World Journal of Food Science and Technology

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A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria

Received: 23 March 2018    Accepted: 16 April 2018    Published: 19 May 2018
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Abstract

Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.

DOI 10.11648/j.wjfst.20180201.13
Published in World Journal of Food Science and Technology (Volume 2, Issue 1, March 2018)
Page(s) 19-24
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Lactic Acid Bacteria, Fermentation, Pathogenic, Bacteriocins

References
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Author Information
  • Department of Microbial, Cellular and Molecular Biology, Addis Ababa University, Addis Ababa, Ethiopia

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    Mesele Admassie. (2018). A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World Journal of Food Science and Technology, 2(1), 19-24. https://doi.org/10.11648/j.wjfst.20180201.13

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    ACS Style

    Mesele Admassie. A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World J. Food Sci. Technol. 2018, 2(1), 19-24. doi: 10.11648/j.wjfst.20180201.13

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    AMA Style

    Mesele Admassie. A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World J Food Sci Technol. 2018;2(1):19-24. doi: 10.11648/j.wjfst.20180201.13

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  • @article{10.11648/j.wjfst.20180201.13,
      author = {Mesele Admassie},
      title = {A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria},
      journal = {World Journal of Food Science and Technology},
      volume = {2},
      number = {1},
      pages = {19-24},
      doi = {10.11648/j.wjfst.20180201.13},
      url = {https://doi.org/10.11648/j.wjfst.20180201.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.wjfst.20180201.13},
      abstract = {Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.},
     year = {2018}
    }
    

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    T1  - A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria
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    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
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    AB  - Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.
    VL  - 2
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