matrix | Reference |
---|---|---|---|
Lactobacillus | Lactobacillus rhamnosus GG | Kefir | [36] |
Lactobacillus casei ATCC 393 | Fermented milk | [37] | |
Lactobacillus casei Q14 | Yoghurt | [38] | |
Lactobacillus casei 01 | Sheep milk ice cream | [39] | |
Lactobacillus paracasei LBC-81 | Maize-based beverage | [40] | |
Lactobacillus plantarum L7 | Rice-based fermented beverage | [41] | |
Lactobacillus acidophilus NCIMB 8821 | Oat flour and barley malt beverage | [42] | |
Lactobacillus reuteri NCIMB 11951 | Oat flour and barley malt beverage | [42] | |
Lactobacillus fermentum ATCC 9338 | Prickly pear juice | [43] | |
Lactobacillus fermentum KKL1 | Rice-based fermented beverage | [44] | |
Bifidobacterium | B. longum subsp. longum YS108R | Fermented milk | [45] |
B. animalis | Milk supplemented with seaweed extract | [46] | |
B. breve | Probiotic-fermented blended juices | [47] | |
Saccharomyces | Saccharomyces cerevisiae KU200284 | Kefir | [48] |
Pediococcus | Pediococcus pentosaceus Lbf2 | Soursop juice | [49] |
Pediococcus acidilactici CE51 | Probiotic orange juice | [50] | |
Pediococcus pentosaceus | Fermented soybean milk | [51] | |
Propionibacterium | Propionibacterium freudenreichii subsp. shermanii | Probiotic feta cheese | [52] |
Streptococcus | Streptococcus thermophilus | Probiotic chocolate, novel probiotic fermented oat flour | [53,54] |
4. Biopreservative Properties of Probiotics
5. Probiotic Applications for Improved Shelf Life in Vegetables, Fruits and Other Miscellaneous Plant-Based Foods
5.1. Fruits
5.1.1. Melons
5.1.2. Apple
5.1.3. Pears
5.1.4. Oranges
5.1.5. Other Fruits
5.2. Vegetables
5.3. Plant-Based Milk Analogues and Other Miscellaneous Products
5.4. Miscellaneous Food Items
6. Future Insights
7. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Type | Food Product | Probiotic/s Used in Bioperservation | Mode of Biopreservation | Reference |
---|---|---|---|---|
Cereal-based | Fermented Oat flour | Lb. plantarum | Fermentation—low pH | [86] |
Probiotic roasted chickpeas | Lb. plantarum 299v | Exclusion of pathogenic microorganisms | [87] | |
Probiotic soymilk | B. breve strain Yakult | Fermentation—low pH | [88] | |
Vegetable-based | Probiotic blanched cabbage | Lb. paracasei LMG P22043 | Exclusion of pathogenic microorganisms | [89] |
Probiotic cabbage juice | Lb. plantarum Lb. rhamnosus Lb. brevis | Fermentation—low pH | [90] | |
Probiotic beetroot juice | Lb. casei 431 | Fermentation—low pH | [91] | |
Probiotic tomato juice | Lb. acidophilus Lb. casei Lb. plantarum Lb. delbrueckii | Fermentation—low pH | [92] | |
Fruit based | Probiotic cut apple | Lb. plantarum 299v | Increased antioxidant activity—delayed oxidation | [93] |
Probiotic enriched apple snacks | Lb. plantarum SICC | Production of anti-microbial bioactive compounds | [94] | |
Probiotic apple juice | Lb. paracasei ssp. paracasei | Fermentation—low pH | [95] | |
Probiotic pineapple juice | Lb. casei NRRL B-442 | Fermentation—low pH | [96] | |
probiotic orange juice powder | Lb. plantarum 299v P. acidilactici HA-6111-2 | Production of anti-microbial bioactive compounds | [97] | |
Probiotic orange juice | P. acidilactici CE51 | Fermentation—low pH | [50] | |
Probiotic cantaloupe juice | Lb. casei NRRL B-442 | Fermentation—low pH | [98] | |
Probiotic pomegranate juice | Lb. plantarum Lb. delbrueckii | Fermentation—low pH | [99] | |
Cut Honeydew melon | Lb. casei NCIMB 4114 | Increased antioxidant activity-delayed oxidation | [100] | |
Table olives | Lb. rhamnosus Lb. paracasei B. bifidum B. longum | Bacterial cell adhesion to the fruit surface | [101] |
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Udayakumar, S.; Rasika, D.M.D.; Priyashantha, H.; Vidanarachchi, J.K.; Ranadheera, C.S. Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages. Appl. Sci. 2022, 12, 11737. https://doi.org/10.3390/app122211737
Udayakumar S, Rasika DMD, Priyashantha H, Vidanarachchi JK, Ranadheera CS. Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages. Applied Sciences. 2022; 12(22):11737. https://doi.org/10.3390/app122211737
Chicago/Turabian StyleUdayakumar, Srusti, Dissanayake M. D. Rasika, Hasitha Priyashantha, Janak K. Vidanarachchi, and Chaminda Senaka Ranadheera. 2022. "Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages" Applied Sciences 12, no. 22: 11737. https://doi.org/10.3390/app122211737
APA StyleUdayakumar, S., Rasika, D. M. D., Priyashantha, H., Vidanarachchi, J. K., & Ranadheera, C. S. (2022). Probiotics and Beneficial Microorganisms in Biopreservation of Plant-Based Foods and Beverages. Applied Sciences, 12(22), 11737. https://doi.org/10.3390/app122211737