Review article

Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera - A promising approach

Ami Patel ; Mansinhbhai Institute of Dairy and Food Technology - MIDFT, Dudhsagar Dairy campus, Mehsana, Gujarat state, India
Nihir Shah ; Mansinhbhai Institute of Dairy and Food Technology - MIDFT, Dudhsagar Dairy campus, Mehsana, Gujarat state, India
J. B. Prajapati ; Dairy Microbiology Department, Sheth Mansukhlal Chhaganlal (SMC) College of Dairy Science, Anand Agricultural University, Anand, Gujarat state, India

Abstract

Lactic acid bacteria (LAB) are widely employed in food fermentation processes for the biosynthesis of certain important products or metabolites. Fermented food provides plenty of vital nutrients and bioactive components that affect a number of functions of human body in a positive way. Fermented milks can be made more functional by incorporating probiotic strains and furthermore, if they are capable of synthesizing essential biomolecules such as vitamins, enzymes, exopolysaccharides, bacteriocins or bioactive peptides serve into the functional and technological properties of the products. Current paper reviews recent advances associated with biosynthesis of vitamins and enzymes by virtue of LAB and related genera. The outcomes of several studies indicate promising applications at commercial level; however adequate selection of strain is vital to increase the concentration and bioavailability of such biomolecules in fermented foods.

Keywords

probiotic; folic acid; riboflavin; menaquinone; beta-galactosidase

Hrčak ID:

113693

URI

https://hrcak.srce.hr/113693

Publication date:

31.12.2013.

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