<i>Lactococcus lactis</i> in Dairy Fermentation—Health-Promoting and Probiotic Properties
The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive sub...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/1/16 |
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| author | Kristina Kondrotiene Paulina Zavistanaviciute Jurgita Aksomaitiene Aleksandr Novoslavskij Mindaugas Malakauskas |
| author_facet | Kristina Kondrotiene Paulina Zavistanaviciute Jurgita Aksomaitiene Aleksandr Novoslavskij Mindaugas Malakauskas |
| author_sort | Kristina Kondrotiene |
| collection | DOAJ |
| description | The use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive substances, such as peptides, bacteriocins, lactic acid, exopolysaccharides (EPSs), enzymes, and others. <i>Lactococcus lactis</i> as one of the best-known and well-characterized species of LAB serves as a model organism for studying LAB. For a very long time, <i>L. lactis</i> has been used in milk fermentation, both in well-monitored industrial settings and on a small scale in traditional operations. Furthermore, <i>L. lactis</i> is a vital microorganism in the dairy food fermentation industry due to its role in acidification, flavor development, and the creation of various dairy products, including cheese, fermented butter, and others. The novelty of this review is the comprehensive and organized presentation of the main benefits of the use of <i>L. lactis</i> in milk fermentation processes including technological and safety features relevant for the dairy industry, probiotic potential, the ability to produce bioactive compounds (e.g., bacteriocins, GABA), and the recent development of such bacteria research methods like whole genome sequencing (WGS). |
| first_indexed | 2024-03-08T10:57:38Z |
| format | Article |
| id | doaj.art-cc88595482a34a9592d8c15a5424b8de |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-08T10:57:38Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-cc88595482a34a9592d8c15a5424b8de2024-01-26T16:23:38ZengMDPI AGFermentation2311-56372023-12-011011610.3390/fermentation10010016<i>Lactococcus lactis</i> in Dairy Fermentation—Health-Promoting and Probiotic PropertiesKristina Kondrotiene0Paulina Zavistanaviciute1Jurgita Aksomaitiene2Aleksandr Novoslavskij3Mindaugas Malakauskas4Department of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Faculty of Veterinary Medicine, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, LithuaniaThe use of lactic acid bacteria (LAB) in the fermentation process to produce fermented foods has a long history. Furthermore, LAB are beneficial microorganisms known for their health-promoting characteristics. During fermentation, LAB have the capacity to produce significant amounts of bioactive substances, such as peptides, bacteriocins, lactic acid, exopolysaccharides (EPSs), enzymes, and others. <i>Lactococcus lactis</i> as one of the best-known and well-characterized species of LAB serves as a model organism for studying LAB. For a very long time, <i>L. lactis</i> has been used in milk fermentation, both in well-monitored industrial settings and on a small scale in traditional operations. Furthermore, <i>L. lactis</i> is a vital microorganism in the dairy food fermentation industry due to its role in acidification, flavor development, and the creation of various dairy products, including cheese, fermented butter, and others. The novelty of this review is the comprehensive and organized presentation of the main benefits of the use of <i>L. lactis</i> in milk fermentation processes including technological and safety features relevant for the dairy industry, probiotic potential, the ability to produce bioactive compounds (e.g., bacteriocins, GABA), and the recent development of such bacteria research methods like whole genome sequencing (WGS).https://www.mdpi.com/2311-5637/10/1/16<i>Lactococcus lactis</i>fermented milk productsbioactive compoundsprobiotics |
| spellingShingle | Kristina Kondrotiene Paulina Zavistanaviciute Jurgita Aksomaitiene Aleksandr Novoslavskij Mindaugas Malakauskas <i>Lactococcus lactis</i> in Dairy Fermentation—Health-Promoting and Probiotic Properties Fermentation <i>Lactococcus lactis</i> fermented milk products bioactive compounds probiotics |
| title | <i>Lactococcus lactis</i> in Dairy Fermentation—Health-Promoting and Probiotic Properties |
| title_full | <i>Lactococcus lactis</i> in Dairy Fermentation—Health-Promoting and Probiotic Properties |
| title_fullStr | <i>Lactococcus lactis</i> in Dairy Fermentation—Health-Promoting and Probiotic Properties |
| title_full_unstemmed | <i>Lactococcus lactis</i> in Dairy Fermentation—Health-Promoting and Probiotic Properties |
| title_short | <i>Lactococcus lactis</i> in Dairy Fermentation—Health-Promoting and Probiotic Properties |
| title_sort | i lactococcus lactis i in dairy fermentation health promoting and probiotic properties |
| topic | <i>Lactococcus lactis</i> fermented milk products bioactive compounds probiotics |
| url | https://www.mdpi.com/2311-5637/10/1/16 |
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