Current trends and applications of plant origin lactobacilli in the promotion of sustainable food systems. (August 2021)

• Record Type: Journal Article
• Authors: Mota-Gutierrez, Jatziri; Cocolin, Luca
• Is Part Of: Trends in food science & technology. Volume 114(2021)
• Page Start: 198
• Page End: 211
• Publication Date: 2021-08
• Subjects: Food microbiology -- Starter cultures -- Biotechnology -- Consumer awareness -- Lactic acid bacteria -- Food safety; Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2021.05.030
• Languages: English
• ISSNs: 0924-2244

Abstract

Abstract: Background: Microorganism-based strategies have emerged as agro-industrial models for the development of sustainable agro-ecosystems. There is an increase in the use of lactic acid bacteria originating from animal, human and plant sources in the agriculture, food, and health sectors. Scope and approach: This review provides a critical view of the use of lactobacilli, at the current accelerated pace, for new food manufacturing and functional food products development. In addition, it highlights the importance of addressing the consequential social/environmental impact and the safety repercussions. Key Findings and Conclusions: A current trend starting to draw much attention is the use of microbes in the improvement of not only the food-processing and agro industries, but also the enhancement of the efficiency of the environmental and medical industries in the immediate and long-term development of probiotics, pest controller products, and medical adjuncts. On the less positive side, there are potential threats, such as antibiotic resistance in using microorganisms within the agroecosystems, as recently demonstrated. Hence, technological microbiology must embrace innovation across the whole food system with increased emphasis on sustainability that addresses food security, contributes to economic growth, and promotes good health without compromising on taste. Moving beyond traditional food production (not use of microbes) towards microbial food manufacturing (as a strategy to develop more sustainable food systems) without keeping the consumers informed, might affect consumer trust. Addressing consumer concerns and increasing consumer interest with a longer-term vision towards more sustainable and resilient food choices seems critical for accelerating the shift in consumer preferences toward sustainable food made using microbes, while at the same time addressing food safety concerns. Highlights: Lactic acid bacteria are widely used in our food systems. LAB isolated from plant material have wide functional and technological properties. Limited amount of research on consumers' attitudes towards microbes. Lactiplantibacillus plantarum reduces methane emissions and biodegraded pesticides. Latilactobacillus sakei and Lacp. plantarum retrieved antibiotic resistance genes.