Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review
Lamia Ayed, Sana M’hir, Domenico Nuzzolese, Raffaella Di Cagno, Pasquale Filannino
Foods
Abstract
This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidification, proteolytic and lipolytic features, and a variety of other biochemical activities. These activities include the production of antimicrobial compounds and the synthesis of exopolysaccharides that improve food safety and consumer sensory experience. LABs are also known for their antioxidant abilities, which help reduce oxidative reactions in foods and improve their functional properties. In addition, LABs’ role as probiotics is known for their promising effects on gut health, immune system modulation, cholesterol control, and general wellbeing. Despite these advantages, several challenges hinder the effective production and use of probiotic LABs, such as maintaining strain viability during storage and transport as well as ensuring their efficacy in the gastrointestinal tract. Our review identifies these critical barriers and suggests avenues for future research.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
lactic acid bacteria (LABs) face challenges in production and use
“Despite these advantages, several challenges hinder the effective production and use of probiotic LABs, such as maintaining strain viability during storage and transport as well as ensuring their effi...”
lactic acid bacteria (LABs) have antioxidant abilities
“LABs are also known for their antioxidant abilities, which help reduce oxidative reactions in foods and improve their functional properties.”
lactic acid bacteria (LABs) synthesize exopolysaccharides
“These activities include the production of antimicrobial compounds and the synthesis of exopolysaccharides that improve food safety and consumer sensory experience.”