Preservative Effectiveness of Lactic Acid Bacteria on Fruits and Vegetables.

Abstract

Background: Lactic acid bacteria (LAB) are extensively used in the preservation of fruits and vegetables due to their ability to inhibit spoilage organisms and pathogenic bacteria. The fermentation process mediated by LAB not only extends the shelf life of produce but also enhances its nutritional and sensory properties. Objective: This study is aimed at reviewing the mechanisms through which LAB preserve fruits and vegetables, evaluating the benefits of their application, and highlighting recent advances in this field. Methods: A comprehensive literature review was conducted, focusing on the various preservative mechanisms of LAB, including acid production, bacteriocin secretion, competition for nutrients, and exopolysaccharide production. The impact of LAB on the shelf life, safety, nutritional value, and sensory attributes of fruits and vegetables was assessed through an analysis of recent scientific studies and case examples. Results: LAB extends the shelf life of fruits and vegetables primarily through the production of lactic acid, which lowers the pH and inhibits the growth of spoilage organisms and pathogens. The secretion of bacteriocins by LAB provides additional antimicrobial activity. Competition for nutrients further suppresses unwanted microbial growth. Exopolysaccharides produced by LAB can improve texture and form protective biofilms. Notable examples of LAB application include the fermentation of cabbage into sauerkraut, the production of kimchi, and the pickling of cucumbers. Advances in biotechnology have led to the development of optimized LAB strains and starter cultures, enhancing the efficacy of preservation processes. Conclusion: LAB are highly effective in preserving fruits and vegetables through multiple mechanisms, offering significant benefits in terms of extended shelf life, improved safety, enhanced nutritional value, and better sensory qualities. Ongoing research and technological advancements are expected to further improve the application of LAB in food preservation, making it a more efficient and widespread practice.