Lactic acid bacteria as pro-technological, bioprotective and health-promoting cultures in the dairy food industry

Asuagunduz D., ŞAHİN T. Ö., AYTEN Ş., YILMAZ B., GÜNEŞLİOL B. E., Russo P., ...Daha Fazla

FOOD BIOSCIENCE, cilt.47, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.fbio.2022.101617
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Lactic acid bacteria, Dairy food products, Fermentation, Functional foods, Health impacts, GAMMA-AMINOBUTYRIC-ACID, CONJUGATED LINOLEIC-ACID, IN-VIVO, BIOACTIVE PEPTIDES, STARTER CULTURES, FERMENTED MILKS, KEFIR GRAINS, MOUSE MODEL, LACTOBACILLUS, YOGURT
  • Çukurova Üniversitesi Adresli: Evet

Özet

Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential. Fermented dairy products, that is ancient traditions worldwide, still have been accepted and consumed today for their nutritional and organoleptic attributes. In accordance with the current trends in the market and greater awareness of consumer well-being, a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,.-aminobutyric acid, conjugated linoleic acid, bioactive peptides, exopoly-saccharides as well as vitamins during LAB fermentation. The long histories of yogurt, kefir, and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems. Therefore, this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological, bioprotective, and health-promoting in the food chain.