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September 10, 2025International Journal of Cell BiologyOpen Access

Preservative Effectiveness of Lactic Acid Bacteria on Fruits and Vegetables

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Authors

DADesalegn AmenuANAyantu NugusaTTTemesgen Tafesse

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Overview

Literature review highlights lactic acid bacteria's role in enhancing safety and nutritional value.

Key Points

  • Lactic acid bacteria extend shelf life of fruits and vegetables by producing lactic acid, lowering pH.
  • Bacteriocins secreted by lactic acid bacteria provide antimicrobial activity, inhibiting spoilage organisms.
  • Comprehensive literature review evaluated mechanisms of preservation through acid production and biofilm formation.
  • Recent advances in biotechnology have optimized lactic acid bacteria strains for improved preservation efficiency.

Cite This Study

Amenu et al. (2025) studied this question.

synapsesocial.com/papers/68c1a91354b1d3bfb60e27bfhttps://doi.org/10.1155/ijcb/5833236
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food2024 · 95 citations
  2. 2Lactic acid bacteria and their antimicrobial substances: modern approaches for the biopreservation of meat and meat products2026 · 3 citations
  3. 3The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products2024 · 129 citations
  4. 4A Review on Industrial Application of Lactic Acid Bacteria in Food Microbiology2025 · 1 citations
  5. 5Biopreservation of foods using bacteriocins from lactic acid bacteria: A literature-based study2026