Novel Applications of Lactic Acid Bacteria in Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: closed (22 April 2024) | Viewed by 477

Special Issue Editors


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Guest Editor
1. Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
2. Heilongjiang Green Food Science Research Institute, Harbin 150028, China
Interests: fermented dairy foods; lactic acid bacteria; probiotics; bioactive components; cheese; yogurt; encapsulation; health function
Special Issues, Collections and Topics in MDPI journals

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Guest Editor Assistant
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
Interests: physiological regulation and application of lactic acid bacteria; food microbial fermentation; probiotics and prebiotics; dairy processing

Special Issue Information

Dear Colleagues,

In addition to their wide use as probiotics and in dairy processing, lactic acid bacteria (LAB) has some new applications in food. In non-dairy products, LAB is used to produce unique products. For example, LAB is used to make pickled Chinese cabbage, which has a unique sour taste and flavour and can help promote intestinal health. Moreover, LAB is also used to produce kimchi and other fermented vegetable products.

Furthermore, LAB is also used to produce some functional foods. For example, LAB is used to produce beverages containing probiotics, which can help maintain intestinal health while also improving immunity and digestion. In addition, LAB are used to produce some nutritional foods, such as fermented egg milk and lactobacillus milk powder, which not only have high nutritional value but also help promote intestinal health.

Overall, the application of LAB in the food industry is constantly expanding, and these new applications help to better utilize the unique properties and functions of LAB, while also providing consumers with more healthy and delicious food choices.

Prof. Dr. Chun Li
Guest Editor

Dr. Guofang Zhang
Guest Editor Assistant

Manuscript Submission Information

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Keywords

  • lactic acid bacteria
  • probiotics
  • non-dairy products
  • functional foods
  • nutritional foods
  • intestinal health

Published Papers (1 paper)

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Review

20 pages, 727 KiB  
Review
Biological Activity of Lactic Acid Bacteria Exopolysaccharides and Their Applications in the Food and Pharmaceutical Industries
by Shengnan Liang, Xinyu Wang, Chun Li and Libo Liu
Foods 2024, 13(11), 1621; https://doi.org/10.3390/foods13111621 - 23 May 2024
Viewed by 236
Abstract
Exopolysaccharides are natural macromolecular bioactive substances produced by lactic acid bacteria. With their unique physiological activity and structural characteristics, they are gradually showing broad application prospects in the food and pharmaceutical industries. Exopolysaccharides have various biological functions, such as exerting antioxidant and anti-tumor [...] Read more.
Exopolysaccharides are natural macromolecular bioactive substances produced by lactic acid bacteria. With their unique physiological activity and structural characteristics, they are gradually showing broad application prospects in the food and pharmaceutical industries. Exopolysaccharides have various biological functions, such as exerting antioxidant and anti-tumor activities and regulating gut microbiota. Meanwhile, as a food additive, exopolysaccharides can significantly enhance the taste and quality of food, bringing consumers a better eating experience. In the field of medicine, exopolysaccharides have been widely used as drug carriers due to their non-toxic properties and good biocompatibility. This article summarizes the biological activities of exopolysaccharides produced by lactic acid bacteria, their synthesis, and their applications in food and pharmaceutical industries, aiming to promote further research and development in this field. Full article
(This article belongs to the Special Issue Novel Applications of Lactic Acid Bacteria in Food Products)
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