Bartkiene Elena, Özogul Fatih, Rocha João Miguel
Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes 18, LT-47181 Kaunas, Lithuania.
Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes 18, LT-47181 Kaunas, Lithuania.
Foods. 2022 Feb 3;11(3):452. doi: 10.3390/foods11030452.
This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.
本综述旨在强调这样一个事实，即面包酸面团是制备食品、营养保健品和饲料时技术、抗菌、毒素降解、免疫系统和粪便微生物群建模生物制剂的一个非常有前景的来源，在工业生物技术规模上具有巨大潜力。酸面团乳酸菌（LAB）有许多应用，它们是自发酸面团中的主要微生物。除了作为食品和饲料工业中的纯技术菌株应用外，考虑到这些微生物的特定特性（抗菌、抗真菌、免疫调节和微生物群调节等），它们还被用作高价值食品以及营养保健品配方中的宝贵成分。此外，LAB的一个非常有前景的应用是将它们与植物和/或动物源成分结合使用，由于不同的作用机制以及理想的共生活性，从而提高整个组合的功能特性。除了使用酸面团微生物制备的传统食品（面包、饼干、肉类产品、乳制品、饮料等）外，它们还可用于食品、营养保健品和饲料工业中增值成分的制备。最后，本小型综述简要介绍了酸面团LAB在食品、饲料和营养保健品工业中的可能应用。
