Prospective Research and Technological Advancements in Food and Health Sciences

Total Number of Pages : 418

Metabolites of Lactic Acid Bacteria (LAB): Production, Formulation and Potential applications in Food Industries

Author : Bilna Joseph^1#, Bhavadharani M^2#, K. Srinivasan², N. Baskaran², S. Vignesh^2*
Mail Id : vignesh@iifpt.edu.in

Abstract

In nature, lactic acid bacteria (LAB) are the predominant microflora of milk and its products. LAB is a diverse group of phylogenetically related microbes that produce lactic acid as the primary byproduct of carbohydrate fermentation. The fermented food sector extensively uses LAB, which can ferment carbohydrates to generate lactic acid. LAB’s microbial metabolic characteristics have drawn more attention due to their significant function in the food industry and their probiotic properties. LAB can decompose food macromolecules, break down indigestible polysaccharides, and generate a wide range of products during metabolism, including exopolysaccharides, bacteriocins, short-chain fatty acids, vitamins and amines. LAB is employed to enhance the flavour of fermented foods, boost food nutrition, lessen dangerous chemicals, lengthen shelf life, and be utilized as probiotics to improve bodily wellness. The name “probiotics” or “pro-life” was coined due to LAB’s ability to prevent and treat various illnesses. Since LAB can maintain food stability and safety for decades, it has been thoroughly investigated for bio-preservation. Numerous genera found in LAB produce metabolites that have been approved for use in food by various food regulatory organizations. LAB are considered safe organisms with the designation of GRAS (generally recognized as safe) and have relatively basic metabolic pathways that are fairly amenable to changes. The recent studies of metabolites produced from LAB, their potential and their use in food applications are discussed.

Keywords

Lactic acid bacteria Primary metabolites Secondary metabolites Extraction methods Biological activity Food industry applications

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Acknowledgments

The authors express their sincere gratitude to the National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) – Thanjavur, Thanjavur, Tamil Nadu, for providing the facilities and DST-SERB-SRG/2021/001005 for funding support to carry out the study.

Conflicts of Interest

The authors declare no conflict of interest.

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(^# Equally contributed)

¹Postgraduate Student, Jawaharlal Nehru Institute of Arts and Science College, MG University, Kerala-685552

²National Institute of Food Technology, Entrepreneurship and Management, Thanjavur, Thanjavur – 613 005, Tamil Nadu, India

*Corresponding author

Correspondence to vignesh@iifpt.edu.in

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Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. V. Eyarkai Nambi

Dr. M. Loganathan

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Bilna, J., Bhavadharani, M., Srinivasan, K., Baskaran, N., & Vignesh, S. (2023). Prospective Research and Technological Advancements in Food and Health Sciences. In S. Vignesh, Baskaran, N., Nambi, V., Loganthan, M (Ed.), Metabolites of Lactic Acid Bacteria (LAB): Production, Formulation and Potential applications in Food Industries: Skyfox Publishing Group. https://doi.org/10.22573/spg.023.978-93-90357-07-9/6

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