Organic acids production from lactic acid bacteria: A preservation approach

Bangar S. P., Suri S., Trif M., ÖZOĞUL F.

FOOD BIOSCIENCE, cilt.46, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 46
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.fbio.2022.101615
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Lactic acid bacteria, Organic acids, Synthesis, Mechanism, Applications, ESCHERICHIA-COLI O157H7, CITRATE TRANSPORTER CITP, LISTERIA-MONOCYTOGENES, SUCCINIC ACID, LACTOBACILLUS-PLANTARUM, SALMONELLA-TYPHIMURIUM, STAPHYLOCOCCUS-AUREUS, BACILLUS-SUBTILIS, CITRIC-ACID, HOT-WATER
  • Çukurova Üniversitesi Adresli: Evet

Özet

The lactic acid bacteria (LAB) are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites. Organic acids, including propionic, formic, acetic acid, and lactic acid, create an unfavorable environment for the growth of spoilage and pathogenic microorganisms. Also, they are employed as monomers or starting ingredients for food-based supplements, biomaterials, and biodegradable polymers. Organic acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and appeal. Organic acids can be useful as starting materials in multiple applications, including food, chemical, cosmetic, pharmaceutical, and beverage industries owing to their various functional properties. Additionally, the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable feedstocks. This article aims to provide the potential of LAB as a biological catalyst for producing different organic acids. Also, the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques.