THE PROCESS OF LACTIC ACID FERMENTATION AND ITS IMPORTANCE
Keywords:
lactic acid fermentation, anaerobic respiration, lactic acid bacteria, fermented foods, homolactic fermentation, heterotactic fermentation, industrial fermentation, food preservation.Abstract
This article explores the biological process of lactic acid fermentation, detailing its biochemical mechanisms and types. It discusses the wide-ranging significance of lactic acid fermentation in food production, human physiology, gut health, and industrial applications. The process not only supports anaerobic energy production in cells but also enables the preservation and flavor enhancement of fermented foods. Its applications in biotechnology and agriculture highlight its ongoing importance in both traditional and modern contexts.
Downloads
References
Corsetti, A., & Brandt, M. (2017). Lactic acid bacteria in food production. Food Research International, 91, 34-42. https://doi.org/10.1016/j.foodres.2016.11.017
Gänzle, M. G. (2015). Lactic acid bacteria and their role in fermented foods. In R. M. Stiles, J. D. M. Gänzle, & B. J. H. W. V. Rensburg (Eds.), Handbook of Fermented Meat and Poultry (pp. 124-134). Wiley-Blackwell.
Hammes, W. P., & Hertel, C. (2009). Lactic acid bacteria in fermented foods: The importance of their biotechnological role. Microbial Biotechnology, 2(2), 178-187. https://doi.org/10.1111/j.1751-7915.2008.00102.x
Liu, Q., & Wang, S. (2019). Probiotic microorganisms and their effects on gut health and digestion. Journal of Dairy Science, 102(3), 1454-1461. https://doi.org/10.3168/jds.2018-15884
Gänzle, M. G., & Ripari, V. (2015). Fermentation in food production and preservation. In C. M. V. Santagata (Ed.), Handbook of Industrial Fermentation (pp. 109-120). Springer. https://doi.org/10.1007/978-1-4939-1828-9
Nagy, S. Z., & Pirog, G. (2020). Biotechnological applications of lactic acid fermentation in food and health. Applied Microbiology and Biotechnology, 104(5), 1915-1928. https://doi.org/10.1007/s00253-020-10579-3
Sanders, M. E., & Klaenhammer, T. R. (2019). Probiotics and fermented foods: Role in health. In S. L. Prescott, A. S. U. Kamboj, & A. Q. Asghar (Eds.), Probiotics and Fermented Foods (pp. 45-66). Springer. https://doi.org/10.1007/978-3-030-10832-5_4
Bashir, K., & Riaz, M. (2018). Lactic acid fermentation and its industrial applications: A review. Journal of Applied Microbiology, 123(4), 740-750. https://doi.org/10.1111/jam.13950
Zhao, L., & Tian, H. (2021). Microbial production of lactic acid and its application in biodegradable plastics. Current Opinion in Biotechnology, 70, 178-185. https://doi.org/10.1016/j.copbio.2021.04.003
Zheng, J., & Liu, J. (2022). Exploring the role of lactic acid bacteria in industrial fermentation processes for sustainable food production. Food Research International, 144, 110325. https://doi.org/10.1016/j.foodres.2021.110325
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
