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

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...

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Published inFermentation (Basel) Vol. 10; no. 8; p. 380
Main Authors Liu, Yanyan, Nawazish, Hira, Farid, Muhammad Salman, Abdul Qadoos, Khansa, Habiba, Umm E, Muzamil, Muhammad, Tanveer, Mahwish, Sienkiewicz, Monika, Lichota, Anna, Lopusiewicz, Lukasz
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.08.2024
Subjects
Amino acids
Antimicrobial agents
Antioxidants
Bacteria
Beverages
bioactive peptides
Biological activity
Carbon sources
Dairy products
Disease
E coli
Fermentation
fermentation metabolites
Fermented food
Fermented foods
food
Food products
Functional foods & nutraceuticals
Health aspects
health-promoting properties
Immune system
Lactobacillus acidophilus
Lactose
Lactose intolerance
Microbiota
Milk
Nutrient availability
Nutritive value
Organoleptic properties
Pathogens
Peptides
Polysaccharides
Probiotics
Proteins
Proteolysis
Reviews
Salinity
Soybean milk
Veganism
China
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Abstract 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.
AbstractList 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.
Audience Academic
Author Sienkiewicz, Monika
Farid, Muhammad Salman
Lopusiewicz, Lukasz
Muzamil, Muhammad
Nawazish, Hira
Abdul Qadoos, Khansa
Liu, Yanyan
Tanveer, Mahwish
Lichota, Anna
Habiba, Umm E
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Snippet Lactobacillus acidophilus is a probiotic bacterium that possesses numerous health-promoting properties and has significant technological applications in the...
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SubjectTerms Amino acids
Antimicrobial agents
Antioxidants
Bacteria
Beverages
bioactive peptides
Biological activity
Carbon sources
Dairy products
Disease
E coli
Fermentation
fermentation metabolites
Fermented food
Fermented foods
food
Food products
Functional foods & nutraceuticals
Health aspects
health-promoting properties
Immune system
Lactobacillus acidophilus
Lactose
Lactose intolerance
Microbiota
Milk
Nutrient availability
Nutritive value
Organoleptic properties
Pathogens
Peptides
Polysaccharides
Probiotics
Proteins
Proteolysis
Reviews
Salinity
Soybean milk
Veganism
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Title Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages
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