The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lactic acid fermentation (LAF) to serve the purpose. Some of released metabolites such as organic acids, alcohols, phenolics, exopolysaccharides, bacteriocins, and bioactive peptides and so on have been proved to exert antimicrobial and antioxidant activities. This directs for natural preservation of food along with potential health benefits. Further, LAF can also help in valorising food wastes through the release of bioactives and is an eco-friendly approach. To enhance the yield of bioactives, the utmost importance of modulating culture conditions, substrates and new strains has been emphasized. Specifically, this review summarises recently explored LAB genera involved in fermentation of foods or by-products, focusing on LAB antimicrobial and antioxidant metabolites ...and the recovery of such compounds upon fermentation in varied food systems.
Source:
Current Opinion in Food Science, 2022, 43, 189-198
Publisher:
Elsevier Ltd
Funding / projects:
Francisco J. Martí-Quijal and Francisco J. Barba would like to acknowledge the EU Commission for the funds provided by the BBI-JU through the H2020 Project AQUABIOPROFIT ‘Aquaculture and agriculture biomass side stream proteins and bioactives for feed, fitness and health promoting nutritional supplements’ (Grant Agreement no. 790956 ).
TY - JOUR
AU - Khubber, Sucheta
AU - Marti-Quijal, Francisco J
AU - Tomašević, Igor
AU - Remize, Fabienne
AU - Barba, Francisco J
PY - 2022
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/6029
AB - The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lactic acid fermentation (LAF) to serve the purpose. Some of released metabolites such as organic acids, alcohols, phenolics, exopolysaccharides, bacteriocins, and bioactive peptides and so on have been proved to exert antimicrobial and antioxidant activities. This directs for natural preservation of food along with potential health benefits. Further, LAF can also help in valorising food wastes through the release of bioactives and is an eco-friendly approach. To enhance the yield of bioactives, the utmost importance of modulating culture conditions, substrates and new strains has been emphasized. Specifically, this review summarises recently explored LAB genera involved in fermentation of foods or by-products, focusing on LAB antimicrobial and antioxidant metabolites and the recovery of such compounds upon fermentation in varied food systems.
PB - Elsevier Ltd
T2 - Current Opinion in Food Science
T1 - Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products
EP - 198
SP - 189
VL - 43
DO - 10.1016/j.cofs.2021.11.013
ER -
@article{
author = "Khubber, Sucheta and Marti-Quijal, Francisco J and Tomašević, Igor and Remize, Fabienne and Barba, Francisco J",
year = "2022",
abstract = "The existing health concerns for chemical additives entail natural preservation methods of food. The diversity of lactic acid bacteria (LAB) which can release a large panel of metabolites provide opportunities to utilize lactic acid fermentation (LAF) to serve the purpose. Some of released metabolites such as organic acids, alcohols, phenolics, exopolysaccharides, bacteriocins, and bioactive peptides and so on have been proved to exert antimicrobial and antioxidant activities. This directs for natural preservation of food along with potential health benefits. Further, LAF can also help in valorising food wastes through the release of bioactives and is an eco-friendly approach. To enhance the yield of bioactives, the utmost importance of modulating culture conditions, substrates and new strains has been emphasized. Specifically, this review summarises recently explored LAB genera involved in fermentation of foods or by-products, focusing on LAB antimicrobial and antioxidant metabolites and the recovery of such compounds upon fermentation in varied food systems.",
publisher = "Elsevier Ltd",
journal = "Current Opinion in Food Science",
title = "Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products",
pages = "198-189",
volume = "43",
doi = "10.1016/j.cofs.2021.11.013"
}
Khubber, S., Marti-Quijal, F. J., Tomašević, I., Remize, F.,& Barba, F. J.. (2022). Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. in Current Opinion in Food Science
Elsevier Ltd., 43, 189-198.
https://doi.org/10.1016/j.cofs.2021.11.013
Khubber S, Marti-Quijal FJ, Tomašević I, Remize F, Barba FJ. Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. in Current Opinion in Food Science. 2022;43:189-198.
doi:10.1016/j.cofs.2021.11.013 .
Khubber, Sucheta, Marti-Quijal, Francisco J, Tomašević, Igor, Remize, Fabienne, Barba, Francisco J, "Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products" in Current Opinion in Food Science, 43 (2022):189-198,
https://doi.org/10.1016/j.cofs.2021.11.013 . .
