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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| _version_ | 1879164894789500928 |
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| author | Cheng, Zixuan Li, Hehe Sun, Jinyuan Sun, Baoguo Wang, Bowen |
| author_browse | Cheng, Zixuan Li, Hehe Sun, Baoguo Sun, Jinyuan Wang, Bowen |
| author_facet | Cheng, Zixuan Li, Hehe Sun, Jinyuan Sun, Baoguo Wang, Bowen |
| author_sort | Cheng, Zixuan |
| building | IntechOpen |
| collection | Acceso abierto |
| description | <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> |
| doi_str_mv | 10.5772/intechopen.1014577 |
| first_indexed | 2026-10-15T21:41:35Z |
| format | Book Chapter |
| fullrecord | <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><identifier>intech-1237792</identifier><datestamp>2026-02-22</datestamp>
<dc:title>Lactic Acid Bacteria in Fermented Foods</dc:title>
<dc:creator>Zixuan Cheng</dc:creator>
<dc:creator>Hehe Li</dc:creator>
<dc:creator>Jinyuan Sun</dc:creator>
<dc:creator>Baoguo Sun</dc:creator>
<dc:creator>Bowen Wang</dc:creator>
<dc:subject>Life Sciences</dc:subject>
<dc:description><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&rsquo;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&rsquo;s functional value in fermented foods.</p></dc:description>
<dc:publisher>IntechOpen</dc:publisher>
<dc:date>2026-02-22</dc:date>
<dc:type>Chapter, Part Of Book</dc:type>
<dc:identifier>https://www.intechopen.com/chapters/1237792</dc:identifier>
<dc:identifier>doi:10.5772/intechopen.1014577</dc:identifier>
<dc:language>en</dc:language>
<dc:relation>ISBN:978-1-80631-271-9</dc:relation>
<dc:rights>https://creativecommons.org/licenses/by/3.0/</dc:rights>
<dc:source>https://www.intechopen.com/books/1005076 ; Beneficial Applications of Lactobacillus in the Intestine and Beyond</dc:source>
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| id | intech-1237792 |
| institution | IntechOpen |
| isbn | 978-1-80631-271-9 |
| language | English |
| last_indexed | 2026-10-15T21:41:35Z |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | oai_dc |
| spelling | intech-12377922026-02-22 Lactic Acid Bacteria in Fermented Foods Zixuan Cheng Hehe Li Jinyuan Sun Baoguo Sun Bowen Wang Life Sciences <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> IntechOpen 2026-02-22 Chapter, Part Of Book https://www.intechopen.com/chapters/1237792 doi:10.5772/intechopen.1014577 en ISBN:978-1-80631-271-9 https://creativecommons.org/licenses/by/3.0/ https://www.intechopen.com/books/1005076 ; Beneficial Applications of Lactobacillus in the Intestine and Beyond |
| spellingShingle | Life Sciences Cheng, Zixuan Li, Hehe Sun, Jinyuan Sun, Baoguo Wang, Bowen Lactic Acid Bacteria in Fermented Foods |
| title | Lactic Acid Bacteria in Fermented Foods |
| title_full | Lactic Acid Bacteria in Fermented Foods |
| title_fullStr | Lactic Acid Bacteria in Fermented Foods |
| title_full_unstemmed | Lactic Acid Bacteria in Fermented Foods |
| title_short | Lactic Acid Bacteria in Fermented Foods |
| title_sort | lactic acid bacteria in fermented foods |
| topic | Life Sciences |
| url | https://www.intechopen.com/chapters/1237792 |
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