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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

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Volume 10, Issue 2


The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety

Wei Wang
  • Key Research Institute of Food Safety Strategy and Management, College of Economics and Management, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
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/ HaiKuan Wang
  • Corresponding author
  • Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, People’s Republic of China
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Published Online: 2014-04-30 | DOI: https://doi.org/10.1515/ijfe-2013-0042


Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio-preservative, can improve the quality of food and feed and prolong their shelf life. This review summarises these findings and demonstrates that LAB are promising biological agents for food and feed safety.

Keywords: lactic acid bacteria; food and feed; food safety; bio-preservative


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About the article

Published Online: 2014-04-30

Published in Print: 2014-06-01

Citation Information: International Journal of Food Engineering, Volume 10, Issue 2, Pages 203–210, ISSN (Online) 1556-3758, ISSN (Print) 2194-5764, DOI: https://doi.org/10.1515/ijfe-2013-0042.

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