Bio-Functional Properties of Lactic Acid Bacteria in Functional Foods

Dear Colleagues,

Lactic acid bacteria (LAB) are pivotal in the production of fermented foods, serving as functional ingredients that enhance both the quality and safety of these products. Fermentation, a process revered for its preservation capabilities, also improves the sensory, technological, and nutritional attributes of raw ingredients. LAB are instrumental in this transformation, contributing to the development of desired sensory properties and ensuring microbiological safety. Moreover, in traditional fermented foods, LAB initiate fermentation by converting carbohydrates into lactic acid, which acts as a natural preservative. This process not only extends the shelf life of food products but also enriches them with probiotics; beneficial bacteria that promote gut health. The presence of LAB in fermented foods, such as cheese, yogurt, sauerkraut, salami, olives, kimchi, etc., has been associated with improved digestibility, enhanced nutrient bioavailability, and potential therapeutic benefits. Selected LAB can play a crucial role in the cultural identity of regional cuisines, often involving native ingredients and traditional practices. The variability of artisanal production, however, poses challenges in identifying specific LAB strains, which can include species like Lactobacillus and Streptococcus, among others, and can be actively involved not only in technological but also in biopreservation and even therapeutical properties. Despite this, the health benefits conferred by these microorganisms, such as improved lactose digestion, infection prevention, and possible cancer risk reduction, underscore their significance in the food industry.

It is clear that lactic acid bacteria are essential functional ingredients in fermented foods, offering a multitude of benefits from enhancing flavor profiles to promoting health and well-being. Their role in food fermentation underscores the intricate balance between culinary traditions and modern nutritional science.

Kind regards,

Dr. Svetoslav Todorov
Guest Editor

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• lactic acid bacteria
• probiotics
• antimicrobials
• bacteriocins
• fermented food products

Title: Investigation of Nutritional and Microbial Properties of Ultrasound Pretreated Sour Cherry Juice
Authors: Fatemeh Noorisefat; Leila Nateghi; Fatemeh Kavian; Ladan Rashidi; Kianoush KHosravi-Darani
Affiliation: Islamic Azad University
Abstract: ABSTRACT: Non-thermal methods can be used to reduce the negative effects of conventional thermal pasteurization on food. The purpose of this current research was to examine the effect of the ultrasonic process on the pasteurized sour cherry juice and compare the optimal sample with the thermally pasteurized one. The effect of non-thermal ultrasonic pasteurization at three powers (10, 105 and 200 W), temperatures (0, 30 and 60 °C) and times (2, 6 and 10 min) on the amounts of anthocyanin, pectinase, IC50 value and microbial load of sour cherry juice was examined, and it was compared with the thermally treated sample (90 °C for 30 sec). In order to design, analyze the results and optimize the pasteurization conditions, the response surface method (Box-Behnken) in Minitab 16 was used. The results displayed that by increasing the power of ultrasonic from 10 to 200 W, the temperature from 0 to 60 °C and the time from 2 to 10 min, the amounts of anthocyanin and pectinase as well as microbial load of pasteurized sour cherry juice decreased significantly (p≤0.05) and IC50 increased significantly (p≤0.05). The sour cherry juice pasteurization conditions by ultrasonic technique were optimized to achieve the maximum amount of anthocyanin and pectinase and the minimum IC50 value and total count at ultrasonic power of 115 W, temperature of 40 °C and time of 3 min. Given the obtained results, it could be concluded that the use of ultrasonic waves could reduce the microbial load of sour cherry juice and also effectively preserve the antioxidant properties of the product. Therefore, the ultrasonic process for the pasteurization of fruit juices can be a suitable alternative to conventional heat treatment.