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A Meta-Analysis on the In Vitro Antagonistic Effects of Lactic Acid Bacteria from Dairy Products on Foodborne Pathogens

2025Review Open access
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datacite.subject.fosCiências Agrárias::Ciência Animal e dos Laticínios
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorLoforte, Yara
dc.contributor.authorFernandes, Nathália
dc.contributor.authorAlmeida, André Martinho de
dc.contributor.authorCadavez, Vasco
dc.contributor.authorGonzales-Barron, Ursula
dc.date.accessioned2025-06-02T11:17:26Z
dc.date.available2025-06-02T11:17:26Z
dc.date.issued2025
dc.description.abstractRaw milk and traditional fermented foods such as artisanal cheese represent a natural source of lactic acid bacteria (LAB). They can produce antimicrobial compounds, such as bacteriocins and lactic acid, which may be exploited in dairy biopreservation. This study aimed to conduct a systematic review and meta-analysis to synthesize the inhibition diameter (ID) of LAB against L. monocytogenes, S. aureus, and Salmonella spp. Literature electronic searches were performed on PubMed, Scopus, and Web of Science, to identify articles that reported data on in-vitro antimicrobial activity by LAB isolated from dairy foods. A total of 1665 papers were retrieved, and 20 primary studies were selected according to the selection criteria, of which 397 observations were extracted. Random-effects meta-regression models were employed to describe the effects of LAB genus, pathogen concentration, susceptibility method, incubation time, inoculation volume, agar type and pH on the IDs for L. monocytogens, S. aureus, and Salmonella spp. L. monocytogens was the most susceptible pathogen (p < 0.05) to the LAB effects, followed by S. aureus and Salmonella spp. As a whole, LAB from the Lacticaseibacillus genus were the most effective (p < 0.05) in inhibiting L. monocytogens (21.49 ± 2.654 mm), followed by S. aureus (21.06 ± 2.056 mm). Salmonella spp. presented higher (p < 0.05) susceptibility to Lactobacillus genus (19.93 ± 2.456 mm). From the results, a general trend could be observed for the well-diffusion method to produce higher (p < 0.05) ID estimates than the spot and disk methods (30.73 ± 2.530 mm vs. 21.98 ± 1.309 mm vs. 13.39 ± 1.403 mm for L. monocytogenes; 22.37 ± 1.073 mm vs. 14.91 ± 2.312 mm vs. 20.30 ± 2.319 mm for Salmonella spp.), respectively. Among the tested moderators, the pathogen’s inoculum concentration, the in vitro susceptibility assay itself, incubation time and inoculation volume on agar are determinant parameters to be looked at when designing a robust and reproducible experimental plan. The in vitro results reinforced that LAB can be useful in controlling the development of pathogenic bacteria frequently found in the dairy industry.eng
dc.description.sponsorshipThis research was funded by the Foundation for Science and Technology (FCT, Portugal) through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021) and through funding of the PAS-AGRO-PAS project (PRIMA/0014/2022). Y. Loforte acknowledges the financial support provided by FCT through the Ph.D. grant PRT/BD/152089/2021. A. M. Almeida acknowledges funding by national funds through FCT—Fundação para a Ciência e a Tecnologia, I.P., under the projects UIDB/04129/2020 of LEAF-Linking Landscape, Environment, Agriculture and Food, Research Unit and LA/P/0092/2020 of Associate Laboratory TERRA.
dc.identifier.citationLoforte, Yara; Fernandes, Nathália; Almeida, André Martinho de; Cadavez, Vasco; Gonzales-Barron, Ursula. (2025). A Meta-Analysis on the In Vitro Antagonistic Effects of Lactic Acid Bacteria from Dairy Products on Foodborne Pathogens. Foods. ISSN 2304-8158. 14:6, p. 1-24
dc.identifier.doi10.3390/foods14060907
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/34537
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationThe Making of Fragile Agro-ecosystems Productive, Adaptive and Sustainable: Multifunctional Agro-pastoralism
dc.relationLinking Landscape, Environment, Agriculture and Food
dc.relationLaboratory for Sustainable Land Use and Ecosystem Services
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBiopreservatives
dc.subjectDairy products
dc.subjectInhibition diameter
dc.subjectAntimicrobial activity
dc.subjectRandom-effects model
dc.subjectMeta-regression
dc.titleA Meta-Analysis on the In Vitro Antagonistic Effects of Lactic Acid Bacteria from Dairy Products on Foodborne Pathogenseng
dc.typereview
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleThe Making of Fragile Agro-ecosystems Productive, Adaptive and Sustainable: Multifunctional Agro-pastoralism
oaire.awardTitleLinking Landscape, Environment, Agriculture and Food
oaire.awardTitleLaboratory for Sustainable Land Use and Ecosystem Services
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/PRIMA "Section 2" - 2022/PRIMA%2F0014%2F2022/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04129%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0092%2F2020/PT
oaire.citation.endPage24
oaire.citation.issue6
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPRIMA "Section 2" - 2022
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameCadavez
person.familyNameGonzales-Barron
person.givenNameVasco
person.givenNameUrsula
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person.identifier.orcid0000-0002-3077-7414
person.identifier.orcid0000-0002-8462-9775
person.identifier.ridA-3958-2010
person.identifier.scopus-author-id9039121900
person.identifier.scopus-author-id9435483700
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
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