Bibliographic summary of lactic acid bacteria and their relationship with human health
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Date
2023
Journal Title
Journal ISSN
Volume Title
Publisher
Université of Eloued-جامعة الوادي
Abstract
Lactic acid bacteria (LAB) are a heterogeneous group of bacteria that play an
important role in a variety of fermentation processes. They ferment dietary
carbohydrates and produce lactic acid as the main product of fermentation. In
addition, the degradation of proteins and fats and the production of various alcohols,
aldehydes, acids, esters and sulfur compounds contribute to the development of the
specific flavor in various fermented food products. The main application of LAB is as
starter farms, with a large variety of fermented dairy products (e.g. cheese, yoghurt,
fermented milk), meat, fish, fruits, vegetables and grain products. Furthermore, they
contribute to the flavour, texture and nutritional value of fermented foods and are
therefore used as adjuvant cultures. Examples include accelerating cheese ripening,
improving yoghurt texture through the production of exogenous sugars and
controlling secondary fermentation in wine production. The production of bacteria
and antifungal compounds has led to the application of bioprotective cultures in some
foods. Furthermore, the well-documented health-promoting properties of some
lactobacilli in association with bifidobacteria .
Description
Toxicology
Keywords
Lactic acid bacteria; fermentation; fermented foods; meat; dairy products; health ., بكتيريا حمض اللبنيك؛ التخمير. الأطعمة المخمرة؛ لحمة؛ ألبان منتجات؛ صحة .
Citation
Mimoire master