Abstract
Animal products, in particular dairy and fermented products, are major natural sources of lactic acid bacteria (LAB). These are known for their antimicrobial properties, as well as for their roles in organoleptic changes, antioxidant activity, nutrient digestibility, the release of peptides and polysaccharides, amino acid decarboxylation, and biogenic amine production and degradation. Due to their antimicrobial properties, LAB are used in humans and in animals, with beneficial effects, as probiotics or in the treatment of a variety of diseases. In livestock production, LAB contribute to animal performance, health, and productivity. In the food industry, LAB are applied as bioprotective and biopreservation agents, contributing to improve food safety and quality. However, some studies have described resistance to relevant antibiotics in LAB, with the concomitant risks associated with the transfer of antibiotic resistance genes to foodborne pathogens and their potential dissemination throughout the food chain and the environment. Here, we summarize the application of LAB in livestock and animal products, as well as the health impact of LAB in animal food products. In general, the beneficial effects of LAB on the human food chain seem to outweigh the potential risks associated with their consumption as part of animal and human diets. However, further studies and continuous monitorization efforts are needed to ensure their safe application in animal products and in the control of pathogenic microorganisms, preventing the possible risks associated with antibiotic resistance and, thus, protecting public health.
Highlights
Besides the technological properties required for the fermentation of other food matrices, lactic acid bacteria (LAB) must be able to limit the accumulation of biogenic amines in fermented fish products
Several studies on autochthonous food bacteria have highlighted the potential role of LAB as reservoirs of antibiotic resistance genes, from where resistance determinants could be transferred to the human microbiome via food chain [28,137,138,139]
LAB can be advantageously applied in animal production to improve animal performance, health, and productivity; in the food industry, they have demonstrated potential as biopreservatives due to their antimicrobial properties
Summary
The unique characteristics that LAB have demonstrated in different biotechnological processes have fueled decades of research by the scientific community This ongoing research effort has shown the importance of their ability to produce antimicrobial compounds for the control of pathogens, health-promoting applications, the process of food preservation, and agroindustry [5,10,11]. Many studies have reported a diversity of LAB applications in the control of infectious diseases, both in animals and humans, due to their significant antimicrobial activity and probiotic properties These antimicrobial effects have been applied to control and inhibit foodborne microorganisms, promoting the safety and preservation of foods and feeds. The main aim of this review is, to summarize and highlight the application of LAB in livestock and animal products, as well as to discuss the implications of LAB presence in animal products on the health of their human consumers
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