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Lactic Acid Bacteria (LAB) Applications in the Food Industry: Probiotic Foods-A Mini Review

Mini Review

Lactic Acid Bacteria (LAB) Applications in the Food Industry: Probiotic Foods-A Mini Review 

 


Natalia Barboza1,2* and Jessie Usaga2

1Food Technology Department; University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica

2National Center for Food Science and Technology (CITA), UCR, San Jose 11501-2060, Costa Rica

*Corresponding author: Natalia Barboza, Food Technology Department, UCR, San Jose 11501-2060, Costa Rica; E-mail: natalia.barboza@ucr.ac.cr

Received: August 17, 2020; Accepted: August 31, 2020; Published: September 8, 2020

Abstract

Lactic Acid Bacteria (LAB) is a diverse group of cocci and rods characterized by the production of Lactic Acid (LA). Some LAB, with probiotic traits, have been extensively used since ancient times on food production. Advances in science have given the opportunity to understand the organization of LAB genomes considering their habitats and interactions with other species. Nowadays, it is possible to carry out in vitro and in vivo tests to search for different LAB profiles and therefore applications, and to learn about the benefits they can offer to consumers. Some advantages that have been associated with their consumption is having a healthy intestinal microbiota, as well as the reduction of some digestive disorders. It is known that LAB can produce compounds such as LA, acetic acid, and other desirable by-products such as bacteriocins. These compounds are associated with the inhibition including of some pathogenic microorganisms among other properties.

Keywords

Health benefits; Industrial applications; Probiotics

Citation: Natalia Barboza, Jessie Usaga (2020) Lactic Acid Bacteria (LAB) Applications in the Food Industry: Probiotic Foods-A Mini Review. J Nutr Food Sci 3: 019.

Copyright: © 2020 Natalia Barboza, Jessie Usaga. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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