Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Tirath Raj, K. Chandrasekhar, A. Naresh Kumar, Sang Hyoun Kim

Research output: Contribution to journalReview articlepeer-review

14 Citations (Scopus)


Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.

Original languageEnglish
Pages (from-to)14-40
Number of pages27
JournalSystems Microbiology and Biomanufacturing
Issue number1
Publication statusPublished - 2022 Jan

Bibliographical note

Funding Information:
This work was supported by the National Research Foundation of Korea (NRF) grant funded by the Korean government (Ministry of Science & ICT) (No. NRF2019M3E6A1103839, NRF-2020R1A2B5B02001757) and supported by Brain Pool Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Science and ICT (NRF-2020H1D3A1A04081081).

Publisher Copyright:
© 2021, Jiangnan University.

All Science Journal Classification (ASJC) codes

  • Applied Microbiology and Biotechnology
  • Food Science
  • Biochemistry, Genetics and Molecular Biology (miscellaneous)
  • Microbiology


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