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Research Journal of Microbiology
  Year: 2010 | Volume: 5 | Issue: 12 | Page No.: 1213-1221
DOI: 10.3923/jm.2010.1213.1221
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Beneficial Role of Lactic Acid Bacteria in Food Preservation and Human Health: A Review

Asmahan Azhari Ali

There is several potential health or nutritional benefits possible from some species of lactic acid bacteria. Among these are: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer and control of serum cholesterol levels. Some potential benefits may result from growth and action of the bacteria during the manufacture of cultured foods. Some may result from growth and action of certain species of the lactic acid bacteria in the intestinal tract following ingestion of foods containing them. In selecting a culture to produce a specific benefit it is necessary to consider not only the wide variation among species of the lactic acid bacteria but also that among strains within a given species. The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures of lactic acid bacteria with an industrially important functionality are being developed. The latter can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Examples are lactic acid bacteria that produce antimicrobial substances, sugar polymers, sweeteners, aromatic compounds, vitamins, or useful enzymes, or that have probiotic properties. In the developed world, lactic acid bacteria are usually associated with fermented dairy products and the use of dairy starter cultures has become a whole industry this century. Add to this that lactic acid bacteria have been associated with beneficial health effects for many years now. Nowadays, many food products are promoted as being particularly healthy because of the characteristics of certain strains of lactic acid bacteria. Unfortunately, not all these strains have been studied carefully and therefore it might be difficult to substantiate some of the claims. Thus, there is a clear need for the critical study of the effects on health of strain selectio and quality.
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  •    Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
  •    Use of Starter Cultures of Lactic Acid Bacteria and Yeasts in the Preparation of Kisra, a Sudanese Fermented Food
How to cite this article:

Asmahan Azhari Ali , 2010. Beneficial Role of Lactic Acid Bacteria in Food Preservation and Human Health: A Review. Research Journal of Microbiology, 5: 1213-1221.

DOI: 10.3923/jm.2010.1213.1221






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