PMID- 35029033
OWN - NLM
STAT- MEDLINE
DCOM- 20220414
LR  - 20220414
IS  - 1541-4337 (Electronic)
IS  - 1541-4337 (Linking)
VI  - 21
IP  - 2
DP  - 2022 Mar
TI  - Advantages and disadvantages of non-starter lactic acid bacteria from traditional 
      fermented foods: Potential use as starters or probiotics.
PG  - 1537-1567
LID - 10.1111/1541-4337.12897 [doi]
AB  - Traditional fermented foods are a significant source of starter and/or 
      non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also 
      known for their role as probiotics. The potential of nsLAB is huge; however, 
      there are still challenges to be overcome with respect to characterization and 
      application. In the present review, the most important steps that autochthonous 
      lactic acid bacteria isolated from fermented foods need to overcome, to qualify 
      as novel starter cultures, or as probiotics, in food technology and 
      biotechnology, are considered. These different characterization steps include 
      precise identification, detection of health-promoting properties, and safety 
      evaluation. Each of these features is strain specific and needs to be accurately 
      determined. This review highlights the advantages and disadvantages of nsLAB, 
      isolated from traditional fermented foods, discussing safety aspects and sensory 
      impact.
CI  - (c) 2022 The Authors. Comprehensive Reviews in Food Science and Food Safety 
      published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
FAU - Grujovic, Mirjana Z
AU  - Grujovic MZ
AUID- ORCID: 0000-0002-6174-6717
AD  - Department of Science, Institute for Information Technologies, University of 
      Kragujevac, Kragujevac, Republic of Serbia.
AD  - Department of Biology and Ecology, Faculty of Science, University of Kragujevac, 
      Kragujevac, Republic of Serbia.
FAU - Mladenovic, Katarina G
AU  - Mladenovic KG
AUID- ORCID: 0000-0003-0105-6447
AD  - Department of Science, Institute for Information Technologies, University of 
      Kragujevac, Kragujevac, Republic of Serbia.
AD  - Department of Biology and Ecology, Faculty of Science, University of Kragujevac, 
      Kragujevac, Republic of Serbia.
FAU - Semedo-Lemsaddek, Teresa
AU  - Semedo-Lemsaddek T
AUID- ORCID: 0000-0002-8349-3802
AD  - CIISA-Centro de Investigacao Interdisciplinar em Sanidade Animal, Faculdade de 
      Medicina Veterinaria, Universidade de Lisboa, Avenida da Universidade Tecnica, 
      Lisboa, Portugal.
FAU - Laranjo, Marta
AU  - Laranjo M
AUID- ORCID: 0000-0002-3900-5592
AD  - MED-Mediterranean Institute for Agriculture, Environment and Development, 
      Instituto de Investigacao e Formacao Avancada, Universidade de Evora, Evora, 
      Portugal.
FAU - Stefanovic, Olgica D
AU  - Stefanovic OD
AUID- ORCID: 0000-0003-1255-7706
AD  - Department of Biology and Ecology, Faculty of Science, University of Kragujevac, 
      Kragujevac, Republic of Serbia.
FAU - Kocic-Tanackov, Suncica D
AU  - Kocic-Tanackov SD
AUID- ORCID: 0000-0002-9120-6033
AD  - Department of Food Preservation Engineering, Faculty of Technology, University of 
      Novi Sad, Novi Sad, Republic of Serbia.
LA  - eng
GR  - 451-03-9/2021-14/200122/Ministarstvo Prosvete, Nauke i Tehnoloskog Razvoja/
GR  - DL57/2016/CP1438/CT0004/Fundacao para a Ciencia e a Tecnologia/
GR  - UIDB/05183/2020/Fundacao para a Ciencia e a Tecnologia/
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
PT  - Review
DEP - 20220113
PL  - United States
TA  - Compr Rev Food Sci Food Saf
JT  - Comprehensive reviews in food science and food safety
JID - 101305205
SB  - IM
MH  - Fermentation
MH  - *Fermented Foods
MH  - Food Technology
MH  - *Lactobacillales
MH  - *Probiotics
OTO - NOTNLM
OT  - acidification activity
OT  - fermented foods
OT  - non-starter lactic acid bacteria
OT  - probiotics
EDAT- 2022/01/15 06:00
MHDA- 2022/04/15 06:00
CRDT- 2022/01/14 06:24
PHST- 2021/11/30 00:00 [revised]
PHST- 2021/09/09 00:00 [received]
PHST- 2021/12/02 00:00 [accepted]
PHST- 2022/01/15 06:00 [pubmed]
PHST- 2022/04/15 06:00 [medline]
PHST- 2022/01/14 06:24 [entrez]
AID - 10.1111/1541-4337.12897 [doi]
PST - ppublish
SO  - Compr Rev Food Sci Food Saf. 2022 Mar;21(2):1537-1567. doi: 
      10.1111/1541-4337.12897. Epub 2022 Jan 13.