Probiotic lactic acid bacteria in biotechnology and the food industry: A review
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43931930" target="_blank" >RIV/60461373:22330/25:43931930 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0007_probiotic-lactic-acid-bacteria-in-biotechnology-and-the-food-industry-a-review.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202502-0007_probiotic-lactic-acid-bacteria-in-biotechnology-and-the-food-industry-a-review.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/17/2025-CJFS" target="_blank" >10.17221/17/2025-CJFS</a>
Alternative languages
Result language
angličtina
Original language name
Probiotic lactic acid bacteria in biotechnology and the food industry: A review
Original language description
This review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry. While all LAB are indispensable for the production of fermented foods thanks to their ability to produce lactic acid and bacteriocins that act as natural preservatives, specific strains of probiotic LAB offer targeted health benefits. In addition to general benefits of LAB, probiotic strains significantly enhance gut microbiota, enhance human immunity, and exhibit antimicrobial properties. This review also delves into the mechanisms of action of probiotic LAB, focusing on adhesion, colonisation, and antioxidant production, emphasising their potential to advance nutritional innovations. Beyond food production, the broader category of LAB has transformative potential in industrial applications, particularly in the sugar industry, where their metabolic activity can improve sucrose extraction processes, promote microbial management, and reduce unwanted by-products. By understanding these aspects, the review underscores the importance of probiotic LAB in promoting health, efficiency, and sustainability across sectors.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
CZECH JOURNAL OF FOOD SCIENCES
ISSN
1212-1800
e-ISSN
1805-9317
Volume of the periodical
43
Issue of the periodical within the volume
2
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
15
Pages from-to
75-89
UT code for WoS article
001469095700001
EID of the result in the Scopus database
2-s2.0-105005595339