Description:
Lactic acid bacteria are one of the main microbiological groups present in food. Many traditional foods, especially in the Mediterranean and other areas, are derived from the actions of these bacteria. Furthermore, metabolites produced by these microorganisms can improve the safety and quality of existing foods. The metabolism of lactic acid bacteria is a crucial aspect of many of these benefits. Omics can deepen our knowledge of these microorganisms, and they can provide selection and characterization criteria, incurring a significant economic impact on the food sector.
This publication presents reviews and research articles highlighting recent advances in lactic acid bacteria, with a particular focus on the promising properties that some strains are demonstrating, as well as their potential applications.