ReviewFrontiers in bioengineering and biotechnology2021
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry.
Review in Frontiers in bioengineering and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 354 papers.
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Who cites it
354 citing papers in PubMed, 896 citations in OpenAlex.
- Effect of DailyMedicina (Kaunas, Lithuania) · 2025Trial
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- Exploratory comparison of extracellular proteomic, metabolomic, and lipidomic profiling of inulin-fortified gelatin capsule waste gel fermented byFood chemistry. Molecular sciences · 2026Article
- Effect of Formulation and Fermentation on Protein Structure, Nutritional Characteristics and Techno-Functional Properties of Hemp-Oat Press Cake Matrices.Foods (Basel, Switzerland) · 2026Article
- Metabolite-Pool Networks and Biological-Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review.Foods (Basel, Switzerland) · 2026Review
- Lactic Acid Bacteria-Fermented Natural Products: Mechanisms and Evidence for Ageing- and Stem-Cell-Related Outcomes.Foods (Basel, Switzerland) · 2026Review
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains.Foods (Basel, Switzerland) · 2026Article
- Lactobacillus casei Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis.Journal of food science · 2026Article
- Integrated Evaluation of the Fermentation Kinetics of Lactic Acid Bacteria in Tender Coconut Water Using Physicochemical Characterization and Mathematical Modelling.Probiotics and antimicrobial proteins · 2026Article
- Article
- Integrated GC-HRAM-MS and UHPLC-QTOF-MS metabolomics reveal mineral-induced metabolic adaptation ofFood chemistry: X · 2026Article
- Lactic acid bacteria fermentation drives metabolic remodeling to enhance anti-hyperuricemic potential and flavor quality ofFood chemistry: X · 2026Article
- Gardenia Fruit as a Novel Substrate for Kombucha Fermentation: Impacts on Physicochemical Properties, Bioactive Compounds, Metabolomic Profiles, and Sensory Acceptance.Foods (Basel, Switzerland) · 2026Article
- Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures.Microorganisms · 2026Review
- Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review.Foods (Basel, Switzerland) · 2026Review
- The mechanism of LuxS/AI-2 QS system regulating the biofilm formation of Lactobacillus plantarum SDJ09.Probiotics and antimicrobial proteins · 2026Article
- The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology.Comprehensive reviews in food science and food safety · 2026Review
- Evaluation ofMicroorganisms · 2026Article
- Hybrid genome assembly and phenotypic assays reveal carbohydrate metabolism diversity in Lacticaseibacillus strains.Applied microbiology and biotechnology · 2026Article
294 more citing papers are in PubMed but not listed here.
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria are a kind of microorganisms that can ferment carbohydrates to produce lactic acid, and are currently widely used in the fermented food industry. In recent years, with the excellent role of lactic acid bacteria in the food industry and probiotic functions, their microbial metabolic characteristics have also attracted more attention. Lactic acid bacteria can decompose macromolecular substances in food, including degradation of indigestible polysaccharides and transformation of undesirable flavor substances. Meanwhile, they can also produce a variety of products including short-chain fatty acids, amines, bacteriocins, vitamins and exopolysaccharides during metabolism. Based on the above-mentioned metabolic characteristics, lactic acid bacteria have shown a variety of expanded applications in the food industry. On the one hand, they are used to improve the flavor of fermented foods, increase the nutrition of foods, reduce harmful substances, increase shelf life, and so on. On the other hand, they can be used as probiotics to promote health in the body. This article reviews and prospects the important metabolites in the expanded application of lactic acid bacteria from the perspective of bioengineering and biotechnology.
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