Abstract
Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented foods contributes significantly to the development of the product’s flavor. Besides, these bacteria also have the ability to biosynthesize bioactive components which potentially apply to different areas. In this review, insights into the metabolic properties, salt stress responses, and potential applications of these bacteria have been have been elucidated. The purpose of this review highlights the important role of halophilic lactic acid bacteria in improving the quality and safety of salt-fermented products and explores the potential application of these bacteria.
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Acknowledgements
Phu-Tho Nguyen is a member of the research group specializing in the study of edible and medicinal mushrooms at An Giang University, Vietnam National University Ho Chi Minh City. The authors would like to acknowledge The Science and Technology Project of Can Tho city, Vietnam (KHCN-CT/2023/P9).
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To-Uyen Nguyen-Thi was funded by the Master, PhD Scholarship Programme of Vingroup Innovation Foundation (VINIF), code VINIF.2023.TS.145.
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Conceptualization: Phu-Tho Nguyen; literature search and data analysis: Phu-Tho Nguyen, To-Uyen Nguyen-Thi; writing—original draft preparation: Phu-Tho Nguyen, Minh-Nhut Pham; writing—review and editing: Huu-Thanh Nguyen, Thi-Tho Nguyen. All authors have read and agreed to the published version of the manuscript.
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Nguyen, PT., Nguyen-Thi, TU., Nguyen, HT. et al. Halophilic lactic acid bacteria — Play a vital role in the fermented food industry. Folia Microbiol 69, 305–321 (2024). https://doi.org/10.1007/s12223-024-01149-0
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DOI: https://doi.org/10.1007/s12223-024-01149-0