Halophilic lactic acid bacteria - Play a vital role in the fermented food industry.

Autor: Nguyen PT; An Giang University, An Giang, Vietnam.; Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam., Nguyen-Thi TU; Dong Thap Medical College, Dong Thap, Vietnam., Nguyen HT; An Giang University, An Giang, Vietnam.; Vietnam National University Ho Chi Minh City (VNU-HCM), Ho Chi Minh City, Vietnam., Pham MN; Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam., Nguyen TT; Hutech Institute of Applied Science, HUTECH University, Ho Chi Minh City, Vietnam. nt.tho83@hutech.edu.vn.
Jazyk: angličtina
Zdroj: Folia microbiologica [Folia Microbiol (Praha)] 2024 Apr; Vol. 69 (2), pp. 305-321. Date of Electronic Publication: 2024 Feb 19.
DOI: 10.1007/s12223-024-01149-0
Abstrakt: Halophilic lactic acid bacteria have been widely found in various high-salt fermented foods. The distribution of these species in salt-fermented foods contributes significantly to the development of the product's flavor. Besides, these bacteria also have the ability to biosynthesize bioactive components which potentially apply to different areas. In this review, insights into the metabolic properties, salt stress responses, and potential applications of these bacteria have been have been elucidated. The purpose of this review highlights the important role of halophilic lactic acid bacteria in improving the quality and safety of salt-fermented products and explores the potential application of these bacteria.
(© 2024. Institute of Microbiology, Academy of Sciences of the Czech Republic, v.v.i.)
Databáze: MEDLINE
Externí odkaz: