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
Introduction
Lactic Acid Bacteria (LAB)
Lactic Acid Bacteria is a diverse group of nonsporulating, nonmotile, acid-tolerant and nonrespiring aerotolerant catalase-negative Gram-positive cocci or rods [1-4]. Most LAB belongs to the phylum Firmicutes, class Bacilli and order Lactobacillales but the genus Bifidobacterium, from the phylum Actinobacteria, is also considered LAB [5]. This bacterial group obtain energy through substrate-level phosphorylation following a heterofermentative or homofermentative pathway for carbohydrates fermentation. Heterofermentative LAB produce CO2 and ethanol or acetate besides LA or lactate and for homofermentative species, LA is the major metabolic end-product [1]. LAB may be isolated from fermented foods, feed, soil, plants, animals and humans [5,6], and they have been extensively used in the food industry as a hurdle of control for spoilage and pathogenic microorganisms, starter cultures on dairy and fermented foods, probiotics, nutraceuticals producers, antifungal and anti?mycotoxigenic agents and bacteriocins producers [1,5-8]. Numerous LAB have been generally recognized as safe according to the US Food and Drug Administration (FDA) or have granted the qualified presumption of safety status from the European Food Safety Agency (EFSA) [1].
Genetics of LAB
The most common methods for LAB identification use sequencing of regions of the 16S RNA gene. These methods can be used for the preliminary identification of an isolate or to identify bacterial communities in a particular habitat. Phylogenetic analysis of the sequences can be used to distinguish among species [2, 9,10]. Some studies complement these results with Multilocus Sequence Typing (MLST), genetic fingerprinting, or complete genome sequencing of promising species [11]. These advances can be combined with proteomic and transcriptomic studies for a better understanding of the function of these bacteria in foods, including their role as probiotics [12]. Databases such as that of the National Center for Biotechnology Information (NCBI) contain partial and complete genome sequences of LAB that are available to the scientific community. Different groups of researchers have taken on the task of determining the taxonomic and evolutionary relationships in this group of microorganisms [2,13]. Their analyses have increased our understanding of the genetic organization of LAB by assigning genes to a core genome or pan-genome. Pan-genome refers to all of the genes of the members of a phylogenetic line, while core genome refers to genes that are shared by all members of a group [14].
LAB as probiotics and their functional characterization (in vitro and in vivo tests)
Some LAB species have been used as probiotics for many years and their use as food supplements has been shown to provide benefits to consumers if ingested in specific amounts over time [15]. These benefits can include the maintenance of a healthy intestinal microbiota [16], a reduction in skin inflammation [17], and anti-colitis [18] and anti-obesity effects [19].
The genera Lactobacillus, Enterococcus, Streptococcus and Bifidobacterium contain species that have been used as probiotics. These bacteria became commercially available after having passed a series of tests in vivo and in vitro [20]. Industrial-scale testing of these microorganisms is also necessary to evaluate their growth in bioreactors [21]. Preliminary tests to characterize potential probiotic bacteria are important as they provide results that can be extrapolated to estimate behavior in vivo. Some of these tests simulate survival in the gastrointestinal tract by evaluating resistance to low pH and to lysozyme [22, 23]. Other tests can evaluate bile resistance, susceptibility to antibiotics and the ability to adhere to the intestinal mucosa [23-25]. Tests for inhibitory effects in culture media can be used to evaluate the effectiveness of a particular microorganism on pathogen growth [26]. On the other hand, the use of cell cultures allows the observation of interactions between the microorganism and cells of the tissue under study, thus providing a better understanding of the infection process at the tissue level [27].
The effect of probiotics on the immune response can be evaluated in co-cultures of probiotics and immune system cells. Co-culture allows the detection and quantification of cytokines, which are indicators of the inflammatory process [28,29]. Studies can also be conducted in vivo to understand how probiotic bacteria interact with the host. The production of organic acids and antimicrobial compounds, the interaction with host microbiota, and the production of secondary metabolites that are beneficial to the host are some of the effects that can be studied and characterized, depending on the species under study.
Effectiveness in their application as probiotics
Recent studies have demonstrated that changes in the human intestinal microbiota may be associated with an increased predisposition to some physiological disorders [30]. Probiotic microorganisms have been shown to help reestablish the microbiota of the gastrointestinal tract and prevent some systemic diseases [30,31]. Because probiotic bacteria may prevent or provide therapeutic effects against diseases such as diarrhea, they are of great interest to both the pharmaceutical and food industries. The mechanisms of action are diverse. The production of acids such as LA or acetic acid by probiotic bacteria is associated with a decrease in the pH of the medium in which they are found and inhibition of the growth of other microorganisms, such as pathogenic bacteria. Other mechanisms of action include the production of organic acids, exopolysaccharides, biosurfactants, and other metabolites with inhibitory effects, such as bacteriocins [8,21]. Probiotics also compete for binding sites, receptors, and nutrients, to inhibit pathogen proliferation [32].
Probiotic foods
Probiotic foods are represented by those containing live single or mixed strain probiotic bacteria, most frequently Lactobacillus and Bifidobacterium species. According to the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) probiotics are “microorganisms which when administered in adequate amounts confer a health benefit on the host” [33]. Also, FDA and EFSA, mention that these microorganisms should be Generally Recognized as Safe (GRAS) and Qualified Presumption of Safety (QPS).
Culture dairy products (yogurt, fermented milk, Amasi, Doogh, cheese, among others) are good sources of live and health-promoting organisms but probiotic foods also include fruit and vegetable-based products (i.e. Kimchi, Sauerkraut, Jiang-gua) and a wide variety of traditional artisan-style and ethnic fermented foods and beverages such as fermented sausage, soy-fermented foods, and fermented cereal products (i.e. Fura, Boza, Uji, Hardaliye and more) [34,35]. Moreover, ice cream and chocolate represent examples of modern probiotic foods. A number of health benefits have been linked to the consumption of probiotic products such as treatment of diarrhea, alleviation of symptoms of lactose intolerance, reduction of blood cholesterol, treatment of irritable bowel syndrome, and inflammatory bowel disease, anti-carcinogenic properties, synthesis of vitamins, enhancing immunity, protect against pathogens, osteoporosis, diabetes, obesity, atherosclerosis and anti-allergic properties [35-37]. Microbiota composition has also importance on brain development [38]. Modifying the microbiota is desired by people with neuropsychiatric disorders. Because it has been associated with neuronal development and microglial modulation, its modification is a therapeutic target for patients with these disorders [39].
The consumption of fermented foods containing live microorganisms has emerged as an important dietary strategy for improving human health with the additional benefits that fermentations may enhance the shelf-life and safety, flavor, texture, functional properties, sensory and nutritional properties of food [34].
Conclusion
Promising uses of LAB for food industry applications are endless due to the wide diversity of this bacterial group and their well-known performance enhancing shelf-life, safety, functionality, sensory, and nutritional properties in different food products. Probiotic foods containing live microorganisms may represent great health benefits for consumers and further developments are yet possible given the numerous existing LAB and still to be isolated and characterized species besides the potential for industrial production and commercialization of ethnic fermented foods. Products that are consumed on a regular or even daily basis in different cultures and which popularity has emerged since they represent a natural source of live bacteria with promising health benefits for consumers.
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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.