Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria (LAB). Certain strains of LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, in recent years, many authors proved that lactic acid bacteria have the ability to neutralize mycotoxin produced by the last group. Antimicrobial activity of lactic acid bacteria is mainly based on the production of metabolites such as lactic acid, organic acids, hydroperoxide and bacteriocins. In addition, some research suggests other mechanisms of antimicrobial activity of LAB against pathogens as well as their toxic metabolites. These properties are very important because of the future possibility to exchange chemical and physical methods of preservation with a biological method based on the lactic acid bacteria and their metabolites. Biopreservation is defined as the extension of shelf life and the increase in food safety by use of controlled microorganisms or their metabolites. This biological method may determine the alternative for the usage of chemical preservatives. In this study, the possibilities of the use of lactic acid bacteria against foodborne pathogens is provided. Our aim is to yield knowledge about lactic acid fermentation and the activity of lactic acid bacteria against pathogenic microorganisms. In addition, we would like to introduce actual information about health aspects associated with the consumption of fermented products, including probiotics.

Bacteriophages are viruses that are ubiquitous in nature and infect only bacterial cells. These organisms are characterized by high specificity, an important feature that enables their use in the food industry. Phages are applied in three sectors in the food industry: primary production, biosanitization, and biopreservation. In biosanitization, phages or the enzymes that they produce are mainly used to prevent the formation of biofilms on the surface of equipment used in the production facilities. In the case of biopreservation, phages are used to extend the shelf life of products by combating pathogenic bacteria that spoil the food. Although phages are beneficial in controlling the food quality, they also have negative effects. For instance, the natural ability of phages that are specific to lactic acid bacteria to destroy the starter cultures in dairy production incurs huge financial losses to the dairy industry. In this paper, we discuss how bacteriophages can be either an effective weapon in the fight against bacteria or a bane negatively affecting the quality of food products depending on the type of industry they are used.

Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium is one of the important target micro-organisms in the quality control of acidic canned foods. High pressure pasteurization (HPP) at 50°C was used for the inactivation of A. acidoterrestris spores in apple juice. Pressure applied both in a continuous and oscillatory mode gave the best results when 200 MPa was used. Increasing the pressure to 500 MPa, as well as lowering its value to 100 MPa, had an adverse effect on the effectiveness of the process. The best results were achieved with the use of a combined treatment, involving oscillatory pressurization at 200 MPa, followed by holding the sample for 60 min at atmospheric pressure and subsequent pressurization at 500 MPa, resulting in a reduction in the spore count of 6.15 log. Nisin significantly enhanced the effect of HPP at 300 MPa. Using pressure of 200 MPa for 45 min with a nisin concentration of 250 IU/mL enabled total spore inactivation (over 6 log). No significant effect of lysozyme at a concentration of 0.05 and 0.1 mg/L at 300 MPa was observed.