Biotecnología en el Sector Agropecuario y Agroindustrial
Print version ISSN 1692-3561
PARRA HUERTAS, RICARDO ADOLFO. REVIEW LACTIC ACID BACTERIA: FUNCTIONAL ROLE IN THE FOODS. Rev.Bio.Agro [online]. 2010, vol.8, n.1, pp. 93-105. ISSN 1692-3561.
Lactic acid bacteria have been important in food for centuries for their significant contribution to product value. Because several of its metabolic properties, lactic acid bacteria play an important role in the food industry for his significant contribution to the flavor, aroma, texture, sensory characteristics, therapeutic properties and nutritional value of food products. This group is composed of a number of genera, including Lactococcus, Lactobacillus, Enterococcus, Streptococcus, Leuconostoc and Pediococcus, among others. Some of the metabolites produced by these bacteria are organic acids, preservares substances, polysaccharides, vitamins, sweeteners, aromas and flavors, among others. This review focuses on studying the importance of lactic acid bacteria in food
Keywords : Lactic acid bacteria; fermentation; metabolic products; pathways; starter.