Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages-Reference-Cited by-同舟云学术

Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages

Published:2024-07-25 Issue:8 Volume:10 Page:380
ISSN:2311-5637
Container-title:Fermentation
language:en
Short-container-title:Fermentation

Author:

Liu Yanyan¹,Nawazish Hira²,Farid Muhammad Salman²^ORCID,Abdul Qadoos Khansa³,Habiba Umm E.⁴,Muzamil Muhammad⁵,Tanveer Mahwish⁶^ORCID,Sienkiewicz Monika⁷^ORCID,Lichota Anna⁷^ORCID,Łopusiewicz Łukasz⁸^ORCID

Affiliation:

1. Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, China

2. College of Food Science and Engineering, Ningbo University, Ningbo 315800, China

3. Department of Human Nutrition and Dietetics, Al Razi Institute, Lahore 54950, Pakistan

4. National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan

5. Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan

6. Faculty of Allied Health Sciences, The Superior University, Lahore 54000, Pakistan

7. Department of Pharmaceutical Microbiology and Microbiological Diagnostics, Medical University of Lodz, 90-151 Lodz, Poland

8. Institute of Pharmacy, Department Pharmaceutical Biology, Greifswald University, Friedrich-Ludwig-Jahn-Str. 17, 17489 Greifswald, Germany

Abstract

Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products.

Publisher

MDPI AG

Link

https://www.mdpi.com/2311-5637/10/8/380/pdf

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