A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria

Mesele Admassie

doi:doi:10.11648/j.wjfst.20180201.13

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A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria

Mesele Admassie

Published in World Journal of Food Science and Technology (Volume 2, Issue 1)

Received: 23 March 2018 Accepted: 16 April 2018 Published: 19 May 2018

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Abstract

Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.

Published in	World Journal of Food Science and Technology (Volume 2, Issue 1)
DOI	10.11648/j.wjfst.20180201.13
Page(s)	19-24
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Lactic Acid Bacteria, Fermentation, Pathogenic, Bacteriocins

References

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APA Style

Mesele Admassie. (2018). A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World Journal of Food Science and Technology, 2(1), 19-24. https://doi.org/10.11648/j.wjfst.20180201.13

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ACS Style

Mesele Admassie. A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World J. Food Sci. Technol. 2018, 2(1), 19-24. doi: 10.11648/j.wjfst.20180201.13

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AMA Style

Mesele Admassie. A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World J Food Sci Technol. 2018;2(1):19-24. doi: 10.11648/j.wjfst.20180201.13

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@article{10.11648/j.wjfst.20180201.13,
  author = {Mesele Admassie},
  title = {A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria},
  journal = {World Journal of Food Science and Technology},
  volume = {2},
  number = {1},
  pages = {19-24},
  doi = {10.11648/j.wjfst.20180201.13},
  url = {https://doi.org/10.11648/j.wjfst.20180201.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180201.13},
  abstract = {Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.},
 year = {2018}
}

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TY  - JOUR
T1  - A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria
AU  - Mesele Admassie
Y1  - 2018/05/19
PY  - 2018
N1  - https://doi.org/10.11648/j.wjfst.20180201.13
DO  - 10.11648/j.wjfst.20180201.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 19
EP  - 24
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20180201.13
AB  - Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.
VL  - 2
IS  - 1
ER  -

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Author Information

Mesele Admassie

Department of Microbial, Cellular and Molecular Biology, Addis Ababa University, Addis Ababa, Ethiopia

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APA Style

Mesele Admassie. (2018). A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World Journal of Food Science and Technology, 2(1), 19-24. https://doi.org/10.11648/j.wjfst.20180201.13

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ACS Style

Mesele Admassie. A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World J. Food Sci. Technol. 2018, 2(1), 19-24. doi: 10.11648/j.wjfst.20180201.13

Copy | Download

AMA Style

Mesele Admassie. A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria. World J Food Sci Technol. 2018;2(1):19-24. doi: 10.11648/j.wjfst.20180201.13

Copy | Download

@article{10.11648/j.wjfst.20180201.13,
  author = {Mesele Admassie},
  title = {A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria},
  journal = {World Journal of Food Science and Technology},
  volume = {2},
  number = {1},
  pages = {19-24},
  doi = {10.11648/j.wjfst.20180201.13},
  url = {https://doi.org/10.11648/j.wjfst.20180201.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20180201.13},
  abstract = {Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.},
 year = {2018}
}

Copy | Download

TY  - JOUR
T1  - A Review on Food Fermentation and the Biotechnology of Lactic Acid Bacteria
AU  - Mesele Admassie
Y1  - 2018/05/19
PY  - 2018
N1  - https://doi.org/10.11648/j.wjfst.20180201.13
DO  - 10.11648/j.wjfst.20180201.13
T2  - World Journal of Food Science and Technology
JF  - World Journal of Food Science and Technology
JO  - World Journal of Food Science and Technology
SP  - 19
EP  - 24
PB  - Science Publishing Group
SN  - 2637-6024
UR  - https://doi.org/10.11648/j.wjfst.20180201.13
AB  - Fermented foods are among the first processed food products consumed since the development of human civilizations. Food fermentation processes can be categorized by the primary metabolites and microorganisms involved. Lactic acid bacteria (LAB) are a large group of closely related bacteria that have similar properties such as lactic acid production, which is an end product of the fermentation. Biotechnology is the use of living systems and organisms to develop or make useful products, or any technological applications that uses biological systems, living organisms or derivatives, to make or modify products or processes for specific use. Depending on the tools and applications, it often overlaps with the fields of bioengineering and biomedical engineering. Some of the applications were identified in this paper to include biotechnology in food fermentation to enhance properties such as the taste, aroma, shelf-life, texture and nutritional value of food. When used regularly, LAB fermented foods boost the immune system and strengthen the body in the fight against pathogenic bacterial infections, bacteriocins produced by LAB may become a potential drug candidate for replacing antibiotics in order to treat multiple drugs resistance pathogens in the future. The modern extension of food/feed fermentation technology consists of processes designed to obtain particular compounds using microbial metabolism as the chemical machinery. Thus, LAB fermentation is not only of a major economic importance, and the starting food materials, but it also promotes human health and increase food/feed production in the world.
VL  - 2
IS  - 1
ER  -

Copy | Download