Understanding of the interaction of Lactobacillus in fermented food and beverages: targeting food safety and new foods

Lactic acid bacteria (LAB) drive fermentation primarily through carbohydrate metabolism producing organic acids, antimicrobial peptides, exopolysaccharides, and a vast array of bioactive metabolites. Their metabolic activities enhance food safety and shelf life while contributing to improved gut hea...

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Principais autores:	Ritisha Goel, Rajni Goyal, Taman Moria, Richa Arora, Prakash Kumar Sarangi, Anuj K. Chandel
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Frontiers Media S.A. 2026-06-01
coleção:	Frontiers in Industrial Microbiology
Assuntos:	fermented foods food biotechnology food safety Lactobacillus next generation probiotics
Acesso em linha:	https://www.frontiersin.org/articles/10.3389/finmi.2026.1846356/full
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