Traditional and New Microorganisms in Lactic Acid Fermentation of Food

Abstract

Lactic acid fermentation is one of the oldest and most commonly used methods of bioconservation. This process is widely used for food preservation and also for a production technique that relies on the metabolism of lactic acid bacteria (LAB) to convert carbohydrates into lactic acid. This fermentation imparts unique flavors and texture of foods, extends their shelf life, and can offer health benefits. There are both traditional and new microorganisms involved in the lactic acid fermentation of food. The current review outlines the issues of fermented foods. Based on traditional fermentation methods, a broad panorama of various food products is presented, with the microorganisms involved. The methods of both traditional fermentation (spontaneous and back-slopping) as well as the importance and application of starter cultures in mass food production are presented. Currently, based on the results of scientific research, the health-promoting effect of fermented foods is becoming more and more important. This is due to the presence of probiotic microorganisms that are naturally presented or may be added to them, as starter cultures or additives, and from the presence of prebiotics and postbiotics. New innovative methods of using probiotic microorganisms open up new and broad perspectives for fermented functional foods.

Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential

“…brevis, Ln. mesenteroides, P. pentosaceus, Limosilactobacillus fermentum, and Lactococcus lactis were the main microorganisms isolated from vegetables [27,28].…”

Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters

“…The acidification performance is considered a primary criterion for selecting starter cultures with potential dairy applications [70]. Indeed, rapid fermentation and subsequent acidification are essential for ensuring product safety and texture [71,72]. In more detail, the well-known gel structure of fermented milk products is the result of acidic coagulation of caseins (namely αS1, αS2, β, and κ-casein) that is obtained at a pH of around 4.8, thus strongly affecting the rheological properties of the end product [73].…”

“…The acidification performance is considered a primary criterion for selecting starter cultures with potential dairy applications [70]. Indeed, rapid fermentation and subsequent acidification are essential for ensuring product safety and texture [71,72]. In more detail,…”

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

“…During this fermentation process, LAB induce a rapid acidification of the substrate by producing organic compounds such as lactic acid, acetic acid, ethanol, enzymes, and bacteriocins. Among their byproducts, lactic acid stands out as the main product of this biochemical process [3].…”