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Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties

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A Correction to this article was published on 17 October 2018

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Abstract

Lactic acid bacteria (LAB), a heterogeneous group of bacteria that produce lactic acid as the main product of carbohydrate degradation, play an important role in the production and protection of fermented foods. Moreover, beside the technological use of these microorganisms added to control and steer food fermentations, their beneficial healthy properties are largely overt. Thus, numerous LAB strains have obtained the probiotic status, which entails the ability to maintain and promote a good health of consumers. In particular, increasing consideration is being focused on probiotic microorganisms that can improve the human immune response against dangerous viral and fungal enemies. For such beneficial microbes, the term “immunobiotics” has been coined. Together with an indirect host-mediated adverse effect against undesirable microorganisms, also a direct antagonistic activity of several LAB strains has been largely demonstrated. The purpose of this review is to provide a fullest possible overview of the antiviral and antifungal activities ascribed to probiotic LAB. The interest in this research field is substantiated by a large number of studies exploring the potential application of these beneficial microorganisms both as biopreservatives and immune-enhancers, aiming to reduce and/or eliminate the use of chemical agents to prevent the development of pathogenic, infectious, and/or degrading causes.

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Change history

  • 17 October 2018

    There is an error in the original publication of this paper. The incorrect author name was captured as "Djamel Dridier" instead of "Djamel Drider". The original article has been corrected.

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Funding

This research was supported by the Apulian Region in the framework of Project “Biotecnologie degli alimenti per l’innovazione e la competitività delle principali filiere regionali: estensione della conservabilità e aspetti funzionali (BiotecA)”. Vittorio Capozzi was supported by Fondo di Sviluppo e Coesione 2007-2013—APQ Ricerca Regione Puglia “Programma regionale a sostegno della specializzazione intelligente e della sostenibilità sociale ed ambientale—FutureInResearch”.

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Authors and Affiliations

  1. Dipartimento di Scienze Agraria, degli Alimenti e dell’Ambiente, Università degli Studi di Foggia, 71122, Foggia, Italy

    Mattia Pia Arena, Vittorio Capozzi, Pasquale Russo & Giuseppe Spano

  2. Université de Lille-ICV-Institut Charles Viollette, EA7394. F-59000, Lille, France

    Djamel Drider

  3. Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy

    Daniela Fiocco

Authors
  1. Mattia Pia Arena
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  2. Vittorio Capozzi
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  3. Pasquale Russo
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  4. Djamel Drider
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  5. Giuseppe Spano
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  6. Daniela Fiocco
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Correspondence to Giuseppe Spano.

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This article does not contain any studies with human participants or animals performed by any of the authors.

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The original version of this article was revised: The incorrect author name was captured as “Djamel Dridier” instead of “Djamel Drider”.

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Arena, M.P., Capozzi, V., Russo, P. et al. Immunobiosis and probiosis: antimicrobial activity of lactic acid bacteria with a focus on their antiviral and antifungal properties. Appl Microbiol Biotechnol 102, 9949–9958 (2018). https://doi.org/10.1007/s00253-018-9403-9

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  • DOI: https://doi.org/10.1007/s00253-018-9403-9

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