Potential of lactic acid bacteria and novel antimicrobials against gram-negative bacteria

Ilkka Helander (Corresponding Author), Atte von Wright, Tiina Mattila-Sandholm

Research output: Contribution to journalReview ArticleScientificpeer-review

185 Citations (Scopus)

Abstract

Lactic acid bacteria (LAB) produce a variety of low molecular mass compounds including acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and other metabolites. Many of these metabolites have a broad activity spectrum against other species, and their production is largely affected by the food matrix itself. Bacteriocins inhibit only closely related species or other Gram-positive microorganisms. Several recent reports have described the synergistic effects between various antimicrobials, thus widening their application potential. New insights with respect to the effective control of Gram-negative bacteria using potential antibacterial agents should be realized by investigating possible mechanisms that either disrupt or bypass the permeability barrier function of the outer membrane.

Original languageEnglish
Pages (from-to)146 - 150
Number of pages5
JournalTrends in Food Science and Technology
Volume8
Issue number5
DOIs
Publication statusPublished - 1997
MoE publication typeA2 Review article in a scientific journal

Fingerprint

Diacetyl
Bacteriocins
Gram-Negative Bacteria
Gram-negative bacteria
Carbon Dioxide
Hydrogen Peroxide
lactic acid bacteria
Permeability
Lactic Acid
anti-infective agents
Alcohols
metabolites
Anti-Bacterial Agents
Bacteria
Food
diacetyl
Acids
Membranes
food matrix
bacteriocins

Cite this

Helander, Ilkka ; von Wright, Atte ; Mattila-Sandholm, Tiina. / Potential of lactic acid bacteria and novel antimicrobials against gram-negative bacteria. In: Trends in Food Science and Technology. 1997 ; Vol. 8, No. 5. pp. 146 - 150.
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Potential of lactic acid bacteria and novel antimicrobials against gram-negative bacteria. / Helander, Ilkka (Corresponding Author); von Wright, Atte; Mattila-Sandholm, Tiina.

In: Trends in Food Science and Technology, Vol. 8, No. 5, 1997, p. 146 - 150.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - Potential of lactic acid bacteria and novel antimicrobials against gram-negative bacteria

AU - Helander, Ilkka

AU - von Wright, Atte

AU - Mattila-Sandholm, Tiina

PY - 1997

Y1 - 1997

N2 - Lactic acid bacteria (LAB) produce a variety of low molecular mass compounds including acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and other metabolites. Many of these metabolites have a broad activity spectrum against other species, and their production is largely affected by the food matrix itself. Bacteriocins inhibit only closely related species or other Gram-positive microorganisms. Several recent reports have described the synergistic effects between various antimicrobials, thus widening their application potential. New insights with respect to the effective control of Gram-negative bacteria using potential antibacterial agents should be realized by investigating possible mechanisms that either disrupt or bypass the permeability barrier function of the outer membrane.

AB - Lactic acid bacteria (LAB) produce a variety of low molecular mass compounds including acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and other metabolites. Many of these metabolites have a broad activity spectrum against other species, and their production is largely affected by the food matrix itself. Bacteriocins inhibit only closely related species or other Gram-positive microorganisms. Several recent reports have described the synergistic effects between various antimicrobials, thus widening their application potential. New insights with respect to the effective control of Gram-negative bacteria using potential antibacterial agents should be realized by investigating possible mechanisms that either disrupt or bypass the permeability barrier function of the outer membrane.

U2 - 10.1016/S0924-2244(97)01030-3

DO - 10.1016/S0924-2244(97)01030-3

M3 - Review Article

VL - 8

SP - 146

EP - 150

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

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ER -