the traditional role of lactic acid bacteria.
Most of these articles focused on their functions in food production and preservation, i.e. The dairy and self-care health industries are actively promoting the use of lactobacilli in food, and they are increasingly used in animal feed because of their potential to replace antibiotic growth promoters.īetween 19, the number of articles with ‘Lactobacilli or Lactobacillus ’ in the title ranged between 100 and 200 per year. The genus Lactobacillus is essential to modern food and feed technologies, not least because of increasing interest in beneficial effects (functional properties). Lactobacilli were among the first organisms used by man for processing foodstuffs ( Konigs, 2000 ) and for preserving food by inhibiting invasion by other microorganisms that cause foodborne illness or food spoilage ( Adams, 1999 ). Bacteria of the genus Lactobacillus are beneficial microorganisms of particular interest because of their long history of use ( Holzapfel, 2002 ).
Bioprocessing technology has developed this further, with specialized production of food or feed ingredients or processing aids. Many beneficial microorganisms (molds, yeast and lactic acid bacteria) are widely used to convert raw food substrates into a plethora of fermented products. Lactobacillus, safety, qualified presumption of safety, food, feed, probiotic Introductionįermentation (or bioprocessing) has been used to produce a wide range of foods and food ingredients ever since the earliest recorded food preservation by humans.
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