Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry.

Mengxin Lv,Jinju Wang,Meluleki Hungwe,Xiaojia Bai,Zhen Shao,Jiangtao Wu,Jingli Xie,Yanping Wang,Yaqi Wang,Weitao Geng

doi:10.3389/fbioe.2021.612285

Abstract

Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.

Highlights

In recent years, more and more attention has been paid to the metabolism of lactic acid bacteria
Glutathione is rare in Gram-positive bacteria, but it can be produced in some lactic acid bacteria, such as Streptococcus thermophilus, Enterococcus faecalis, Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, Latilactobacillus sakei and Ligilactobacillus ruminis, etc. (Pophaly et al, 2012)
The lactic acid bacteria had been used in fermentation products for a long time

Summary

Introduction

More and more attention has been paid to the metabolism of lactic acid bacteria. In the fermentation process of yam-based foods, phytase produced by Leuconostoc lactis CCMA 0415, Lactiplantibacillus plantarum CCMA 0744 and Limosilactobacillus fermentum CCMA 0745 can decompose phytic acid (Batista et al, 2019). A variety of lactic acid bacteria can synthesize different kinds of exopolysaccharides, such as Streptococcus thermophilus, Limosilactobacillus reuteri, Lacticaseibacillus casei, Lactiplantibacillus plantarum and so on.

Results

Conclusion