Abstract
Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes.
Highlights
The term fermentation derives from the Latin ‘fervere’, which means to boil, due to the appearance produced by yeast on fruit or malt extracts, as a result of the production of carbon dioxide bubbles caused by the catabolism of the sugars in the extract [1]
Fermentation is a catabolic process of incomplete oxidation, completely anaerobic, and its final product is an organic compound, where in the absence of oxygen, the final acceptor of the NADH electrons produced in glycolysis is not oxygen, but an organic compound that will be reduced to oxidize NADH to NAD+ [3]
The fermentation process has many benefits because agro-industrial wastes can be used, it is low in cost, and the recuperation of bioactive compounds is high; this process enhances some biological properties
Summary
The term fermentation derives from the Latin ‘fervere’, which means to boil, due to the appearance produced by yeast on fruit or malt extracts, as a result of the production of carbon dioxide bubbles caused by the catabolism of the sugars in the extract [1]. The most common concept of fermentation is the conversion of sugar into an organic acid, into alcohol. It occurs naturally in many food types, and humans have used it since ancient times to improve the preservation and the organoleptic properties of food. The fermentation processes have some main purposes: (1) the enrichment of the diet by developing flavors, aromas, and textures; (2) food preservation through lactic acid, ethanol, acetic acid, and alkaline fermentations; (3) enrichment of foods with protein, amino acids, lipids, and vitamins; (4) decrease in cooking time and fuel requirements so that the loss of nutrients is less; and (5) it can produce nutrients or eliminate anti-nutrients; being the final product an organic compound that characterizes the types of fermentation [4].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
