Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is...Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry.展开更多
基金supported by the PRIMA program under project BioProMedFood(ref.no.2019-SECTION2-4 Project ID 1467)supported by the European Union+1 种基金supported by the Scientific and Technological Research Council of Turkey(TUBITAK)N-UPAG 119N492(PRIMA Programme Section 2).
文摘Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry.
