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Res Microbiol. 2010 Jul-Aug;161(6):480-7. doi: 10.1016/j.resmic.2010.03.001. Epub 2010 Mar 17.

Importance of lactobacilli in food and feed biotechnology.

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  • 1Agricultural Research Council, Research Centre for Forage and Dairy Productions (CRA-FLC), Via Lombardo 11, 26900 Lodi, Italy. giorgio.giraffa@entecra.it

Abstract

The genus Lactobacillus is a heterogeneous group of lactic acid bacteria (LAB) with important implications in food fermentation. The ability to colonize a variety of habitats is a direct consequence of the wide metabolic versatility of this group of LAB. Consequently, lactobacilli have been used for decades in food preservation, as starters for dairy products, fermented vegetables, fish and sausages as well as silage inoculants. Lactobacilli have also been proposed as probiotics and microbial cell factories for the production of nutraceuticals. However, a wide range of applications of lactobacilli in food biotechnology remains potential, whereas a number of important strains still need to be discovered and characterized. This article provides an overview of the taxonomy of lactobacilli and describes four of the most significant case studies on the application of this group of LAB in food and feed biotechnology, including their use as probiotics, dairy starters, silage inoculants, and microbial cell factories. The importance of access to and exchange of biological material within and between different strain collections as a crucial step in expanding the range of different biotechnological applications of lactobacilli is also emphasized.

(c) 2010 Elsevier Masson SAS. All rights reserved.

[PubMed - indexed for MEDLINE]
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