Lactic acid bacteria

FERNANDA MOZZI

Encyclopedia of Food and Health

Francis and Taylor

Lugar: New York; Año: 2015; p. 501 - 508

Lactic acid bacteria (LAB) constitute a broad heterogeneous group of generally food-grade microorganisms historically used in food preservation. Novel methodologies together with the development of molecular techniques have allowed the identification and discovery of new genera and species. Application of LAB has changed from traditionally fermented foods and beverages to rationally controlled food fermentations, in situ production of industrially relevant metabolites, and use as probiotics or as efficient microbial cell factories. Despite the beneficial status of LAB, some psychrotrophic species may cause detrimental effects in packaged foods. An overview of traditional and novel applications of these fascinating bacteria is presented.