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Conference Paper/Proceeding/Abstract 888 views

The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article

Zacharof M.P., Myrto-panagiota Zacharof

Swansea University Author: Myrto-panagiota Zacharof

Abstract

Fermentation technology has been a widely researched and exploited field of the science of biotechnology. Through out the recent years the vast majority of microbial groups have been tested for the production of beneficial compounds especially for the replacement of products produced by petrol such...

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Published: 2010
URI: https://cronfa.swan.ac.uk/Record/cronfa29013
first_indexed 2016-06-29T12:28:37Z
last_indexed 2018-02-09T05:13:43Z
id cronfa29013
recordtype SURis
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spelling 2016-06-29T09:43:53.6347618 v2 29013 2016-06-29 The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article 58dbbe00d55ca29ad8b9fb78ba86fe46 Myrto-panagiota Zacharof Myrto-panagiota Zacharof true false 2016-06-29 Fermentation technology has been a widely researched and exploited field of the science of biotechnology. Through out the recent years the vast majority of microbial groups have been tested for the production of beneficial compounds especially for the replacement of products produced by petrol such as lactic acid. A bacterial group that heavily attracts attention due to its products are Lactic Acid Bacteria (LAB) and especially Lactobacilli. Lactobacilli are widely used in the food and pharmaceutical industry nowadays. These microorganisms have several distinguishing features based on their main ability to ferment carbohydrates such as the production of acids, enzymes and natural antimicrobial substances called bacteriocins. They are mainly used as natural acidifiers for the inoculation of bulk quantities of milk and vegetables in order to produce a variety of fermented products. As such, large quantities of their biomass and the end products of their metabolism are necessary. In this article some of the most important uses of Lactobacilli in the industry will be reviewed. Emphasis will be given in the production of lactic acid, beta-galactosidase and lantibiotics through the usage of modern fermentation technology. Conference Paper/Proceeding/Abstract 28 2 2010 2010-02-28 COLLEGE NANME COLLEGE CODE Swansea University 2016-06-29T09:43:53.6347618 2016-06-29T09:43:53.6347618 Faculty of Science and Engineering School of Engineering and Applied Sciences - Uncategorised Zacharof M.P. 1 Myrto-panagiota Zacharof 2
title The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article
spellingShingle The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article
Myrto-panagiota Zacharof
title_short The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article
title_full The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article
title_fullStr The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article
title_full_unstemmed The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article
title_sort The importance of Lactobacilli in contemporary food and pharmaceutical industry A review article
author_id_str_mv 58dbbe00d55ca29ad8b9fb78ba86fe46
author_id_fullname_str_mv 58dbbe00d55ca29ad8b9fb78ba86fe46_***_Myrto-panagiota Zacharof
author Myrto-panagiota Zacharof
author2 Zacharof M.P.
Myrto-panagiota Zacharof
format Conference Paper/Proceeding/Abstract
publishDate 2010
institution Swansea University
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Engineering and Applied Sciences - Uncategorised{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Engineering and Applied Sciences - Uncategorised
document_store_str 0
active_str 0
description Fermentation technology has been a widely researched and exploited field of the science of biotechnology. Through out the recent years the vast majority of microbial groups have been tested for the production of beneficial compounds especially for the replacement of products produced by petrol such as lactic acid. A bacterial group that heavily attracts attention due to its products are Lactic Acid Bacteria (LAB) and especially Lactobacilli. Lactobacilli are widely used in the food and pharmaceutical industry nowadays. These microorganisms have several distinguishing features based on their main ability to ferment carbohydrates such as the production of acids, enzymes and natural antimicrobial substances called bacteriocins. They are mainly used as natural acidifiers for the inoculation of bulk quantities of milk and vegetables in order to produce a variety of fermented products. As such, large quantities of their biomass and the end products of their metabolism are necessary. In this article some of the most important uses of Lactobacilli in the industry will be reviewed. Emphasis will be given in the production of lactic acid, beta-galactosidase and lantibiotics through the usage of modern fermentation technology.
published_date 2010-02-28T06:52:14Z
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score 11.05816

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