Lactic acid bacteria as source of biosurfactants

CARMEN A. CAMPOS; MARIA F GLIEMMO; VIRGINIA M LARA

The many benefits of lactic acid bacteria

NOVAPUBLISHERS

Lugar: NUEVA YORK; Año: 2019; p. 91 - 110

Nowadays consumers demand for healthier foods and for chemical free additives products. Lactic acid bacteria (LAB) have a generally recognized as safe (GRAS) status according to Food and Drug Administration Agency. Furthermore, they are an important source of bioactive compoundswith wide applications in the food industry. Some of these compounds are in situ produced while others are ex situ. LAB have been used to produce fermented products since ancient times and the safety and sensory characteristics of these products rely on a diversity of metabolites produced in situ by LAB. In the last decades, the possible application of LAB metabolites as preservatives has increased; mainly bacteriocins, which were even approved worldwide. However, the use of LAB metabolites as additives is still emerging, particularly in the case of biosurfactants. These can exhibit emulsifying, antiadhesive and antimicrobial activity. The main objective of this chapter is to review the current status of the knowledge and possible applications of biosurfactants as additives for the formulation of foods.