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Lactic Acid Bacteria and Biotoxins

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Lactic Acid Bacteria in Foodborne Hazards Reduction

Abstract

Biological toxins are toxic chemicals from biological sources and have toxic effects or cause diseases and death. In order to reduce the biotoxins in food, many methods have been tried. The physical methods mainly include physical adsorption, strengthening the cleaning of raw materials, and clarification. The chemical methods mainly include additives or chemical fungicides to reduce the amount of biotoxins. However, these traditional strategies have many limitations, such as the change of flavor, the destruction of nutrition, and the influence of food functional properties. Lactic acid bacteria (LAB) have lots of potential applications as one of the biological antagonists. This kind of microorganisms has been extensively used in the fermented foods and the commensal microflora in the gut. LAB can generate some antagonistic compounds to inhibit the growth of pathogenic bacteria and restrain the undesirable spoilage microflora and then to reduce the biotoxins.

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  1. Quadram Institute Bioscience, Norwich, Norfolk, UK

    Arjan Narbad

  2. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China

    Xin Tang

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  2. Xin Tang
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Correspondence to Arjan Narbad .

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Narbad, A., Tang, X. (2018). Lactic Acid Bacteria and Biotoxins. In: Lactic Acid Bacteria in Foodborne Hazards Reduction. Springer, Singapore. https://doi.org/10.1007/978-981-13-1559-6_10

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