Lactobacillus plantarum: σε γαλακτοκομικά προϊόντα
Date Issued
November 10, 2023
Type
Πτυχιακή Εργασία
Abstract
In this work, the microorganism Lactobacillus plantarum is studied. The first part of this study refers to the potential probiotic features of lactic acid bacteria (LAB), to which L. plantarum also belongs, as well as theimpacts of probiotics for human health and their inclusion in food. Then, the physiological and biochemical characteristics of L. plantarumare described along its ability to produce bacteriocins. This is a crucial characteristic that makes strains noteworthy for their health benefits. Moreover, a list of L. plantarum uses in dairy products is provided, along with a summary of applications research. The use of LAB in fermented dairy foods is one of the oldest methods of product development. These microorganisms are responsible for the specific organoleptic characteristics of the products, such as acidification and the production of distinct aromatic compounds. In particular, the ability of L. plantarum to produce antimicrobial substances in particular contributes to the final product's safety and increases its shelf life. Additionally, research on the isolation of distinct species from a range of food products is presented in order to examine the unique functional traits in strain level. Finally, the conclusions demonstrates that L. plantarum has numerous applications in the food industry as it can be added to dairy products and impart probiotic properties with the aim of producing products with improved quality characteristics. However, further clinical studies are required to substantiate the data regarding the inter-strain variability of the species.
Subjects