Exploring resource competition by protective lactic acid bacteria cultures to control Salmonella in food: an Achilles' heel to target?

IF 7.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Ludovico Screpanti, Nathalie Desmasures, Margot Schlusselhuber
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Abstract

Salmonella is a pathogenic bacterium, being the second most commonly reported foodborne pathogen in Europe, due to the ability of its different serovars to contaminate a wide variety of foods, with differences among countries. Common chemical or physical control methods are not always effective, eco-sustainable and adapted to the diversity of Salmonella serovars. Thus, great attention is given to developing complementary or alternative control methods that can be tailor made for specific situations. One of these methods is biopreservation using lactic acid bacteria, with most studies on their antagonistic activity focused on the production of antimicrobials. Less attention has been given to competition by exploitation of nutrients. This review is thus set to investigate and highlight limiting resources that may be involved in the competitive exclusion of Salmonella in food matrices. To do this the needs for nutrients and microelements and the known homeostatic pathways of Salmonella and lactic acid bacteria are examined. Finally, milk, intended for the manufacture of fermented dairy foods, is pointed out as an example of food to investigate the bioavailable macronutrients, metals and vitamins that could be involved in competition between the different species and serovars, and could be exploited for targeted biopreservation.

探索保护性乳酸菌培养物的资源竞争,以控制食品中的沙门氏菌:要瞄准的致命弱点?
沙门氏菌是一种致病菌,在欧洲是第二大最常报告的食源性病原体,这是因为不同血清型的沙门氏菌能够污染各种各样的食物,各国的情况也不尽相同。普通的化学或物理控制方法并不总是有效、生态可持续和适应沙门氏菌血清的多样性。因此,人们非常重视开发可根据具体情况量身定制的补充或替代控制方法。其中一种方法是使用乳酸菌进行生物保存,对乳酸菌拮抗活性的研究大多集中在抗菌素的生产上。对利用养分进行竞争的关注较少。因此,本综述旨在研究和强调可能参与食品基质中沙门氏菌竞争性排斥的限制性资源。为此,将研究沙门氏菌和乳酸菌对营养物质和微量元素的需求以及已知的平衡途径。最后,以用于生产发酵乳制品食品的牛奶为例,研究了可能参与不同菌种和血清型之间竞争的生物可利用的宏量营养素、金属和维生素,并可将其用于有针对性的生物保存。
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来源期刊
CiteScore
22.60
自引率
4.90%
发文量
600
审稿时长
7.5 months
期刊介绍: Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.
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