THE ROLE OF PROBIOTICS IN THE INHIBITION OF PATHOGENIC MICROORGANISMS IN FERMENTED FOODS: A SYSTEMATIC LITERATURE REVIEW
DOI:
https://doi.org/10.63330/armv1n8-009Keywords:
Probiotics, Biological control, Food safety, Microbial inhibition, Food technologyAbstract
This article aims to analyze, through a systematic literature review, the role of probiotics in inhibiting pathogenic microorganisms in fermented foods, highlighting their mechanisms of action, benefits to food safety, and technological implications. The research covered scientific publications published between 2014 and 2024, selected from SciELO, PubMed, Scopus, Web of Science, and CAPES Periódicos databases, using the PRISMA protocol and descriptors in Portuguese and English. The results indicated that probiotic microorganisms, especially strains of Lactobacillus, Bifidobacterium, and Saccharomyces, exert significant antagonistic effects against foodborne pathogens such as Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7, and Staphylococcus aureus. This effect occurs through the production of antimicrobial substances such as lactic acid, bacteriocins, and hydrogen peroxide, in addition to competition for nutrients and adhesion sites in the food. The review also highlighted the role of fermentation as a biotechnological process that promotes the survival and activity of probiotics, contributing to the development of safe and healthy functional foods. It found that, in addition to their nutritional benefits, probiotics help prevent microbial contamination and spoilage, representing a sustainable alternative to chemical preservatives. The conclusion is that the use of probiotics represents a promising strategy for food safety management, with the potential to extend the shelf life of fermented foods and reduce the risk of foodborne illness, provided they are applied based on scientific evidence and in compliance with current health regulations.
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