A mini review fermentation and preservation: role of Lactic Acid Bacteria

Abstract

The main focal point of this review is the investigation of the roles of LAB (Lactic Acid Bacteria) in food preservation and milk fermentation. The LAB is composed of Gram-Positive, cocci, rods, non-spore forming and is producing lactic acid at the time of fermentation process of carbohydrates. LAB is used from ancient times for fermentation of food and dairy items. But nowadays it is the main attention phenomenon for scientific world. LAB has unique properties and has the ability to produce Bacteriocins, which is anti-microbial compound. LAB is also used for health medical treatment and is also used as substitute for chemicals in the process of food preservation. In the recent years, the scientific reports show that LAB has many positive health effects. LAB is used as starter culture in milk fermentation. LAB also gives flavor to yogurt and produces acid in milk fermentation and works as preservative agent. Due to dynamic characteristics of LAB it is important to educate the world about LAB vital roles in food industry and its hygiene properties.

Isolation and identification of microorganisms in Kazakhstan koumiss and their application in preparing cow-milk koumiss

“…The LAB strains produce several compounds during lactic acid fermentations such as hydrogen peroxide, ethanol, organic compounds, exopolysaccharides, diacetyl, bacteriocins or bactericidal proteins, and other several enzymes. These compounds are important for various characteristics, such as color, flavor, and aroma, whereas LAB could control the functional characteristics that include fibrinolytic activity, probiotic effects, and antioxidant activity of fermented food (Kavitake et al, 2018;Rakhmanova et al, 2018). In addition, it was further postulated that LAB could affect the growth of filamentous fungi and yeasts that may alter the formation of wine flavor due to the esterification of ethanol and lactic acid or other acids produced by yeasts and filamentous fungi (Liu et al, 2003;Wang et al, 2008a).…”

Determination of bacteriocin-encoding genes of lactic acid bacteria isolated from traditional dairy products of Luxor province, Egypt

“…In addition, metabolic products produced by LAB related to the organoleptic, textural profile, and shelf life of the foods [1]. LAB are generally recognized as safe (GRAS) status, which increases their application in industrial-scale especially health-promoting products [2]. According to the dairy technology point of view, the subsequent genera are considered the foremost LAB: Aerococcus, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Streptococcus [3].…”

Türkiye’deki Geleneksel Fermente Ürünler

“…Most of the milk-based fermented foods are produced by fermentation of lactic acid bacteria, and species from the Gram (+) bacteria group, which include Lactobacillus, Leuconostoc, Lactococcus, Streptococcus, and Pediococcus, are used (Rakhmanova et al, 2018). Lactic acid bacteria increase the release of antimicrobial bacteriocins while preventing the proliferation of pathogens and microorganisms causing degradation and acidification (Rakhmanova et al, 2018;Şanlier, Gökcen, & Sezgin, 2019). Some of the positive effects of this condition on human health include modification of the intestinal microbiota, prevention, and treatment of inflammatory bowel disease in addition to anti-carcinogen and hypocholesterolemic effects.…”

“…Given the food fermentations (unlike yeastcontaining alcoholic fermentation), the most common lactic acid bacteria in fermented products are primarily responsible for most microbial conversions, and lactic acid bacteria are of great industrial importance. Many are generally recognized as safe (GRAS) microorganisms (Rakhmanova, Khan, & Shah 2018;Silva, Teixeira & Gibbs, 2002).…”