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Lactic Acid in the Food Industry pp 33–44Cite as

Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry

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Abstract

Lactic acid bacteria are widely spread throughout the environment, being symbiotic to humans and among the most important microorganisms used in food fermentations. Despite being a heterogeneous group, lactic acid bacteria share common fermentative pathways, which lead primarily to the production of lactic acid. Their presence in food may be both beneficial and harmful, as their metabolic pathways may also lead to spoilage of certain foods. Furthermore, these microorganisms have gained particular attention due to production of substances of protein structure characterised by an antimicrobial activity (i.e. bacteriocins). These substances are being currently studied for their high potential in the application in food industry for biopreservation, being ‘Generally Recognised As Safe’. Therefore, the role of lactic acid bacteria in the food industry is evolving and promising an always increasing number of applications.

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Abbreviations

ATP:

Adenosine triphosphate

BA:

Biogenic amine

CO2 :

Carbon dioxide

H2O2 :

Hydrogen peroxide

LAB:

Lactic acid bacteria

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Authors and Affiliations

  1. Medical Research Laboratories, Faculty of Science, Helwan University, Cairo, Egypt

    Sara M. Ameen

  2. Industrial Consultant, Istituto Zooprofilattico Sperimentale, Palermo, Italy

    Giorgia Caruso

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  1. Sara M. Ameen
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  2. Giorgia Caruso
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Correspondence to Sara M. Ameen .

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Ameen, S.M., Caruso, G. (2017). Lactic Acid and Lactic Acid Bacteria: Current Use and Perspectives in the Food and Beverage Industry. In: Lactic Acid in the Food Industry. SpringerBriefs in Molecular Science(). Springer, Cham. https://doi.org/10.1007/978-3-319-58146-0_5

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