Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food

Abstract

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.

The Role of Microorganisms and Their Antibacterial Compounds in Food Biopreservation

“…Thea are also available as commercial products that can be added to food. Other LAB biologically active byproducts are ethanol, enzymes, diacetyl, exopolysaccharides (EPS), carbon dioxide, and hydrogen peroxide [3,13].…”

“…Lacticins are produced by L. lactis, and exhibit antimicrobial activity against Listeria, Bacillus, and Clostridium tyrobutyricum. They were applied in milk and dairy products as biopreservatives [13,80].…”