Anumudu Christian Kosisochukwu, Miri Taghi, Onyeaka Helen
School of Chemical Engineering, University of Birmingham, Birmingham B15 2TT, UK.
Foods. 2024 Nov 21;13(23):3714. doi: 10.3390/foods13233714.
Lactic Acid Bacteria (LAB) have garnered significant attention in the food and beverage industry for their significant roles in enhancing safety, quality, and nutritional value. As starter cultures, probiotics, and bacteriocin producers, LAB contributes to the production of high-quality foods and beverages that meet the growing consumer demand for minimally processed functional and health-promoting food products. Industrial food processing, especially in the fresh produce and beverage sector, is shifting to the use of more natural bioproducts in food production, prioritizing not only preservation but also the enhancement of functional characteristics in the final product. Starter cultures, essential to this approach, are carefully selected for their robust adaptation to the food environment. These cultures, often combined with probiotics, contribute beyond their basic fermentation roles by improving the safety, nutritional value, and health-promoting properties of foods. Thus, their selection is critical in preserving the integrity, quality, and nutrition of foods, especially in fresh produce and fruits and vegetable beverages, which have a dynamic microbiome. In addition to reducing the risk of foodborne illnesses and spoilage through the metabolites, including bacteriocins they produce, the use of LAB in these products can contribute essential amino acids, lactic acids, and other bioproducts that directly impact food quality. As a result, LAB can significantly alter the organoleptic and nutritional quality of foods while extending their shelf life. This review is aimed at highlighting the diverse applications of LAB in enhancing safety, quality, and nutritional value across a range of food products and fermented beverages, with a specific focus on essential metabolites in fruit and vegetable beverages and their critical contributions as starter cultures, probiotics, and bacteriocin producers.
乳酸菌（LAB）在食品和饮料行业中备受关注，因为它们在提高安全性、质量和营养价值方面发挥着重要作用。作为发酵剂、益生菌和细菌素生产者，乳酸菌有助于生产高质量的食品和饮料，以满足消费者对最少加工的功能性和促进健康食品日益增长的需求。工业食品加工，尤其是在新鲜农产品和饮料领域，正转向在食品生产中使用更多天然生物制品，不仅注重保存，还注重提高最终产品的功能特性。对于这种方法至关重要的发酵剂，会因其对食品环境的强大适应性而被精心挑选。这些培养物通常与益生菌结合使用，它们除了发挥基本的发酵作用外，还通过提高食品的安全性、营养价值和促进健康的特性做出贡献。因此，它们的选择对于保持食品的完整性、质量和营养至关重要，尤其是在具有动态微生物群落的新鲜农产品以及水果和蔬菜饮料中。除了通过它们产生的包括细菌素在内的代谢产物降低食源性疾病和腐败的风险外，在这些产品中使用乳酸菌还可以提供必需氨基酸、乳酸和其他直接影响食品质量的生物制品。因此，乳酸菌可以显著改变食品的感官和营养质量，同时延长其保质期。本综述旨在强调乳酸菌在提高一系列食品和发酵饮料的安全性、质量和营养价值方面的多样应用，特别关注水果和蔬菜饮料中的必需代谢产物以及它们作为发酵剂、益生菌和细菌素生产者的关键贡献。
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