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Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics

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Abstract

Numerous studies have been published on the antimicrobial and antioxidant properties of various plant components. However, there is relatively little information on the impact of such components on the enhancement of probiotics and production of antimicrobial compounds from these probiotics. Hence, this paper focuses on the influence of plant-derived components against pathogens, enhancement of cell viability and functionality of probiotics, and potential applications of such components in food safety and human health.

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Acknowledgments

This work was supported by USDA National Institute of Food and Agriculture, Hatch project number NC.X-234-5-09-170-1 in the Agricultural Research Program at North Carolina Agricultural and Technical State University.

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  1. Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, 173 Carver Hall, Greensboro, NC, 27411, USA

    Rabin Gyawali & Salam A. Ibrahim

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  1. Rabin Gyawali
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Correspondence to Salam A. Ibrahim.

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Gyawali, R., Ibrahim, S.A. Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics. Appl Microbiol Biotechnol 95, 29–45 (2012). https://doi.org/10.1007/s00253-012-4117-x

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