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Knowledge awaits. See Subscription Options Already a subscriber? Create Account See Subscription Options. Continue reading with a Scientific American subscription. A related compound that is made from lactic acid is calcium stearoyllactylate, which is used as a food preservative.
See also Acids and bases ; Metabolic disorders ; Metabolism. Chase, Marilyn. Drake, Geoff. Roberts, Marjorie. Apparently, these effects are species and strain specific, and the big challenge is the use of probiotic cultures composed of multiple species. Table 1 Lactic acid bacteria used as starter cultures in the production of some fermented food products.
Lactococcus, Lb. Lactobacillu s, Leuc. Leuconostoc, P. Pediococcus , S. Streptococcus, W. LAB are the most commonly used microorganisms for the fermentation and preservation of foods. Their importance is associated mainly with their safe metabolic activity while growing in foods utilising available sugar for the production of organic acids and other metabolites. Advances in the genetics, molecular biology, physiology, and biochemistry of LAB have provided new insights and applications for these bacteria.
Bacterial cultures with specific traits have been developed during the last 17 years, since the discovery of the complete genome sequence of Lc. However, the great challenge for food industry is to produce multiple strain cultures with multiple functions for specific products from specific regions of the world.
Also it is a challenge to produce foods, which are similar in sensory characteristics and nutritional value to the traditional products, even with special health-promoting properties, in a standardized, safe and controlled process. This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially.
Withdrawal Guidlines. Publication Ethics. Withdrawal Policies Publication Ethics. Journal of. Review Article Volume 6 Issue 2. Keywords: lactic acid bacteria, applications, fermented foods. Starter cultures for fermented foods Fermented foods are produced through fermentation of certain sugars by LAB and the origins of them are lost in antiquity.
Acidophilus 63 Fermented meat products Dry sausages Lb. Mesenteroides 70 , 71 Olives Lb. Probiotic effect Reference Assimilation of cholesterol 79 , 80 Lactose intolerance 79 —81 Control viral, bacterial and antibiotic associated diarrheal diseases 79 , 80 , 83 —85 Inflammatory bowel disease 79 Allergies and atopic dermatitis 86 , 87 Colonic carcinogens 88 , 89 Control of pathogenic bacteria 91 , 92 Stimulation of the immune system on the gut mucosal surface 93 Table 2 Effects of probiotics on the human health.
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