Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Yaqi Wang, Yaqi Wang, Jiangtao Wu, Mengxin Lv, Zhen Shao, Meluleki Hungwe +6 more
Frontiers in Bioengineering and Biotechnology
Abstract
Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
lactic acid bacteria improve flavor of fermented foods
“On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on.”
lactic acid bacteria produce short-chain fatty acids, amines, bacteriocins, vitamins, and exopolysaccharides
“Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism.”
lactic acid bacteria reduce harmful substances
“On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on.”