Lactic acid bacteria: their applications in foods
By B. T.. 2018
147 citations recorded by the source corpus.
Lactic acid bacteria (LAB) are a heterogeneous group of bacteria which plays a significant role in a variety of fermentation processes. They ferment food carbohydrates and produce lactic acid as the main product of fermentation. The main application of LAB is as starter cultures, with an enormous variety of fermented dairy, meat, fish, fruit, vegetable and cereal products. Besides, LAB contribute to the flavor, texture and nutritional value of the fermented foods, and such applications as adjunct, bio-protective, probiotic cultures and various applications in food industry are discussed.
Subfields: Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/72342eb5a3e008316d1b31ac005e3f2846d9eee5
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In Food Science
In Nutrition and Dietetics
Citations in the corpus
- Dextran: Sources, Structures, and Properties (2021, background): “LAB are considered probiotic bacteria because they can be incorporated into food to improve the consumer′s intestinal microbial balance, and they are also generally recognized as safe (GRAS) because they are not pathogenic for humans [3].”