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Exploring the Potential of Probiotics as Biocontrol Agent

By
Shweta R. Sharma ,
Shweta R. Sharma

Department of Microbiology, Teerthanker Mahaveer University, Moradabad, Uttar Pradesh, India

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Suphiya Parveen ,
Suphiya Parveen

Department of Genetics, School of Sciences, JAIN (Deemed-to-be University), Bangalore, India

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Jaspreet Singh ,
Jaspreet Singh

School of Life and Basic Sciences, Jaipur National University, Jaipur, India

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Abstract

Threats from pathogenic microbes could affect the food and agricultural sectors. Pathogenic bacteria have the ability to contaminate food at any stage of the production process. Conventional techniques are frequently employed as microbial control measures, including those utilizing antibiotics, disinfectants, and physical procedures. Many nations have passed rules and regulations banning their usage due to the drawbacks of these technologies, including the formation of resistance, low effectiveness, high expense, and negative impacts on food, health, and the environment. An affordable, ecologically friendly alternative strategy is urgently required to solve these issues. When ingested in sufficient proportions, probiotics are live bacteria that protect the host against pathogens and provide nutritional advantages. Probiotic use in animals reduces zoonotic infections in the gastrointestinal tract (GIT) of animals, preventing the spread of these pathogens through food, according to the food microbiology perspective. In order to improve food safety and healthcare, probiotics have been suggested as an alternative antibacterial method of protection against harmful microbes. With a accentuate the meals and agricultural (livestock and aquaculture sectors) areas, we cover probiotics, their criterion for choosing, their modes of activity, and potential as alternative biocontrol agents in this review.

How to Cite

1.
Sharma SR, Parveen S, Singh J. Exploring the Potential of Probiotics as Biocontrol Agent. Salud, Ciencia y Tecnología [Internet]. 2023 Jun. 15 [cited 2024 Jun. 20];3:409. Available from: https://revista.saludcyt.ar/ojs/index.php/sct/article/view/409

The article is distributed under the Creative Commons Attribution 4.0 License. Unless otherwise stated, associated published material is distributed under the same licence.

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