Original title: Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Lactic acid bacteria are tiny organisms that turn sugars and other carbohydrates into lactic acid. As they grow, they can break down some hard-to-digest food components and change unwanted flavors. They also make substances such as vitamins, short-chain fatty acids, and bacteriocinsSubstances made by some bacteria that can inhibit other bacteria.. These activities give food makers ways to change flavor, nutrition, safety, and storage life.
Imagine making soup with ingredients that change as they cook. Some pieces soften, some flavors mellow, and new flavors appear. In this paper, the cooking changes stand for what lactic acid bacteria do to food: they break down some ingredients and produce substances that can affect taste, nutrition, and storage life.
Food makers use these microbes to improve fermented foods, add nutritional value, reduce harmful substances, and extend shelf life. Some are also used as probiotics, with the aim of supporting health in the body.
The abstract describes a review of metabolites and possible food-industry applications, but gives no specific study results, comparisons, or evidence for how well each application works. It also does not specify which bacterial strains or foods are most suitable, or detail the limits of probiotic health effects.
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Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry — Yaqi Wang, Yaqi Wang, Jiangtao Wu et al. — Frontiers in Bioengineering and Biotechnology — doi:10.3389/fbioe.2021.612285
Abstract licence: CC BY
Explanation generated by Synthesis from the abstract — it is not the original paper.