National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Lactic acid bacteria have a long history of application in fermented foods because of their beneficial influence on nutritional, organoleptic and shelf-life enhancements. Lactic acid bacteria mainly from Lactobacillus and Bifidobacterium genera and their bacteriocin are industrially used in food preservation. They are known to prevent growth of pathogens, degrade mycotoxins and have probiotic capabilities. Their common occurrence in foods along with long-lived uses contributes to their natural acceptance as GRAS (Generally Recognized as Safe). This paper provides a review on the role of lactic acid bacteria in food, agricultural and clinical applications and numerous benefits of lactic acid bacteria in food industry and its key uses for fermentation and preservation.
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