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Yaqi Wang, Yaqi Wang, Jiangtao Wu, Mengxin Lv, Zhen Shao, Meluleki Hungwe, Jinju Wang, Xiaojia Bai, Jingli Xie, Yanping Wang, Yanping Wang, Weitao Geng
Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.
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Wang, Y., Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., Wang, Y., & Geng, W. (2021). Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry. Frontiers in Bioengineering and Biotechnology, 9, 612285. https://doi.org/10.3389/fbioe.2021.612285
Wang, Yaqi, et al. "Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry." Frontiers in Bioengineering and Biotechnology, vol. 9, 2021, pp. 612285, https://doi.org/10.3389/fbioe.2021.612285.
Wang, Yaqi, Yaqi Wang, Jiangtao Wu, Mengxin Lv, Zhen Shao, Meluleki Hungwe, Jinju Wang, et al. "Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry." Frontiers in Bioengineering and Biotechnology 9 (2021): 612285. https://doi.org/10.3389/fbioe.2021.612285.
Wang Y., Wang Y., Wu J. [и др.] Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry // Frontiers in Bioengineering and Biotechnology. — 2021. — Vol. 9. — P. 612285. — URL: https://doi.org/10.3389/fbioe.2021.612285
@article{wang2021metabolism,
title = {{Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry}},
author = {Yaqi Wang and Yaqi Wang and Jiangtao Wu and Mengxin Lv and Zhen Shao and Meluleki Hungwe and Jinju Wang and Xiaojia Bai and Jingli Xie and Yanping Wang and Yanping Wang and Weitao Geng},
journal = {Frontiers in Bioengineering and Biotechnology},
year = {2021},
volume = {9},
pages = {612285},
doi = {10.3389/fbioe.2021.612285},
url = {https://doi.org/10.3389/fbioe.2021.612285}
}TY - JOUR AU - Wang, Yaqi AU - Wang, Yaqi AU - Wu, Jiangtao AU - Lv, Mengxin AU - Shao, Zhen AU - Hungwe, Meluleki AU - Wang, Jinju AU - Bai, Xiaojia AU - Xie, Jingli AU - Wang, Yanping AU - Wang, Yanping AU - Geng, Weitao TI - Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry JO - Frontiers in Bioengineering and Biotechnology VL - 9 SP - 612285 PY - 2021 DA - 2021/05/12 DO - 10.3389/fbioe.2021.612285 UR - https://doi.org/10.3389/fbioe.2021.612285 ER -
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