Lactic Acid Bacteria
Lactic Acid Bacteria
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DOI：
10.1002/9783527807796.ch11
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发表时间：
2016-11
期刊：
影响因子：
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通讯作者：
L. Ruiz‐Rodríguez;Juliana Bleckwedel;M. E. Ortiz;Micaela Pescuma;F. Mozzi
中科院分区：
文献类型：
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作者：
L. Ruiz‐Rodríguez;Juliana Bleckwedel;M. E. Ortiz;Micaela Pescuma;F. Mozzi
乳酸菌（LAB）构成了历史上用于食品保存的广泛的食品级微生物的异质组。新的方法学和分子技术的发展使新属和新种的鉴定和发现成为可能。乳酸菌的应用已经从传统的发酵食品和饮料转变为合理控制的食品发酵，原位生产工业相关的代谢产物，并用作益生菌或高效的微生物细胞工厂。尽管乳酸菌的有益地位，一些嗜冷物种可能会导致包装食品的有害影响。概述了这些迷人的细菌的传统和新的应用。
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 fermentation, 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.