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Lactic Acid Bacteria as a Source of Functional Ingredients

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Food Microbial Sustainability

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Abstract

The formation of fermented foods relies heavily on lactic acid bacteria. They are employed as starters in various dairy, meat, vegetable, and beverage fermentations because of their metabolic capabilities. Their metabolic by-products enhance food’s nutritional content, organoleptic qualities, and microbiological safety. Therefore, we examine the present situation of these items in this chapter. Lactic acid bacteria make antimicrobial substances like bacteriocins and organic acids that stop many pathogenic microorganisms from growing. The biofortification of vitamins by lactic acid bacteria reduces deficiencies and increases food value. Exopolysaccharides produced by LAB provide the dual functions of enhancing food texture and serving as a component of functional foods. They also enhance the flavor of fermented foods through aroma chemicals produced by metabolizing citrate and amino acids. People are apprehensive about processed foods and artificial preservatives. The use of LAB in goods or processing is recognized as a natural method of food preservation and health promotion.

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Authors and Affiliations

  1. National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

    Maryam Fatima & Sultan Mehmood Ghani

  2. Department of Botany, University of the Punjab, Lahore, Pakistan

    Samia Khanum

  3. Department of Biological Sciences, Al Hussein Bin Talal University, Ma’an, Jordan

    Abdel Rahman Mohammad Said Al-Tawaha

  4. Department of Microbiology, Lovely Professional University, Phagwara, Punjab, India

    Arun Karnwal

  5. Department of Life Sciences, Presidency University, Kolkata, India

    Abhijit Dey

  6. Department of Crop Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Selangor, Malaysia

    Abdel Razzaq M. Al Tawaha

  7. School of Life Science, Chinese University of Hong Kong, Hong Kong, China

    Iftikhar Ali

  8. Centre for Plant Science and Biodiversity, University of Swat, Charbagh, Pakistan

    Iftikhar Ali

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  1. Maryam Fatima
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  2. Sultan Mehmood Ghani
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Correspondence to Abdel Rahman Mohammad Said Al-Tawaha .

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  1. Department of Microbiology, Lovely Professional University, Punjab, India

    Arun Karnwal

  2. Department of Biological Sciences, Al Hussein Bin Talal University, Ma'an, Jordan

    Abdel Rahman Mohammad Said Al-Tawaha

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Fatima, M. et al. (2023). Lactic Acid Bacteria as a Source of Functional Ingredients. In: Karnwal, A., Mohammad Said Al-Tawaha, A.R. (eds) Food Microbial Sustainability. Springer, Singapore. https://doi.org/10.1007/978-981-99-4784-3_8

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