The Impacts of on the Functional Properties of Fermented Foods: A Review of Current Knowledge.

One of the most varied species of lactic acid bacteria is (), formerly known as . It is one of the most common species of bacteria found in foods, probiotics, dairy products, and beverages. Studies related to genomic mapping and gene locations of have shown the novel findings of its new strains along with their non-pathogenic or non-antibiotic resistance genes. Safe strains obtained with new technologies are a pioneer in the development of new probiotics and starter cultures for the food industry. However, the safety of strains and their bacteriocins should also be confirmed with in vivo studies before being employed as food additives. Many of the strains and their bacteriocins are generally safe in terms of antibiotic resistance genes. Thus, they provide a great opportunity for improving the nutritional composition, shelf life, antioxidant activity, flavour properties and antimicrobial activities in the food industry. Moreover, since some strains have the ability to reduce undesirable compounds such as aflatoxins, they have potential use in maintaining food safety and preventing food spoilage. This review emphasizes the impacts of strains on fermented foods, along with novel approaches to their genomic mapping and safety aspects.