The application of lactic acid bacteria in food processing

March 25, 2024

Currently, there are over 40 known lactic acid bacteria, and there are 4 genera classified under the family Lactobacillaceae, namely Lactobacillus, Streptococcus, Streptococcus, Streptococcus, and Streptococcus. Lactic acid fermented food is currently recognized as a functional health food worldwide. The role of lactic acid bacteria mainly includes inhibiting the growth of spoilage bacteria in the intestine and reducing their toxin production in the intestine, as well as preventing constipation, cell aging, cancer, and regulating human physiological functions.

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01
Basic features

Lactic acid bacteria are a collective term for a group of Gram positive bacteria with different morphology, metabolic performance, and physiological characteristics. Their overall characteristics are G+, non spore forming, non respiratory cocci or bacteria, and their main metabolic product during carbohydrate fermentation is lactic acid.

02
Physiological function

2.1 Production of special enzyme systems

Lactic acid bacteria can produce some special enzyme systems, such as enzyme systems that produce organic acids, enzyme systems that control endotoxins, enzyme systems that synthesize various vitamins, and enzyme systems that decompose bile acids. These enzymes not only accelerate the growth of lactic acid bacteria, maintain the balance of intestinal microbiota, but also improve the flavor of products and promote the maturation of dairy products, fermented sausages, and other foods.

2.2 Has adhesion and colonization ability

Adhesion refers to the specific adhesion between bacteria and intestinal epithelial cells through biochemical interactions, while colonization resistance refers to the host's resistance or resistance to the colonization and reproduction of pathogenic and potential pathogenic bacteria in a normal microbial community.

2.3 Metabolites that produce antibacterial activity

Lactic acid bacteria metabolism can produce various metabolites such as organic acids, hydrogen peroxide, and bacteriocins, which can not only improve the flavor and tissue state of products, but also inhibit spoilage bacteria and pathogens in food.
The antibacterial mechanism of lactic acid bacteria against some spoilage and low-temperature bacteria is mainly manifested in the following aspects: firstly, it produces organic acids such as lactic acid, which puts the intestine in an acidic environment; The second is to generate hydrogen peroxide to activate the catalase thiocyanate system in milk, inhibit and kill Gram negative bacteria, catalase positive bacteria, etc; The third is to produce small proteins or peptides similar to bacteriocins.

2.4 Lowering cholesterol

The components or metabolites of lactic acid bacteria have anti cholesterol factors. The metabolism of lactic acid bacteria can significantly reduce the absorption of cholesterol by the intestine. At the same time, lactic acid bacteria absorb some cholesterol and convert it into bile salts for excretion from the body.
2.5 Other functions

The research results show that probiotics or their metabolic byproducts can inhibit the proliferation of cancer cells by affecting the process of changes in colon epithelial cells, inhibiting non genotype and genotype mutations that occur in the colon and other organs.

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Application in food processing

3.1 Application in dairy processing

3.1.1 Yogurt production

Yogurt is a product made from fresh milk or milk powder as the main raw material and fermented by lactic acid bacteria. It is generally mixed with two or more bacterial strains. The mixed strains of Lactobacillus bulgaricus and Streptococcus thermophilus are commonly used as pure culture fermenters in production.

3.1.2 Production of Cream

Cream is a dairy product made mainly from the thin cream obtained by centrifugation of raw milk, which is sterilized, cooled, matured, fermented by lactic acid bacteria, stirred, and pressed. The lactic acid bacteria used in cream production include Streptococcus lactis, Streptococcus paracitrate, and Streptococcus succinate.

3.1.3 Production of Cheese

Cheese refers to the product made by adding an appropriate amount of lactic acid bacteria fermentation agent to raw milk after sterilization and cooling, allowing the protein to solidify, removing whey, and pressing the curd into blocks. Commonly used strains include Streptococcus lactis, Streptococcus lactis, and Streptococcus citrophilus. In production, two or more types of lactic acid bacteria are usually selected for mixed use.

3.2 Processing of Plant Protein Beverages

The application of lactic acid bacteria in the processing of plant-based protein beverages mainly involves the production of yogurt and peanut lactic acid fermented yogurt. The lactic acid bacteria used in the production of yogurt and peanut lactic acid fermented yogurt mainly belong to the genera Lactobacillus and Streptococcus, in addition to Streptococcus, which commonly involves mixing two or more strains for fermentation.

3.3 Application in meat product production

The production of traditional fermented sausages does not add any fermentation agents, and is completely fermented and matured by meat, spices, and microorganisms in the environment. The modern production process of fermented sausages involves adding microbial pure cultured lactic acid bacteria fermentation agents to the raw materials, ensuring that lactic acid bacteria have an absolute advantage throughout the entire fermentation and maturation process. The commonly used microorganisms currently include Lactobacillus, Streptococcus, Micrococcus, Mold, and Yeast.

3.4 Application in food preservation and preservation

The antibacterial mechanism of lactic acid bacteria mainly manifests in three aspects: producing organic acids such as lactic acid, which inhibits the growth and reproduction of most acid resistant spoilage bacteria and pathogenic bacteria; Produce small proteins or peptides similar to bacteriocins; Generating H2O2 activates the catalase thiocyanate system in milk.

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The application prospects of lactic acid bacteria

Recent studies have shown that lactic acid bacteria have many special medical and health benefits. Research on lactic acid bacteria is becoming increasingly in-depth both domestically and internationally. Japan, Sweden, and others have conducted research on the use of lactic acid bacteria to treat gastric ulcers and gastroenteritis.

Therefore, how to use modern microbial technology and molecular biotechnology to transform lactic acid bacteria, improve the identification and detection methods of lactic acid bacteria, and strengthen the quality of lactic acid bacteria to ensure their safety in food applications will be the direction of in-depth research in the future.

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2024-02-26

Shaanxi Huike Botanical Development Co., Ltd.

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