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Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

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Abstract

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

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Acknowledgements

This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korean government (Ministry of Science & ICT) (No. NRF2019M3E6A1103839, NRF-2020R1A2B5B02001757) and supported by Brain Pool Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science and ICT (NRF-2020H1D3A1A04081081).

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  1. School of Civil and Environmental Engineering, Yonsei University, Seoul, 03722, Republic of Korea

    Tirath Raj, K. Chandrasekhar, A. Naresh Kumar & Sang-Hyoun Kim

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  1. Tirath Raj
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TR: investigation, data curation, methodology, writing-original draft. KC: methodology, writing-original draft and editing. ANK: methodology, writing-original draft and editing. S-HK: conceptualization, funding acquisition, supervision, writing—review and editing.

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Raj, T., Chandrasekhar, K., Kumar, A.N. et al. Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries. Syst Microbiol and Biomanuf 2, 14–40 (2022). https://doi.org/10.1007/s43393-021-00044-w

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