Lactic Acid Bacteria (LAB) Applications in the Food Industry: Probiotic Foods-A Mini Review
Contribución a publicación períodica
Barboza Vargas, Natalia María
Usaga Barrientos, Jessie
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Lactic Acid Bacteria (LAB) is a diverse group of cocci and rods characterized by the production of Lactic Acid (LA). Some LAB, with probiotic traits, have been extensively used since ancient times on food production. Advances in science have given the opportunity to understand the organization of LAB genomes considering their habitats and interactions with other species. Nowadays, it is possible to carry out in vitro and in vivo tests to search for different LAB profiles and therefore applications, and to learn about the benefits they can offer to consumers. Some advantages that have been associated with their consumption is having a healthy intestinal microbiota, as well as the reduction of some digestive disorders. It is known that LAB can produce compounds such as LA, acetic acid, and other desirable by-products such as bacteriocins. These compounds are associated with the inhibition including of some pathogenic microorganisms among other properties.
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