Probiotic Lactic Acid Bacteria: A Review
By E. J. Quinto, P. Jiménez, I. Caro, J. Tejero, J. Mateo, T. Girbés. 2014
186 citations recorded by the source corpus.
Lactic acid bacteria (LAB) play a critical role in food production and health maintenance. There is an increasing interest in these species to reveal the many possible health benefits associated with them. The actions of LAB are species and strain specific, and depend on the amount of bacteria available in the gastrointestinal tract. Consumers are very concerned of chemical preservatives and processed foods. However, products with or processed with LAB are accepted as a natural way to preserve food and promote health. This paper aimed to review the recent data in regard to the role of probiotic LAB in the preservation of foods, in the immunomodulation in the gastrointestinal tract, and in its health benefits
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/ac546533a93b4b4a5d3e0e405a5aaaca6a55c3ca
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In Food Science
In Molecular Biology
In Nutrition and Dietetics
Citations in the corpus
- Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review (2020, background): “The functional properties of lactic acid bacteria combine a number of features, such as probiotic functions [22], increasing nutrient density by conversion of sugar concentration [6], enhancing the bioavailability of nutrients [23], antimicrobial [24] and antioxidant activity [25] biosynthesis of vi”