Lactic Acid Bacteria in Fermented Foods
<p>Lactic acid bacteria (LAB) are core functional microorganisms in fermented foods worldwide, playing pivotal roles in flavor formation, food preservation, and nutritional enhancement. This chapter provides a systematic overview of LAB’s metabolic contributions, including the production of or...
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| Autores principales: | , , , , |
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| Formato: | Capítulo de libro |
| Lenguaje: | inglés |
| Publicado: |
IntechOpen
2026
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| Materias: | |
| Acceso en línea: | https://www.intechopen.com/chapters/1237792 |
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| Sumario: | <p>Lactic acid bacteria (LAB) are core functional microorganisms in fermented foods worldwide, playing pivotal roles in flavor formation, food preservation, and nutritional enhancement. This chapter provides a systematic overview of LAB’s metabolic contributions, including the production of organic acids, synthesis of flavor compounds, protein metabolism, and other metabolites. Special emphasis is placed on the health benefits of LAB-fermented foods, including maintaining gut microbiota balance, regulating immune function, preventing chronic diseases, as well as other health benefits. Finally, conclusions and future perspectives are provided, offering a comprehensive reference for developing novel LAB-fermented foods and understanding LAB’s functional value in fermented foods.</p> |
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| ISBN: | 978-1-80631-271-9 |
| DOI: | 10.5772/intechopen.1014577 |