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Bioconversion Using Lactic Acid Bacteria: Ginsenosides, GABA, and Phenolic Compounds.

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Lactic acid bacteria (LAB) bioconvert various food substrates into beneficial compounds. This review highlights recent advancements in LAB-driven bioconversion for enhanced food functionality and future research directions.

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Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Lactic acid bacteria (LAB) are GRAS (Generally Regarded As Safe) microorganisms widely used as fermentation starters in food production.
  • LAB contribute to food pH, flavor, and produce valuable enzymes like β-glucosidase and β-galactosidase.
  • LAB bioconversion enhances the bioavailability and functionality of various food components.

Purpose of the Study:

  • To review recent studies on the bioconversion of functional substances using LAB.
  • To explore the potential of LAB in transforming complex substrates into valuable compounds.
  • To discuss future research directions in LAB-mediated bioconversion.

Main Methods:

  • Literature review of recent scientific studies on LAB bioconversion.
  • Analysis of fermentation processes involving LAB and various substrates.
  • Identification of commonly used LAB strains, including *Streptococcus thermophilus*, *Lactobacillus plantarum*, and *Bifidobacterium* sp.

Main Results:

  • LAB effectively bioconvert diverse substrates like polyphenols and polysaccharides.
  • Notable bioconverted compounds include minor ginsenosides, γ-aminobutyric acid, equol, and isoflavones (genistein, daidzein).
  • LAB fermentation improves the functional properties and bioavailability of these compounds.

Conclusions:

  • LAB are versatile microbial cell factories for bioconverting food components.
  • Bioconversion by LAB offers a sustainable approach to enhance food quality and health benefits.
  • Further research is needed to optimize LAB bioconversion processes and expand their applications.