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Pakistan Journal of Nutrition
  Year: 2002 | Volume: 1 | Issue: 1 | Page No.: 20-24
DOI: 10.3923/pjn.2002.20.24
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Role of Lactic Acid Bacteria (LAB) in Food Preservation and Human Health – A Review

Soomro A.H. , T. Masud and Kiran Anwaar

Fermentation of various food stuffs by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation practiced by mankind . Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more scientific attention , particularly in the use of various strains of lactic acid bacteria One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. In recent years interest in these compounds has grown substantially due to their potential usefulness as natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and / or safety. There is growing consumer awareness of the link between diet and health. Recent scientific evidence supports the role of probiotic LAB in mediating many positive health effects.Traditional probiotic dairy strains of lactic acid bacteria have a long history of safe use and most strains are considered commensal microorganisms with no pathogenic potential.
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  •    Optimization of Split Pea and Dry Figs-Based Media for the Growth of Lactobacillus plantarum through Plackett-Burman and Response Surface Methodological Approaches
  •    Antibacterial Bioactivity of Selected Lactic Acid Bacterial Strains against some Human Pathogenic Bacteria
  •    The Potentials of Lime (Citrus aurantifolia) for Improving Traditional Corn Fermentation for Probiotic Lactic Acid Bacterial Proliferation
How to cite this article:

Soomro A.H. , T. Masud and Kiran Anwaar , 2002. Role of Lactic Acid Bacteria (LAB) in Food Preservation and Human Health – A Review. Pakistan Journal of Nutrition, 1: 20-24.

DOI: 10.3923/pjn.2002.20.24






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