HEBERT Elvira Maria
capítulos de libros
Nutraceutics and high value metabolites produced by lactic acid bacteria
HEBERT, E.M.; SAVOY DE GIORI, G.; MOZZI, F.
Biotechnology of Lactic Acid Bacteria: Novel Applications
John Wiley & Sons, Ltd
Año: 2015; p. 297 - 308
Lactic acid bacteria (LAB) are a heterogeneous group of phylogenetically closely related microorganisms that produce lactic acid as the major or sole end-4product from carbohydrate fermentation. The acidic environment provided by LAB has been empirically used to preserve raw food materials since ancient times. This feature, which allows prolonging the shelf-life of fermented foods and feeds, was successfully applied in the formulation of starter cultures for the elaboration of a wide variety of fermented foods and beverages of diverse origin including milk, vegetables, fruits, meat, fish, and cereal. In addition to the rapid acidification traits of LAB, these microorganisms are capable of synthesizing other industrially interesting metabolites such as bacteriocins, exopolysaccharides (EPS), aroma compounds, sweeteners, vitamins, bioactive peptides, and so on, which in turn positively affect the organoleptic, texturizing, nutritional, and health-promoting properties of the final product. Furthermore, LAB species belonging mainly to the genus Lactobacillus, known as probiotics, may exert beneficial health effects on the consumer