Pros of Lactic Acid Bacteria in Microbiology: a Review
Abid Sarwar 1,2*, Tariq Aziz 1, Jalal ud Din 1, Ammara Khalid 2, Talmiz ur Rahman 2, Zubaida Daudzai 3
1 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
2 Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, 54000, Pakistan
3 School of Bioresources and technology, King Mongkut's university of Technology Thonburi, Bangkok, Thailand
The application of Lactic acid bacteria (LAB) crossways many industry segments has consistently steered to both financial and environmental paybacks comprising less affluent processing, improved product quality, completely new products, and biologically sustainable dispensation relation to conventional operations. Lactic acid bacteria produce abundant bactericidal proteins in dairy foods. It is because of the release of organic acids as well as the production of other ingredients such as reuterin ethanol, diacetyl, H2O2, and bacteriocin. Many bacteriophages with industrial perspective are purified and characterized. The use of starter cultures producing bacteriocin in fermented foods has been studied in laboratory fermentation processes in vitro as well as in vivo on a pilot scale. The encouraging results of these studies demonstrated the important role of lactic acid bacteria in the food industry as a starter culture to improve the quality and safety of foods. Thus, this review summarized some of the most important services of LAB and the massive amount of research going on related to every aspect for the maintenance of human beings plus humanoid health in terms of healthy and nutritious foods.