Chapter 15 - Potential of lactic acid bacteria as starter cultures for food fermentation and as producers of biochemicals for value addition

Abstract

Lactic acid bacteria (LAB), a diverse group of industrially important microorganisms, are known for their vital role in various fermentation processes. Besides their main role in carbohydrate fermentation, which produces lactic acid as major end product, they have also been engaged in degradation of proteins and lipids releasing alcohols, acids, esters, and other compounds that significantly contribute to the development of aroma and flavor in those food products. LAB have principally been used as starter cultures, and numerous varieties of fermented products including fermented fruits and vegetables to cereal products, dairy products to fermented fish, and meat products have been manufactured and commercialized. Furthermore, LAB are also involved in the production of certain health-promoting and beneficial biochemicals such as bacteriocins, organic acids, enzymes, exopolysachharides, and others for food and nonfood industries. The aim of this chapter is to provide a detailed overview of the potential of LAB in producing different fermented foods and substances of biochemical and nutraceutical importance.