2020
DOI: 10.3390/microorganisms8050643
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Abstract: The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechn… Show more

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Cited by 30 publications
(25 citation statements)
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“…In addition, LAB take a leading role in food fermentation as they not only improve sensory properties of foods, but also increase its biosafety [7]. Most of the LAB strains possess antimicrobial properties, because of various metabolic processes-for example lactose metabolism, bacteriocin and bacteriocin-like inhibitory substance (BLIS) production, organic acids (mainly lactic and acetic acids), polysaccharide biosynthesis, proteolytic enzymes, bacteriophage resistance, metal-ion and antibiotic resistance, and citrate uptake [8][9][10][11][12][13][14][15][16][17]. Incorporation of fermented foods is very important towards a healthy and balanced diet, since fermented foods offer numerous benefits to human health [18].…”
Section: Introductionmentioning
confidence: 99%
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“…In addition, LAB take a leading role in food fermentation as they not only improve sensory properties of foods, but also increase its biosafety [7]. Most of the LAB strains possess antimicrobial properties, because of various metabolic processes-for example lactose metabolism, bacteriocin and bacteriocin-like inhibitory substance (BLIS) production, organic acids (mainly lactic and acetic acids), polysaccharide biosynthesis, proteolytic enzymes, bacteriophage resistance, metal-ion and antibiotic resistance, and citrate uptake [8][9][10][11][12][13][14][15][16][17]. Incorporation of fermented foods is very important towards a healthy and balanced diet, since fermented foods offer numerous benefits to human health [18].…”
Section: Introductionmentioning
confidence: 99%
“…There these prebiotics become selectively metabolized by some beneficial intestinal bacteria population, such as bifidobacteria and lactobacilli (probiotics), thus promoting their growth and multiplication and their bioactivity results in the production of beneficial microbial metabolites (postbiotics) not only to humans but also to animals and fishes. GOSs may protect against intestinal pathogens via their antiadhesive activity of enteric pathogens on the surface of gastrointestinal epithelial cells [11,22,23].…”
Section: Introductionmentioning
confidence: 99%
“…Instead of following composting, these by-products—rich in lignocellulose, polysaccharides and other carbohydrates compounds, among others—may be used to yield high-added value products such as bioethanol, biobutanol, biogas, biopolymers, and biofertilizers, among other possibilities. The microbial processing [anaerobic or solid-state fermentations (STF)] or pyrolysis to release fermentable sugars are promising solutions to further produce single cell proteins (SCP) and oils (SCO) [ 13 , 15 , 20 , 33 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 ]. Cupuaçu endocarp (placenta) could be used to produce vinegar (acetic acid) or as an ingredient in sweets.…”
Section: Discussionmentioning
confidence: 99%
“…Simultaneously, food fermentation enables the growth and exponential multiplication of the competitive and desirable regular non-spore-forming Gram-positive rods and the catalase-negative Gram-positive cocci—for example, lactic acid bacteria (LAB)—such as lactobacilli, pediococci, lactococci, leuconostoc, micrococci, streptococci and group D-enterococci—, and the production by the latter of desirable bioactive, antimicrobial, and antioxidant metabolites, such as small peptides, exopolysaccharides (EPS), organic acids, ethanol, CO 2 , bacteriocins, etc. [ 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ]. These desirable microorganisms and resulting compounds from their metabolic activity are generally non-toxic and food-grade microorganisms, being classified as Generally Regarded as Safe (GRAS) and Qualified Presumption of Safety (QPS) [ 15 ].…”
Section: Introductionmentioning
confidence: 99%
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