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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
[Lactic acid bacteria growing at low temperature with a high exploitability--a review]
Hongyan Yang1, Xiaofen Wang, Zongjun Cui
1College of Agronomy and Biotechnology, China Agriculture University, Beijing 100094, China. yangdier@gmail.com
Wei Sheng Wu Xue Bao = Acta Microbiologica Sinica
|March 15, 2008
Summary
Low-temperature lactic acid bacteria (LAB) offer probiotic benefits but remain understudied. This review explores their environment, types, and functions, highlighting potential for development.
Area of Science:
- Microbiology
- Food Science
Context:
- Lactic acid bacteria (LAB) are recognized for probiotic properties.
- A subset of LAB thrives in low-temperature environments and has a history of use.
- Current research on low-temperature LAB is limited, particularly in China, with most studies focusing on food preservation (e.g., meat, fish, kimchi) and identifying Leuconostoc and Lactobacillus species.
Purpose:
- To review the living environment, varieties, and functions of low-temperature lactic acid bacteria.
- To provide a comprehensive overview for future research endeavors.
- To discuss the potential for the development and utilization of these microorganisms.
Summary:
- This paper reviews low-temperature lactic acid bacteria (LAB), focusing on their habitats, diversity, and functional roles.
- It addresses the under-exploration of these bacteria despite their probiotic potential and historical use.
- The review synthesizes existing knowledge and identifies research gaps, particularly concerning their application in China.
Impact:
- Provides a foundational overview of low-temperature LAB to stimulate further scientific investigation.
- Highlights the untapped potential of these bacteria for various applications, including probiotics and food technology.
- Encourages research and development in a niche but promising area of microbial science.
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