Autor(es): Rocha, João Miguel ; Kovacevik, Biljana ; Veličkovska, Sanja Kostadinović ; Tamame, Mercedes ; Teixeira, José António
Data: 2023
Identificador Persistente: http://hdl.handle.net/10400.14/41758
Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
Assunto(s): Antimicrobial properties; Antioxidants; Bacteriocins; Fermentation; LAB
Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food usually originate from the natural microbiota of raw materials and the surrounding environments. Whether a species prevails depends upon its ability to adapt to intrinsic factors associated with foods, such as nutrient content; pH; water activity; oxidation–reduction potential; and antimicrobial properties, with various extrinsic factors playing a role, including temperature, relative humidity, atmosphere, and ambient pressure. Any change to these parameters may cause changes in the present microbial consortia. Therefore, it is important to identify which microbial consortia will thrive in particular foods and conditions. While active, microorganisms undergo many complex mechanisms that affect food quality and safety. Most beneficial food microorganisms belong to lactic acid bacteria and yeasts. Pathogenic and spoilage bacteria are usually Gram-negative, although there are some Gram-positive ones, such as Listeria monocytogenes, Clostridium botulinum, and C. perfringens. Some may merely cause spoilage, while others may be related to foodborne illnesses.
