Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enha...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/3/168 |
| _version_ | 1797241084784410624 |
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| author | Yulma Lizbeth Aguirre-Garcia Sendar Daniel Nery-Flores Lizeth Guadalupe Campos-Muzquiz Adriana Carolina Flores-Gallegos Lissethe Palomo-Ligas Juan Alberto Ascacio-Valdés Leonardo Sepúlveda-Torres Raúl Rodríguez-Herrera |
| author_facet | Yulma Lizbeth Aguirre-Garcia Sendar Daniel Nery-Flores Lizeth Guadalupe Campos-Muzquiz Adriana Carolina Flores-Gallegos Lissethe Palomo-Ligas Juan Alberto Ascacio-Valdés Leonardo Sepúlveda-Torres Raúl Rodríguez-Herrera |
| author_sort | Yulma Lizbeth Aguirre-Garcia |
| collection | DOAJ |
| description | Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because bacteriocins act by inhibiting the growth and reproduction of unwanted microorganisms by interacting with the cell membrane, causing its rupture. This preservative effect has led LAB to have widespread use during food processing. This preservative effect has led to widespread use of LAB during food processing. This review highlights the importance of fermentation carried out by LAB in the food industry and in the bio-preservation of foods. These findings emphasize the relevance of continuing investigations and harness the properties of LAB in food production. |
| first_indexed | 2024-04-24T18:17:42Z |
| format | Article |
| id | doaj.art-1fa09f3cef7b4bd199627ef842b2ab47 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-04-24T18:17:42Z |
| publishDate | 2024-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-1fa09f3cef7b4bd199627ef842b2ab472024-03-27T13:38:01ZengMDPI AGFermentation2311-56372024-03-0110316810.3390/fermentation10030168Lactic Acid Fermentation in the Food Industry and Bio-Preservation of FoodYulma Lizbeth Aguirre-Garcia0Sendar Daniel Nery-Flores1Lizeth Guadalupe Campos-Muzquiz2Adriana Carolina Flores-Gallegos3Lissethe Palomo-Ligas4Juan Alberto Ascacio-Valdés5Leonardo Sepúlveda-Torres6Raúl Rodríguez-Herrera7School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoSchool of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, MexicoStudies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because bacteriocins act by inhibiting the growth and reproduction of unwanted microorganisms by interacting with the cell membrane, causing its rupture. This preservative effect has led LAB to have widespread use during food processing. This preservative effect has led to widespread use of LAB during food processing. This review highlights the importance of fermentation carried out by LAB in the food industry and in the bio-preservation of foods. These findings emphasize the relevance of continuing investigations and harness the properties of LAB in food production.https://www.mdpi.com/2311-5637/10/3/168lactic acid bacteriafermentationbio-preservationbacteriocins |
| spellingShingle | Yulma Lizbeth Aguirre-Garcia Sendar Daniel Nery-Flores Lizeth Guadalupe Campos-Muzquiz Adriana Carolina Flores-Gallegos Lissethe Palomo-Ligas Juan Alberto Ascacio-Valdés Leonardo Sepúlveda-Torres Raúl Rodríguez-Herrera Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food Fermentation lactic acid bacteria fermentation bio-preservation bacteriocins |
| title | Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food |
| title_full | Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food |
| title_fullStr | Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food |
| title_full_unstemmed | Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food |
| title_short | Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food |
| title_sort | lactic acid fermentation in the food industry and bio preservation of food |
| topic | lactic acid bacteria fermentation bio-preservation bacteriocins |
| url | https://www.mdpi.com/2311-5637/10/3/168 |
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