Affiliation:
1. Division de Biotechnologie Alimentaire, Centre de Recherche en Biotechnologie (C.R.Bt), Nouvelle ville Ali Mendjeli, UV 03 BP E73, 25000 Constantine, Algeria
Abstract
Abstract:
Lactic acid bacteria (LAB) are a heterogeneous group of Gram-positive bacteria found
in various ecological niches: fermented and non-fermented foods, the intestinal tract and vagina
of humans and animals, and the environment. They are microorganisms used as probiotics, food
supplements, and fermentates due to their characteristics of fermentation and safety status. LAB
are responsible for the sensory and shelf life of fermented foods, gut microbiota equilibrium, and
health modulation through different metabolic activities by the action of various enzymes. These
enzymes degrade the major compounds: carbohydrates, proteins, and lipids, leading to the production
of new metabolites that are important to study with the aim of understanding all metabolic
pathways and diverse possible applications. The present work summarizes the metabolism of
LAB, including different pathways, key enzymes, and specific aspects of certain species.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science
Cited by
1 articles.
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