Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first spe...

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Published inFermentation (Basel) Vol. 7; no. 2; p. 48
Main Authors García Méndez, Martha Gabriela, Morales Martínez, Thelma Karina, Ascacio Valdés, Juan Alberto, Chávez González, Mónica Lizeth, Flores Gallegos, Adriana Carolina, Sepúlveda, Leonardo
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.06.2021
Subjects
Adipocytes
Agricultural wastes
Antioxidants
Apoptosis
Biodegradation
Cell cycle
Cell growth
Cytokines
Enzymes
Fermentation
Fermented food
Flavors
Food
Food industry
Food plants
Homeostasis
Hydrolase
Industrial wastes
Inflammation
Kinases
Lactic acid
Lactic acid bacteria
Lactiplantibacillus plantarum
Metabolism
Metabolites
Metastasis
Microorganisms
nutritive value
Obesity
Oxidation
Oxidative stress
Prostate cancer
Proteins
solid-state fermentation
submerged fermentation
Tannase
tannin-acyl-hydrolase
tannins
Tumor necrosis factor-TNF
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Summary:Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes.
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ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation7020048