Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CS 60319, 60203 Compiègne Cedex, France.
ESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, France.
Food Res Int. 2020 Nov;137:109544. doi: 10.1016/j.foodres.2020.109544. Epub 2020 Jul 14.
Lactic acid bacteria (LAB) have a long history of applications in the food industry for fermentation and preservation. This feature is due to their metabolic products that can improve the nutritional and sensory characteristics of foods as well as their antimicrobial compounds that contribute to extend the shelf life of food products. Some emerging technologies including pulsed electric fields (PEF), power ultrasound (US), high-pressure processing (HPP), ultraviolet (UV), and microwave (MW) have attracted great attention for their implementation in the food industry as mild processing technologies. They have the advantage of efficiently inactivating the microorganisms, along with maintaining the fresh attributes of the food products. When applied at a sub-lethal level, these technologies present the potential to enhance several processes, such as improved microbial growth and fermentation conditions, as well as modified metabolic properties of LAB. This review covers the characteristics of LAB and their applications in the food industry. It discusses the impacts of emerging technologies on these microorganisms, with a special focus on microbial inactivation, growth stimulation, and improvement of the beneficial features of LAB by emerging technologies.
乳酸菌（LAB）在食品工业中有着悠久的发酵和保鲜应用历史。这一特性源于其代谢产物可以改善食品的营养和感官特性，以及其抗菌化合物有助于延长食品的保质期。一些新兴技术，包括脉冲电场（PEF）、功率超声（US）、高静压处理（HPP）、紫外线（UV）和微波（MW），因其作为温和处理技术在食品工业中的应用而受到极大关注。它们具有有效灭活微生物的优势，同时保持食品的新鲜属性。当应用于亚致死水平时，这些技术有可能增强几种过程，例如改善微生物的生长和发酵条件，以及改变 LAB 的代谢特性。本综述介绍了 LAB 的特性及其在食品工业中的应用。它讨论了新兴技术对这些微生物的影响，特别关注新兴技术对微生物失活、生长刺激和改善 LAB 有益特性的影响。
