Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages

被引：16

作者：

Liu, Yanyan ^{[1
]}

Nawazish, Hira ^{[2
]}

Farid, Muhammad Salman ^{[2
]}

Qadoos, Khansa Abdul ^{[3
]}

Habiba, Umm E. ^{[4
]}

Muzamil, Muhammad ^{[5
]}

Tanveer, Mahwish ^{[6
]}

Sienkiewicz, Monika ^{[7
]}

Lichota, Anna ^{[7
]}

Lopusiewicz, Lukasz ^{[8
]}

机构：

[1] Heilongjiang Bayi Agr Univ, Food Coll, Daqing 163319, Peoples R China

[2] Ningbo Univ, Coll Food Sci & Engn, Ningbo 315800, Peoples R China

[3] Al Razi Inst, Dept Human Nutr & Dietet, Lahore 54950, Pakistan

[4] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38000, Pakistan

[5] Bahauddin Zakariya Univ, Fac Food Sci & Nutr, Multan 60800, Pakistan

[6] Super Univ, Fac Allied Hlth Sci, Lahore 54000, Pakistan

[7] Med Univ Lodz, Dept Pharmaceut Microbiol & Microbiol Diagnost, PL-90151 Lodz, Poland

[8] Greifswald Univ, Inst Pharm, Dept Pharmaceut Biol, Friedrich Ludwig Jahn Str 17, D-17489 Greifswald, Germany

来源：

FERMENTATION-BASEL | 2024年 / 10卷 / 08期

关键词：

Lactobacillus acidophilus; food; beverages; fermentation metabolites; bioactive peptides; health-promoting properties; PROBIOTIC YOGURT; SKIM MILK; LA-5; MICROENCAPSULATION; SAFETY; OPTIMIZATION; POTENTIALS; PEPTIDES; STRAINS; CASEI;

D O I：

10.3390/fermentation10080380

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the fermentation of a wide range of food products and beverages. This review discusses the health benefits of L. acidophilus, including its ability to enhance immunity; promote digestive wellness; and exhibit antioxidant, antitumor, and antimicrobial properties. This review also discusses the production of bioactive peptides and extracellular polysaccharides (EPS) by L. acidophilus. Factors, such as salinity, temperature, carbon sources, and nutrient availability, influence the growth of L. acidophilus, which can affect the survival and bioactive potential of fermented products. The proteolytic effects of L. acidophilus contribute to protein breakdown, which leads to the release of bioactive peptides with various health benefits. This review also discusses the applications of L. acidophilus in the fermentation of dairy products, cereal beverages, soymilk, fruit and vegetable juices, and other functional food preparations, highlighting its potential for improving the nutritional value, organoleptic properties, and probiotic delivery of these products. This review highlights the importance of understanding and controlling fermentation conditions to maximize the growth and health-promoting benefits of L. acidophilus in various food and beverage products.

引用

页数：22

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