Lactobacilli in Food Hygiene

In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some fermented dairy or meat products, where they display their positive effect in terms of creating aimed finished products. Except for that, by synthesizing substances which act competitively to other bacteria, lactobacilli improve microbiological stability of products. These mechanisms of microbial inhibition can also be used in conserving “unfermented” food, which significantly prolongs its expiration date.