Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall wellbeing.Luteolin,a polyphenolic plant flavonoid,is recognized as one of the plausible bioactive components...Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall wellbeing.Luteolin,a polyphenolic plant flavonoid,is recognized as one of the plausible bioactive components that can be notably intriguing for food applications and for fabricating active packaging systems with antimicrobial properties.Luteolin is a flavone-based polyphenol naturally found as glycosides,with a phenylpropanoid biosynthesis route.Luteolin,when ingested and absorbed in the intestine,converts from free to conjugated-form,thereby forming luteolin glucuronides,which are presumably responsible for a range of luteolin bioactivities.Owing to these health-promoting potentials,along with ease of delivery,exceptional applications,and negligible toxicity,an integral valorization approach involving sustainable technologies to recover these high-value-added ingredients and their utilization should be further stimulated.This is the first review that seeks to thoroughly compile some of the important data published on biosynthesis,mechanism of action,bioactivities,bioavailability,and toxicity potential of luteolin.展开更多
Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is...Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry.展开更多
Packaging material has an important role in extending the shelf-life of fruits.This study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-b...Packaging material has an important role in extending the shelf-life of fruits.This study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-based films.In addition,the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and applications.Different packaging materials,including the pearl millet starch(PMS),PMS reinforced with Kudzu CNCs,and PMS reinforced with Kudzu CNCs stabilized pickering emulsion containing clove bud oil(CBO),was used to develop biodegradable nanocomposite films.The films were investigated for their thermal,morphological,mechanical,and barrier properties.In addition,the films were used as packaging material to improve the shelf life of the grapes for 15 days at 5℃.PMS films reinforced with Kudzu CNCs stabilized pickering emulsion of CBO were most effective in extending the shelf life of red grapes up to 15 days at 5℃ by maintaining the weight,firmness,and soluble solids in grapes for a longer duration during storage.The study suggests that PMS+Kudzu CNCs+EO films have the potential for commercial packaging of fruits during short storage periods without adversely affecting their quality and sensory attributes.展开更多
Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green,potent,environment friendly,natural substitutes for prolonging the shelf life of food produc...Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green,potent,environment friendly,natural substitutes for prolonging the shelf life of food products.The lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food industry.To reduce pathogen invasion,they can produce inhibitory compounds(bacteriocins,organic acids,hydrogen peroxide,diacetyl,and carbon dioxide).LAB-bacteriocin are proteinaceous antimicrobial molecules with a diverse genetic origin,post-translationally modified or not,that can help the producer organism to outcompete other bacterial species.In addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities.Moreover,LAB-bacteriocin serves as an effective method of natural bio preservation in the food industry and enables the reduction of other costly or user-unfriendly treatments while increasing the product self-life.Therefore,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification methods.Additionally,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc.展开更多
Food industries have already been discovering or currently testing novel natural antimicrobials that may seem promising to assure food safety and maintain food quality.As consumers‘demand for more natural appealing f...Food industries have already been discovering or currently testing novel natural antimicrobials that may seem promising to assure food safety and maintain food quality.As consumers‘demand for more natural appealing foods,the possibility of metabolite of lactic acid bacteria(LAB)as antimicrobials may play an important and fundamental potential function in preventing foodborne illnesses and intoxications.展开更多
The extracts of Padina pavonica(a macroalgae,ME),Rubus fruticosus(blackberry)leaves(BE),Juniperus oxycedrus waste(JWE)and Juniperus communis needles(JE)were used to evaluate their potential effects on chemical,microbi...The extracts of Padina pavonica(a macroalgae,ME),Rubus fruticosus(blackberry)leaves(BE),Juniperus oxycedrus waste(JWE)and Juniperus communis needles(JE)were used to evaluate their potential effects on chemical,microbial and organoleptic qualities of sea bass(Dicentrarchus labrax).The sensory assessment showed that fish fillets treated with BE,JE and ME were preferred more by the panellists,and rejected at 18 days of storage compared to the control(12 days).All extracts(except JWE)together with modified atmospheric packaging(MAP)decreased the values of biochemical parameters of sea bass fillets.TVB-N,PV,FFA,TBA values remained lower in treatment groups.Microbiological results were consistent with sensory results.Although microbial growth showed a rapid increase in the control and JWE groups during storage,BE,ME and JE groups significantly inhibited the bacterial growth in fish meat(p<0.05).Lactic acid bacteria in sea bass fillets under MAP condition increased slightly during storage and reached the highest levels in the control and JWE groups,respectively,with the value of 5.60 and 5.52 log cfu/g at the end of storage.This study showed that all extracts except JWE together with MAP application extended the shelf life of sea bass fillets up to 18 days compared to the control(12 days),exhibiting potential antioxidant and antimicrobial agents in seafood industry.展开更多
For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obt...For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.展开更多
The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,ac...The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,acetic acid,and lactic acid,create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.Also,they are employed as monomers or starting ingredients for food-based supplements,biomaterials,and biodegradable polymers.Organic acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and appeal.Organic acids can be useful as starting materials in multiple applications,including food,chemical,cosmetic,pharmaceutical,and beverage industries owing to their various functional properties.Additionally,the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable feedstocks.This article aims to provide the potential of LAB as a biological catalyst for producing different organic acids.Also,the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques.展开更多
Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional composition.Kefir grain contains casein and other milk solids together with the yeasts and lactobac...Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional composition.Kefir grain contains casein and other milk solids together with the yeasts and lactobacilli that cause the characteristic kefir fermentation and serve as a starter to induce this fermentation when introduced into fresh milk.Both kefir and kefir grains have a rich microbiota and their composition is affected by many parameters like kefir origin,production method(artisanal or industrial),kefir grain:milk ratio,type of milk,fermentation conditions,inoculum source,equipment used in production and storage conditions.Lactic acid bacteria(LAB)are a significant part of the kefir’s microbial composition and the health-promoting effects.Kefir-derived LAB have beneficial effects on colorectal cancer,cardiovascular diseases,type 2 diabetes mellitus,obesity,kidney diseases,modulation of the immune system as well as intestinal microbiota through different biological mechanisms.In addition,bioactive peptides and metabolic products of kefir have shown promising results as health beneficial components along with certain antiviral effects including COVID-19.Therefore,this article is up-to-date information about the production,processing as well as health benefits of dairy kefir-derived LAB with future prospect of work.展开更多
Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still h...Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still have been accepted and consumed today for their nutritional and organoleptic attributes.In accordance with the current trends in the market and greater awareness of consumer well-being,a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,γ-aminobutyric acid,conjugated linoleic acid,bioactive peptides,exopolysaccharides as well as vitamins during LAB fermentation.The long histories of yogurt,kefir,and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems.Therefore,this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological,bioprotective,and health-promoting in the food chain.展开更多
文摘Flavonoids are increasingly applied in foods to promote their functional properties,human health,and overall wellbeing.Luteolin,a polyphenolic plant flavonoid,is recognized as one of the plausible bioactive components that can be notably intriguing for food applications and for fabricating active packaging systems with antimicrobial properties.Luteolin is a flavone-based polyphenol naturally found as glycosides,with a phenylpropanoid biosynthesis route.Luteolin,when ingested and absorbed in the intestine,converts from free to conjugated-form,thereby forming luteolin glucuronides,which are presumably responsible for a range of luteolin bioactivities.Owing to these health-promoting potentials,along with ease of delivery,exceptional applications,and negligible toxicity,an integral valorization approach involving sustainable technologies to recover these high-value-added ingredients and their utilization should be further stimulated.This is the first review that seeks to thoroughly compile some of the important data published on biosynthesis,mechanism of action,bioactivities,bioavailability,and toxicity potential of luteolin.
基金supported by the PRIMA program under project BioProMedFood(ref.no.2019-SECTION2-4 Project ID 1467)supported by the European Union+1 种基金supported by the Scientific and Technological Research Council of Turkey(TUBITAK)N-UPAG 119N492(PRIMA Programme Section 2).
文摘Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human body.Exploring the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food matrices.There has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming activities.Disease may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to individual.Future perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic engineering.The application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific purposes.Therefore,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were elucidated.In addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were discussed.Moreover,the review provided an overview of the risks and benefits of using LAB in the food industry.
基金supported by the Dr.Whiteside Laboratory in the Department of Food,Nutrition,and Packaging Science,Clemson University.
文摘Packaging material has an important role in extending the shelf-life of fruits.This study investigated the effectiveness of cellulose nanocrystals(CNCs)derived from Kudzu(Pueraria montana)vine to reinforce to starch-based films.In addition,the essential oil was incorporated into these nanocomposite films to evaluate further improvement in film properties and applications.Different packaging materials,including the pearl millet starch(PMS),PMS reinforced with Kudzu CNCs,and PMS reinforced with Kudzu CNCs stabilized pickering emulsion containing clove bud oil(CBO),was used to develop biodegradable nanocomposite films.The films were investigated for their thermal,morphological,mechanical,and barrier properties.In addition,the films were used as packaging material to improve the shelf life of the grapes for 15 days at 5℃.PMS films reinforced with Kudzu CNCs stabilized pickering emulsion of CBO were most effective in extending the shelf life of red grapes up to 15 days at 5℃ by maintaining the weight,firmness,and soluble solids in grapes for a longer duration during storage.The study suggests that PMS+Kudzu CNCs+EO films have the potential for commercial packaging of fruits during short storage periods without adversely affecting their quality and sensory attributes.
文摘Ever increasing demand for natural products with minimum chemical additives has necessitated the search for innovative green,potent,environment friendly,natural substitutes for prolonging the shelf life of food products.The lactic acid bacteria(LAB)are a group of Gram-positive microorganisms with great biotechnological potential in the food industry.To reduce pathogen invasion,they can produce inhibitory compounds(bacteriocins,organic acids,hydrogen peroxide,diacetyl,and carbon dioxide).LAB-bacteriocin are proteinaceous antimicrobial molecules with a diverse genetic origin,post-translationally modified or not,that can help the producer organism to outcompete other bacterial species.In addition,they are emerging as a novel wave of potential antibiotics with potent in vitro and in vivo activities.Moreover,LAB-bacteriocin serves as an effective method of natural bio preservation in the food industry and enables the reduction of other costly or user-unfriendly treatments while increasing the product self-life.Therefore,this article provides a recapitulation of classification of bacteriocins,potential of LAB to produce different bacteriocins,their biology,and purification methods.Additionally,it will give a critical snapshot of industrial applications of LAB-bacteriocin as a starter culture,preservative,antibiotic,and probiotics,etc.
文摘Food industries have already been discovering or currently testing novel natural antimicrobials that may seem promising to assure food safety and maintain food quality.As consumers‘demand for more natural appealing foods,the possibility of metabolite of lactic acid bacteria(LAB)as antimicrobials may play an important and fundamental potential function in preventing foodborne illnesses and intoxications.
基金supported by the Scientific and Technological Research Council of Turkey(TUBITAK),Grant No:N-UPAG 119N492(PRIMA Programme Section 2)supported by the PRIMA programme under BioProMedFood(Project ID 1467,CUP:J34I19004820005)supported by the European Union H2020 programme.
文摘The extracts of Padina pavonica(a macroalgae,ME),Rubus fruticosus(blackberry)leaves(BE),Juniperus oxycedrus waste(JWE)and Juniperus communis needles(JE)were used to evaluate their potential effects on chemical,microbial and organoleptic qualities of sea bass(Dicentrarchus labrax).The sensory assessment showed that fish fillets treated with BE,JE and ME were preferred more by the panellists,and rejected at 18 days of storage compared to the control(12 days).All extracts(except JWE)together with modified atmospheric packaging(MAP)decreased the values of biochemical parameters of sea bass fillets.TVB-N,PV,FFA,TBA values remained lower in treatment groups.Microbiological results were consistent with sensory results.Although microbial growth showed a rapid increase in the control and JWE groups during storage,BE,ME and JE groups significantly inhibited the bacterial growth in fish meat(p<0.05).Lactic acid bacteria in sea bass fillets under MAP condition increased slightly during storage and reached the highest levels in the control and JWE groups,respectively,with the value of 5.60 and 5.52 log cfu/g at the end of storage.This study showed that all extracts except JWE together with MAP application extended the shelf life of sea bass fillets up to 18 days compared to the control(12 days),exhibiting potential antioxidant and antimicrobial agents in seafood industry.
基金This research was supported in part by the ERA-NET project DISCOVERY:“Disaggregation of conventional vegetable press cakes by novel techniques to receive new products and to increase the yield”.Project code SUSFOOD2-ID:101.This work is also based upon the work from COST Action 18101 SOURDOMICS-Sourdough biotechnology network towards novel,healthier and sustainable food and bioprocesses(http s://sourdomics.com/https://www.cost.eu/actions/CA18101/),where the author J.M.F.R.is the Chair and Grant Holder Scientific Representative,the author E.B.is vice-chair and leader of the working group 6“Project design and development innovative prototypes of products and small-scale processing technologies”,the author G.J.is leader of the working group 3“Design and development sourdough starter cultures for breadmaking and other agri-food products”and the author F.¨O.is the leader of the working group 8“Food safety,health promoting,sensorial perception and consumers’behaviour”,and is supported by COST(European Cooperation in Science and Technology)(https://www.cost.eu/).COST is a funding agency for research and innovation networks.Regarding the author J.M.F.R.,this work was also financially supported by:(i)Base Funding-UIDB/00511/2020 of the Laboratory for Process Engineering,Environment,Biotechnology and Energy-LEPABE-funded by national funds through the FCT/MCTES(PIDDAC)(ii)Project PTDC/EQU-EQU/28101/2017-SAFEGOAL-Safer Synthetic Turf Pitches with Infill of Rubber Crumb from Recycled Tires,funded by FEDER funds through COMPETE2020-Programa Operacional Competitividade e Internacionalizaç˜ao(POCI)and by national funds(PIDDAC)through FCT/MCTES.
文摘For sustainable plant drinks production,the biorefinery concept of obtained press cakes(PC)using ultrasonication,mechanical separation,and ultra-filtration was designed in Fraunhofer UMSICHT(Germany).In this study obtained permeates,as wastes after ultrafiltration of PC(soyabeans,almonds,coconut,oats,and rice)were analyzed and their bio-stimulatory effect on the growth of wheatgrass in vivo was investigated.Permeates with higher soluble protein content(soy,almonds,and coconut)resulted in a significant increase in germination parameters(germination percentage(GP),length of stem and root as well as biomass of stem and root increased on averge by 8.3%,15.8%,9.2%,2.22 times and 1.8 times,respectively)compared to the control treatment.Additionally,the fermentation using antimicrobial lactic acid bacteria(LAB)strains(Lactobacillus brevis LUHS173,Pediococcus acidilactici LUHS236 and Lactobacillus farraginis LUHS206)was applied for bio-treatment of permeates.The efficiency of fermentation process was evaluated on the changes of pH,TTA,LAB growth kinetics and lactic acid and its isomers production.Furthermore,the antifungal activity of selected fermented products against fungi(Fusarium graminearum F,F.graminearum,and F.culmorum)was determined.It was found that the highest antifungal activity(18.0 mm and 16.5 mm,respectively)was obtained by 48 h fermentation of permeates from grain press cake(oats and rice),containing the most reducing saccharides,and they significantly improved the germination of contaminated grains.Innovations in the sustainable production of plant-origin drinks enable to implementation of new,environmentally friendly technologies in food sector.
文摘The lactic acid bacteria(LAB)are a group of gram-positive bacteria capable of converting carbohydrate substrates into organic acids and producing a wide range of metabolites.Organic acids,including propionic,formic,acetic acid,and lactic acid,create an unfavorable environment for the growth of spoilage and pathogenic microorganisms.Also,they are employed as monomers or starting ingredients for food-based supplements,biomaterials,and biodegradable polymers.Organic acids from LAB have the potential to prevent spoilage and improve food taste that enhances consumer acceptance and appeal.Organic acids can be useful as starting materials in multiple applications,including food,chemical,cosmetic,pharmaceutical,and beverage industries owing to their various functional properties.Additionally,the use of LAB for organic acids production can replace petroleum-based processes due to their ability to utilize inexpensive and renewable feedstocks.This article aims to provide the potential of LAB as a biological catalyst for producing different organic acids.Also,the current review will give a critical snapshot of the strategies to improve microbial organic acid production and potential application of organic acids and discuss new challenges and opportunities for developing novel economically effective and sustainable nutritional sources and techniques.
基金This work is supported by the PRIMA program under project BioProMedFood(ref.no.2019-SECTION2-4 Project ID 1467)The PRIMA programme is part of the European Union.This research was also supported by the Scientific and Technological Research Council of Turkey(TUBITAK)Grant No:N-UPAG 119N492(PRIMA Programme Section 2).Fig.2 was created with BioRender.com.
文摘Kefir is one of the most consumed traditional fermented dairy products and it has a complex probiotic and nutritional composition.Kefir grain contains casein and other milk solids together with the yeasts and lactobacilli that cause the characteristic kefir fermentation and serve as a starter to induce this fermentation when introduced into fresh milk.Both kefir and kefir grains have a rich microbiota and their composition is affected by many parameters like kefir origin,production method(artisanal or industrial),kefir grain:milk ratio,type of milk,fermentation conditions,inoculum source,equipment used in production and storage conditions.Lactic acid bacteria(LAB)are a significant part of the kefir’s microbial composition and the health-promoting effects.Kefir-derived LAB have beneficial effects on colorectal cancer,cardiovascular diseases,type 2 diabetes mellitus,obesity,kidney diseases,modulation of the immune system as well as intestinal microbiota through different biological mechanisms.In addition,bioactive peptides and metabolic products of kefir have shown promising results as health beneficial components along with certain antiviral effects including COVID-19.Therefore,this article is up-to-date information about the production,processing as well as health benefits of dairy kefir-derived LAB with future prospect of work.
文摘Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential.Fermented dairy products,that is ancient traditions worldwide,still have been accepted and consumed today for their nutritional and organoleptic attributes.In accordance with the current trends in the market and greater awareness of consumer well-being,a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,γ-aminobutyric acid,conjugated linoleic acid,bioactive peptides,exopolysaccharides as well as vitamins during LAB fermentation.The long histories of yogurt,kefir,and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems.Therefore,this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological,bioprotective,and health-promoting in the food chain.
