Technological properties of lactic acid bacteria in dairy products: a review
DOI:
https://doi.org/10.14295/2238-6416.v76i4.861Keywords:
biopreservation, quality, bioactive compound, biotechnology.Abstract
The lactic acid bacteria (LAB) are a group of microorganisms known to be safe, which, due to their numerous metabolites, contribute to the biopreservation and/ or offer advantages in organoleptic, technological, nutritional, or physiological aspects, and thus, being very applicable by the dairy industry. The present review presented the characteristics of high potential for the selection of strains for the dairy industry, such as antimicrobial action, production of bacteriocins, aromatic compounds, exopolysaccharides, proteolytic and lipolytic activity, sodium chloride tolerance, and acidifying action. Thus, the study aimed to evaluate the importance of research that leads to the assessment of LAB with desirable technological effects for the formulation of products with high added value.
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