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Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

by Behera, Sudhanshu S. , Zdolec, Nevijo , Ray, Ramesh C.

in Bacteria / Beverages / Bioactive compounds / Book publishing / Esterase / Exploitation / Fermentation / Fermented food / Fermented Foods / Food / Food industry / Food Microbiology / Food plants / Food processing industry / Food Safety / Foodborne pathogens / Functional foods & nutraceuticals / Genes / Glucosidase / Identification / Immunology / Lactase / Lactobacillus / Lactobacillus plantarum / Lipase / Methods / Microbiota (Symbiotic organisms) / Microflora / Microorganisms / Molecular chains / NMR / Novel foods / Nuclear magnetic resonance / Nutrition / Phosphoketolase / Phosphopyruvate hydratase / Probiotics / Review / Safety / Safety and security measures / Shelf life / Shellfish / Strains (organisms) / Systematics / Taxonomy / Traditional foods / α-Amylase / α-Glucosidase

2018

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Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

by Behera, Sudhanshu S. , Zdolec, Nevijo , Ray, Ramesh C.

2018

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Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

by Behera, Sudhanshu S. , Zdolec, Nevijo , Ray, Ramesh C.

2018

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Journal Article

Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods

Behera, Sudhanshu S.,

Zdolec, Nevijo,

Ray, Ramesh C.

2018

Overview

Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most studied species extensively used in food industry as probiotic microorganism and/or microbial starter. The exploitation of Lb. plantarum strains with their long history in food fermentation forms an emerging field and design of added-value foods. Lb. plantarum strains were also used to produce new functional (traditional/novel) foods and beverages with improved nutritional and technological features. Lb. plantarum strains were identified from many traditional foods and characterized for their systematics and molecular taxonomy, enzyme systems (α-amylase, esterase, lipase, α-glucosidase, β-glucosidase, enolase, phosphoketolase, lactase dehydrogenase, etc.), and bioactive compounds (bacteriocin, dipeptides, and other preservative compounds). This review emphasizes that the Lb. plantarum strains with their probiotic properties can have great effects against harmful microflora (foodborne pathogens) to increase safety and shelf-life of fermented foods.

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Publisher

Hindawi Publishing Corporation,Hindawi,John Wiley & Sons, Inc

Subject

Bacteria

/ Beverages

/ Bioactive compounds