DEVELOPMENTS OF LACTIC ACID BACTERIA AND THEIR METABOLITES FOR FOOD QUALITY, FOOD SAFETY AND HUMAN HEALTH

Main Article Content

O. K. Achi
E Ejike
O. I. Ibok
C. G. Ohaegbu

Abstract

Lactic acid bacteria (LAB) are a group of highly specialized bacteria specifically adapted to a diverse range of habitats. They are relevant not only for traditional food fermentations, but also as probiotics, potential therapeutics and cell factories for the production of naturally occurring antimicrobial compounds which could be applied as food preservatives to protect food quality and extend the shelf life of foods and beverages. The metabolic products of LAB improve shelf-life, organoleptic and nutritional properties of foods. The industrial potential of LAB, however, is much wider and many strains have well-established metabolites which represent promising avenues where nature’s gifts may be repurposed for use in food quality and safety.  The use of lactic acid bacteria and metabolites in food fermentations thereof to increase product shelf life has attracted much interest during recent years. Their potential use as biopreservatives and as probiotics in many food matrices appears to be huge. The bio-functional properties such as antimicrobial activity, anti-inflammatory, antioxidant, antidiarrheal, antiviral, immunomodulatory, anti-diabetic and anti-cancer activities are the very best applicable research areas of lactic acid bacteria in human health. This review shall give an overview highlighting some of the most striking technological/industrial applications of lactic acid bacteria as well as their metabolites in food safety and human health.

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Achi, O. K., Ejike, E., Ibok, O. I., & Ohaegbu, C. G. (2019). DEVELOPMENTS OF LACTIC ACID BACTERIA AND THEIR METABOLITES FOR FOOD QUALITY, FOOD SAFETY AND HUMAN HEALTH. The Bioscientist Journal, 7(1), 62-83. Retrieved from http://bioscientistjournal.com/index.php/The_Bioscientist/article/view/95
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