Lactic acid bacteria, in the form of starter cultures are essential for many industrial processes in the dairy and food industry, and can enhance the overall quality of the fermented food products. In this regard, the identification and application of strains delivering industrially important compounds is a fascinating field. This paper will discuss recent application of lactic acid bacteria as source of vitamins, low calorie sweeteners, organic acids, aroma compounds and exopolysaccharides and also discuss how the proper selection of starter cultures can be useful in developing modern food products.
Lactic acid bacteria, Vitamin B, Polyol, Exopolysaccharides, Organic acid.
Share This Article
© The Author(s) 2016. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.