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Lactobacillales / Lactic acid bacteria (LAB)
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Contents
Lactic acid bacteria (LAB), such as Lactobacillus, Bifidobacterium, and Pediococcus species, are undoubtedly the most significant group of bacteria in the food industry. They can be either homofermentative or heterofermentative, depending on their carbohydrate metabolism.
Microorganisms function as cellular factories, generating a wide array of potentially bioactive compounds. These include functional [exopolysaccharides](brain://Eu_4ONd0MEaTUGcjzAS5aA/ExopolysaccharideEpsExtracellularPolymericSubstancesEP…
References (Sources)
- Bacteriocins Produced by Lactic Acid Bacteria A Review Article
- Genetic modification of Lactobacillus.
- Lactic acid bacteria as a cell factory for riboflavin production
- On the safety of lactic acid bacteria from food.
- Putting microbes to work: Diary fermentation, cell factories and bioactive peptides. Part I: Overview
- Selection of probiotic strains for human applications
- Structural diversity and biological significance of lipoteichoic acid in Gram-positive bacteria: focusing on beneficial probiotic lactic acid bacteria