Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods

Dear Colleagues,

Lactic acid bacteria (LAB) are pivotal in the production of fermented foods, serving as functional ingredients that enhance both the quality and safety of these products. Fermentation, a process revered for its preservation capabilities, also improves the sensory, technological, and nutritional attributes of raw ingredients. LAB are instrumental in this transformation, contributing to the development of desired sensory properties and ensuring microbiological safety. Moreover, in traditional fermented foods, LAB initiate fermentation by converting carbohydrates into lactic acid, which acts as a natural preservative. This process not only extends the shelf life of food products but also enriches them with probiotics; beneficial bacteria that promote gut health. The presence of LAB in fermented foods, such as cheese, yogurt, sauerkraut, salami, olives, kimchi, etc., has been associated with improved digestibility, enhanced nutrient bioavailability, and potential therapeutic benefits. Selected LAB can play a crucial role in the cultural identity of regional cuisines, often involving native ingredients and traditional practices. The variability of artisanal production, however, poses challenges in identifying specific LAB strains, which can include species like Lactobacillus and Streptococcus, among others, and can be actively involved not only in technological but also in biopreservation and even therapeutical properties. Despite this, the health benefits conferred by these microorganisms, such as improved lactose digestion, infection prevention, and possible cancer risk reduction, underscore their significance in the food industry.

It is clear that lactic acid bacteria are essential functional ingredients in fermented foods, offering a multitude of benefits from enhancing flavor profiles to promoting health and well-being. Their role in food fermentation underscores the intricate balance between culinary traditions and modern nutritional science.

Kind regards,

Dr. Svetoslav Todorov
Guest Editor

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• lactic acid bacteria
• probiotics
• antimicrobials
• bacteriocins
• fermented food products