SpringerLink
Log in

Lactic Acid Bacteria (LAB) Fermented Food and Their Therapeutic Importance

  • Chapter
  • First Online:
Functional Food Products and Sustainable Health

  • 724 Accesses

Abstract

Lactic acid bacteria (LAB) are Gram-positive important health beneficial microorganisms and is continuously being used for decades in food production, preservation, quality improvement (taste, texture, aroma, flavour), and a promising source of potential bioactive molecules to boost the human health. Some species of these lactic acid bacteria are able to survive through the gastrointestinal tract (GIT). They play an important role in the human intestine and are generally recognized as safe organisms by the US Food and Drug Administration (FDA). The food-grade lactic acid bacteria (LAB) are considered as suitable vehicles for the production and delivery of health promoting or therapeutic, bioactive molecules. The bioactive molecules considered for the benefits of health include the endogenous effector molecules produced by probiotics (mostly by lactobacilli genus). Another category of bioactive molecules viz., heterologous bioactives can be produced by genetically engineered strains of lactic acid bacteria (mostly by lactococci genus). During the last decades, an important effort has been done for the development of tools to use LAB as microbial cell factories for the production of proteins of interest. Given the need to develop effective strategies for the delivery of prophylactic and therapeutic molecules, LAB have appeared as an appealing option for the oral, intranasal, and vaginal delivery of such molecules. So far, these genetically modified organisms have been successfully used as vehicles for delivering functional proteins to mucosal tissues in the treatment of many different pathologies including GIT-related pathologies, diabetes, cancer and viral infections, among others. This chapter covers the role of lactic acid bacteria as a source of probiotics derived from various fermented food products using LAB. It will also cover the raw material processing, value addition, and packaging of such preserved food products.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Acton JC, Williams JG, Johnson JG (1972) Effect of fermentation temperature on changes in meat properties and flavor of summer sausage. Milk Food Technol 35(5)

    Google Scholar 

  • American Academy of allergy asthma and immunology (2019) Probiotics and allergic reactions. www.aaaai.org

  • Ammor MS, Mayo B (2007) Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Sci 76:138–146

    CAS  PubMed  Google Scholar 

  • Ammor S, Rachman C, Chaillou S, Revost H, Dousset X, Zagorec M, Doufour E, Chavallier I (2005) Phenotype and genotype identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages. Food Microbiol 22:373–382

    CAS  Google Scholar 

  • Aquilanti L, Garofalo C, Osimani A, Clementi F (2016) Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview. Int Food Res J 23(2):429–445

    CAS  Google Scholar 

  • Babji Y, Murthy TRK (2000) Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storage. Meat Sci 54(2):197–202

    CAS  PubMed  Google Scholar 

  • Barakat RK, Griffiths MW, Harris LJ (2000) Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat. Int J Food Microbiol 62:83–94

    CAS  PubMed  Google Scholar 

  • Belhadj H, Harzallah D, Khennouf S, Dahamna S, Bouharati S, Baghiani A (2010) Isolation, identification and antimicrobial activity of lactic acid bacteria from Algerian honeybee collected pollen. Acta Hort (ISHS) 854:51–58

    CAS  Google Scholar 

  • Bermudez-Brito M, Plaza-Diaz J, Muñoz-Quezada S, Gómez-Llorente C, Gil A (2012) Probiotic mechanisms of action. Ann Nutr Metab 61:160–174

    CAS  PubMed  Google Scholar 

  • Bierbaum G (2009) Sahl: Lantibiotics: mode of action, biosynthesis and bioengineering. Curr Pharm Biotechnol 10:2–18

    CAS  PubMed  Google Scholar 

  • Bjorkroth KJ, Korkeala HJ (1997) Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant. Appl Environ Microbiol 63:448–453

    CAS  PubMed  PubMed Central  Google Scholar 

  • Bjorkroth KJ, Vandamme P, Korkeala HJ (1998) Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham. Appl Environ Microbiol 64:3313–3319

    CAS  PubMed  PubMed Central  Google Scholar 

  • Blickstad E, Molin G (1983) The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C. J Appl Bacteriol 54:45–56

    CAS  PubMed  Google Scholar 

  • Borch E, Kant-Muermans ML, Blixt Y (1996) Bacterial spoilage of meat and cured meat products. Int J Food Microbiol 33:103–120

    CAS  PubMed  Google Scholar 

  • Buncic S, Avery SM, Moorhead SM (1997) Insufficient antilisterial capacity of low inoculums Lactobacillus cultures on long-term stored meats at 4°C. Int J Food Microbiol 34(2):157–170

    CAS  PubMed  Google Scholar 

  • Castellano P, Ibarreche MP, Massani MB, Fontana C, Vignolo GM (2017) Strategies for pathogen biocontrol using lactic acid bacteria and their metabolites: a focus on meat ecosystems and industrial environments. Microorganisms 2017(5):38. https://doi.org/10.3390/microorganisms5030038

    Article  CAS  Google Scholar 

  • Chaillou S et al (2005) The complete genome sequence of the meat-borne lactic acid bacterium Lactobacillus sakei 23K. Nat Biotechnol 23(12):1527–1533

    CAS  PubMed  Google Scholar 

  • Cocolin L, Dolci P, Rantsiou K, Urso R, Cantoni C, Comi G (2009) Lactic acid bacteria ecology of three traditional fermented sausages produced in the North of Italy as determined by molecular methods. Meat Sci 82:125–132

    CAS  PubMed  Google Scholar 

  • Cocolin L, Rantsiou K, Iacumin L, Urso R, Cantoni C, Comi G (2004) Study of the ecology of fresh sausages and characterisation of populations of lactic acid bacteria by molecular methods. Appl Environ Microbiol 4:1883–1894

    Google Scholar 

  • De-Vuyst L, Falony G, Leroy F (2008) Probiotics in fermented sausages. Meat Sci 80:75–78

    Google Scholar 

  • Dincer E, Kivanc M (2018) Lipolytic activity of lactic acid bacteria isolated from Turkish Pastirma. Anadolu Univ J Sci Technolol 7(1)

    Google Scholar 

  • Admassie M (2018) A review on food fermentation and the biotechnology of lactic acid bacteria. World J Food Sci Technol 2(1):19–24

    Google Scholar 

  • Drosinos EH, Mataragas M, **raphi N, Moschonas F, Gaitis G, Metaxopoulos J (2005) Characterisation of the microbial flora from a traditional Greek fermented sausage. Meat Sci 69:307–317

    CAS  PubMed  Google Scholar 

  • Egan AF (1983) Lactic acid bacteria of meat and meat products. Antonie Van Leeuwenhoek 49:327–336

    CAS  PubMed  Google Scholar 

  • Ehrmann MA, Krockel L, Lick S, Radmann P, Bantleon A, Vogel RF (2016) Lactobacillus insicii sp. nov., isolated from fermented raw meat. Int J Syst Evol Microbiol 66:236–242

    CAS  PubMed  Google Scholar 

  • Erturkmen P, Kilic GB, Kilic B (2016) Utilization of lactic acid bacteria and probiotics on meat products. J Hygienic Eng Design 15:78–82

    Google Scholar 

  • FAO/WHO (2002) Guidelines for the evaluation of probiotics in food. Report of a joint venture of FAO and WHO working group on drafting guidelines for the evaluation of probiotics in food. Ontario, London

    Google Scholar 

  • Fleck ZC, Savic V, Kozacinski L, Njari B, Zdolec N, Filipovic I (2012) Identification of lactic acid bacteria isolated from dry fermented sausages. A Veterinarski Archiv 82(3):265–272

    CAS  Google Scholar 

  • Gomez-Llorente C, Muñoz S, Gil A (2010) Role of Toll-like receptors in the development of immunotolerance mediated by probiotics. Proc Nutr Soc 69:381–389

    CAS  PubMed  Google Scholar 

  • Hamasaki Y, Ayaki M, Fuchu H, Sugiyama M, Morita H (2003) Behavior of Psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products. Appl Environ Microbiol 69:3668–3671

    CAS  PubMed  PubMed Central  Google Scholar 

  • Hammes WP, Hertel C (1996) Selection and improvement of lactic acid bacteria used in meat and sausage fermentation. Lait 76:159–168

    CAS  Google Scholar 

  • Hammes WP, Bantleon A, Min S (1990) Lactic acid bacteria in meat fermentation. FEMS Microbiol Lett 87(1–2):165–173

    CAS  Google Scholar 

  • Hassan M, Kjos M, Nes IF, Diep DB, Lotfipour F (2012) Natural antimicrobial peptides from bacteria: characteristics and potential applications to fight against antibiotic resistance. J Appl Microbiol. https://doi.org/10.1111/j.1365-2672.2012.05338

  • Hayek SA, Ibrahim SA (2013) Current limitations and challenges with lactic acid bacteria: a review. Food Nutr Sci 2013(4):73–87. https://doi.org/10.4236/fns.2013.411A010

    Article  CAS  Google Scholar 

  • Hitendra J, Prasad BDN, Gurumurthy H, Suvarna VC (2016) Role of lactic acid bacteria (LAB) in food preservation. Int J Curr Microbiol Appl Sci 5(8):255–257

    CAS  Google Scholar 

  • Holzapfel WH, Haberer P, Geisen R, Björkroth J, Schillinger U (2001) Taxonomy and important features of probiotic microorganisms in food nutrition. Am J Clin Nutr 73:365S–373S

    CAS  PubMed  Google Scholar 

  • Kamenik J, Duskova M, Salakova A, Sedo O (2013) Heterofermentative process in dry fermented sausages—a case report. Acta Vet Brno 2013(82):181–186. https://doi.org/10.2754/avb201382020181

    Article  Google Scholar 

  • Kim YS, Ho SB (2010) Intestinal goblet cells and mucins in health and disease. Curr Gastroenterol Rep 12(5):319–330. https://doi.org/10.1007/s11894-010-0131-2

    Article  PubMed  PubMed Central  Google Scholar 

  • Kollath W (1953) Ernährung und Zahnsystem. Dtsch Zahnarztl Z 8:7–16

    Google Scholar 

  • Korkeala HJ, Bjorkroth KJ (1997) Microbiological spoilage and contamination of vacuum-packaged cooked sausages. J Food Prot 60:724–731

    PubMed  Google Scholar 

  • Lebeer S, Vanderleyden J, De Keersmaecker CJ (2010) Host interactions of probiotic bacterial surface molecules: comparison with commensals and pathogens. Nat Rev Microbiol 8:171–184

    CAS  PubMed  Google Scholar 

  • Leroy F, Falony G, de Vuyst L (2008) Latest developments in probiotics. In: Toldrà F (ed) Meat biotechnology. Springer Science+Business Media, New York, pp 217–229

    Google Scholar 

  • Lilly DM, Stillwell RH (1965) Probiotics: growth promoting factors produced by microorganisms. Science 147:747–748

    CAS  PubMed  Google Scholar 

  • Ljungh A, Wadstrom T (2006 Sep) (2006) Lactic acid bacteria as probiotics. Curr Issues Intest Microbiol 7(2):73–89

    CAS  PubMed  Google Scholar 

  • Maksimovic Z, Hulak AN, Vuko M, Kovacevic V, Kos I, Fuka MM (2015) Lactic acid bacteria in traditional dry sausage production. MESO XVII

    Google Scholar 

  • Metchnikoff E (1908) The prolongation of life. G.P. Putnam, New York, 376 p

    Google Scholar 

  • Minor-Pérez H, Ponce-Alquicira E, Macíasbravo S, Guerrero-Legarreta I (2004) Changes in fatty acids and microbial populations of pork inoculated with two biopreservative strains. Meat Sci 66(4):793–800

    PubMed  Google Scholar 

  • Mokoena MP, Mutanda T, Olaniran AO (2016) Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages. Food Nutr Res 60:29630. https://doi.org/10.3402/fnr.v60.29630

    Article  CAS  PubMed  Google Scholar 

  • Nerbrink E, Borch E (1993) Evaluation of bacterial contamination at separate processing stages in emulsion sausage production. Int J Food Microbiol 20:37–44

    CAS  PubMed  Google Scholar 

  • Nguyen HTH, Elegado FB, Librojo-Basilio NT, Mabesa RC, Dizon EI (2010) Isolation and characterisation of selected lactic acid bacteria for improved processing of Nem chua, a traditional fermented meat from Vietnam. Benefic Microbes 1(1):67–74

    CAS  Google Scholar 

  • Nielsen DS, Cho GS, Hanak A, Huch M, Franz CM, Arneborg N (2010) The effect of bacteriocin-producing Lactobacillus plantarum strains on the intracellular pH of sessile and planktonic Listeria monocytogenes single cells. Int J Food Microbiol 141:S53–S59

    PubMed  Google Scholar 

  • Phan YTN, Tang MT, Tran TTM, Nguyen VH, Nguyen TH, Tsuruta T, Nishino N (2017) Diversity of lactic acid bacteria in vegetable-based and meat-based fermented foods produced in the central region of Vietnam. AIMS Microbiol 3(1):61–70. https://doi.org/10.3934/microbiol.2017.1.61

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Priest FG, Campbell I (1996) Brewing microbiology, 2nd edn. Chapman & Hall, London, pp 134–156

    Google Scholar 

  • Reid G (2016) Probiotics: definition, scope and mechanisms of action. Best Pract Res Clin Gastroenterol 30(1):17–25

    CAS  PubMed  Google Scholar 

  • Rzepkowska A, Zielińska D, Oldak A, Kołożyn-Krajewska D (2017) Safety assessment and antimicrobial properties of the lactic acid bacteria strains isolated from polish raw fermented meat products. Int J Food Prop 20(11):2736–2747. https://doi.org/10.1080/10942912.2016.1250098

    Article  CAS  Google Scholar 

  • Sakhare PZ, Narasimha Rao D (2003) Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures. Food Control 14(1):1–5

    CAS  Google Scholar 

  • Samelis J, Georgiadou KG (2000) The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential. J Appl Microbiol 88:58–68

    CAS  PubMed  Google Scholar 

  • Sanders ME (2008) Probiotics: definition, sources, selection, and uses. Clin Infect Dis 46:S58–S61

    PubMed  Google Scholar 

  • Sawitzki MC, Fiorentini AM, Junior AC, Bertol TM, Santanna ES (2008) Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami. Ciênc Tecnol Aliment 28(3):709–717

    Google Scholar 

  • Schrezenmeir J, De Vrese M (2001) Probiotics, prebiotics, and symbiotics—approaching a definition. Am J Clin Nutr 73:361S–364S

    CAS  PubMed  Google Scholar 

  • Siddiqui NI (2012) Prevalence and trends of obesity in Indian school children of different socioeconomic class. Indian J Basic Appl Med Res 2(5):393–398

    Google Scholar 

  • Silins I (2014) The effects of pH, aW, and lactic acid bacteria on Listeria monocytogenes in fermented sausages. Paper presented at the 9th Baltic Conference on Food Science and Technology” Food for Consumer Well-Being” FOODBALT 2014, Jelgava, Latvia, 8–9 May, 2014

    Google Scholar 

  • Tan-Lim CSC, Esteban-Ipac NAR (2018) Probiotics as treatment for food allergies among pediatric patients: a meta-analysis. World Allergy Organ J 11:25. https://doi.org/10.1186/s40413-018-0204-5

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Tsuda H, Matsumoto T, Ishimi Y (2012) Selection of lactic acid bacteria as starter cultures for fermented meat products. Food Sci Technol Res 18(5):713–721

    CAS  Google Scholar 

  • Vasiljevic T, Shah NP (2008) Review: probiotics—from Metchnikoff to bioactives. Int Dairy J 18:714–728

    CAS  Google Scholar 

  • Vergin F (1954) Anti- and probiotika. Hippokrates 25:16–19

    Google Scholar 

  • Winkowski K, Crandall AD, Montville TJ (1993) Inhibition of Listeria monocytogenes by Lactobacillus bavaricus MN in beef systems at refrigeration temperatures. Appl Environ Microbiol 59(8):2552–2557

    CAS  PubMed  PubMed Central  Google Scholar 

  • Yang G, Liu ZQ, Yang PC (2013) Treatment of allergic rhinitis with probiotics: an alternative approach. North Am J Med Sci 5(8):465–468

    Google Scholar 

  • Żukiewicz-Sobczak W, Wróblewska P, Adamczuk P, Silny W (2014) Probiotic lactic acid bacteria and their potential in the prevention and treatment of allergic diseases. Central Eur J Immunol 2014:39(1)

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Agricultural Sciences, Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India

    Irfan Khan & Saghir Ahmad

Authors
  1. Irfan Khan
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Saghir Ahmad
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India

    Saghir Ahmad

  2. Food Science & Nutrition Department, King Saud University, Riyadh, Saudi Arabia

    Nasser Abdulatif Al-Shabib

Rights and permissions

Reprints and permissions

Copyright information

© 2020 Springer Nature Singapore Pte Ltd.

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Khan, I., Ahmad, S. (2020). Lactic Acid Bacteria (LAB) Fermented Food and Their Therapeutic Importance. In: Ahmad, S., Al-Shabib, N. (eds) Functional Food Products and Sustainable Health. Springer, Singapore. https://doi.org/10.1007/978-981-15-4716-4_14

Download citation

Publish with us

Policies and ethics

Search

Navigation