Journal of Food Science & Technology
Call Us: +1 6469050407
  editor@siftdesk.org Sign In | Register
  • Home
  • About Us
  • Journals
  • Guidelines
    • Author Guidelines
    • Editor Guidelines
    • Reviewer Guidelines
  • Policies
    • Publication Ethics
    • Peer Review
    • Open Access
    • Terms & Conditions

A PHP Error was encountered

Severity: Notice

Message: Undefined offset: 0

Filename: components/journal-topic.php

Line Number: 5

Backtrace:

File: /home/siftdesk.org/public_html/application/views/components/journal-topic.php
Line: 5
Function: _error_handler

File: /home/siftdesk.org/public_html/application/controllers/Home.php
Line: 2368
Function: view

File: /home/siftdesk.org/public_html/index.php
Line: 316
Function: require_once

Logo
  • Journal Home
  • Special Issue Topics
  • Article In Press
  • Current Issue
  • Archive
  • Submit Manuscript
  • Editorial Members
  • Indexing Archive
  • Processing Fee

© 2010 - 2020 Copyright Sift Desk Journals. All Rights Reserved

profile

Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.343

Industrial and Health Applications of Lactic Acid Bacteria and Their Metabolites

Submit Manuscript on this topic
Indexed Articles

Description

Lactic acid bacteria (LAB) are a heterogeneous group of species, which synthesize lactic acid as the major product of sugar fermentations. LAB are an industrially important group of microorganisms used throughout the world for a large variety of food fermentations, such as those of dairy, wine, bread and vegetables.

The European Food Safety Agency (EFSA) has recently introduced a system for a premarket safety assessment of selected taxonomic groups of microorganisms leading to a ‘Qualified Presumption of Safety’ (QPS), the European equivalent of the Generally Recognized As Safe (GRAS) status. Several species of food associated LAB have obtained a QPS status. The adaptability of LAB to fermentation processes, their biosynthetic capacity and metabolic versatility, are some of the principal features that facilitate the application of LAB as microbial starters for producing, releasing and/or increasing specific beneficial compounds in fermented food. In addition, LAB produce compounds related to the food safety just contributing to prevent the growth of pathogens (i. e. antimicrobial peptides) or generating compounds which can cause serious health problems in humans (i. e. biogenic amines). Therefore, characterization and usage of new bacteriocins for food preservation and the detection, understanding and control of the biogenic amine production by LAB are subject of current studies in the field.

LAB are also natural members of the human gastrointestinal microbiota and several strains are considered beneficial to the host and have been selected for probiotic applications.

Likewise, there are a number of metabolites produced by these organisms, such as vitamins as well as certain polysaccharides (prebiotics) whose functions, among others, is to enhance the development of a microbiota that is beneficial to the human gastrointestinal tract, as well as possibly possessing an immunomodulating effect. These aspects constitute an important field of research that could lead to the production of fermented functional foods (and beverages) which benefit human health.

Keywords

Lactic acid bacteria, functional food, food safety, probiotic, prebiotic


Journal Archive

Volume: 8 Issue: 1 Volume: 7 Issue: 2 Volume: 7 Issue: 1 Volume: 6 Issue: 3 Volume: 6 Issue: 2 Volume: 6 Issue: 1 Volume: 5 Issue: 7 Volume: 5 Issue: 6 Volume: 5 Issue: 5 Volume: 5 Issue: 4 Volume: 5 Issue: 3 Volume: 5 Issue: 2 Volume: 5 Issue: 1 Volume: 4 Issue: 9 Volume: 4 Issue: 8 Volume: 4 Issue: 7 Volume: 4 Issue: 6 Volume: 4 Issue: 5 Volume: 4 Issue: 4 Volume: 4 Issue: 3 Volume: 4 Issue: 2 Volume: 4 Issue: 1 Volume: 3 Issue: 6 Volume: 3 Issue: 5 Volume: 3 Issue: 4 Volume: 3 Issue: 3 Volume: 3 Issue: 2 Volume: 3 Issue: 1 Volume: 2 Issue: 2 Volume: 2 Issue: 1 Volume: 1 Issue: 4 Volume: 1 Issue: 3 Volume: 1 Issue: 2 Volume: 1 Issue: 1

Journal Recent Articles

Author: Nasiru Alhassan
Effects of cowmilk butter and honey wax coatings and storage temperature on the physicochemical, sensory attributes, and quality of oranges (citrus sinensis) cv sw
Author: Chang-Hua Xu
Repairing and Protecting Effects of Pneumatophorus japonicus heads peptides on GES-1 Cells Damaged by Alcohol
Author: Saji Gomez
Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage
Author: Chenyan Lv
Distribution, purification, and delivery of astaxanthin in food system
Author: Costantine Daher
Wild Daucus Carota Oil Extract: An Innocuous Preventative and Chemotherapeutic Agent Against Chemically Induced Breast Cancer
Author: Yunusa Bello M
Application of RSM in modelling and Numerical optimisation of proximate composition of instant Extruded kunun-gyada(porridge) from the blend of sorghum-groundnut
Author: Raghu Vishweswaraiah
Spore germination-enzyme inhibition assay for rapid detection of Pesticide residue in milk
Author: Soo Peng Koh
SCOBY papaya beverages induce gut microbiome interaction as potential antiobesity in weight management control supplement
Author: Shoulei Yan
Purification and Clean-up of 3-NPA from Sugarcane by using Molecularly Imprinted Polymer Solid Phase Extraction Coupled with HPLC
Author: Shoulei Yan
Comparative Analysis of Volatile Flavor Compounds of Different Pot-stewed Lotus Rhizomes by SPME-GC-MS and E-nose
Author: Sastry S Jayanty
Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)
Author: Weixian Zhang
Effects of Organic Selenium on Laying Performance, Selenium Absorption and Utilization, Antioxidant Activity and Immunity in Laying Hens
Author: Sastry S Jayanty
The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars
Author: Rajesh Kumar Singh
Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications
Author: Francesco Villani
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential

CONTACT US

Sift Desk Journals,
#591, 600 Madison Ave,
NY, 10022, USA
Call Us: +16469050407
info@siftdesk.org

JOURNALS LINKS

  • Food Science
  • Environmental Studies
  • Computational Chemistry
  • Chemical Engineering
  • Anesthesia & Surgery
  • Cellular & Molecular Physiology
  • Plant Science
  • Aquaculture & Fish Science
  • Nano Technology & Materials Science
  • Allergy & Immunology

QUICK CONTACT

Sift Desk Journals