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Review

The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge

by
Mehmet Arif Icer
1,
Sena Özbay
2,
Duygu Ağagündüz
3,*,
Bayram Kelle
4,
Elena Bartkiene
5,6,
João Miguel F. Rocha
7,8,9,* and
Fatih Ozogul
10,11
1
Department of Nutrition and Dietetics, Faculty of Health Sciences, Amasya University, Amasya 05100, Turkey
2
Department of Food Technology, Kaman Vocational School, Kırşehir Ahi Evran University, Kırşehir 40360, Turkey
3
Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University, Emek, Ankara 06490, Turkey
4
Department of Physical Medicine and Rehabilitation, Faculty of Medicine, Cukurova University, Adana 01330, Turkey
5
Department of Food Safety and Quality, Lithuanian University of Health Sciences Tilzes 18, LT-47181 Kaunas, Lithuania
6
Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Street 18, LT-47181 Kaunas, Lithuania
7
Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
8
LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
9
ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
10
Department of Seafood Processing Technology, Cukurova University, Balcalı, Adana 01330, Turkey
11
Biotechnology Research and Application Center, Cukurova University, Adana 01330, Turkey
 
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Foods 2023, 12(15), 2965; https://doi.org/10.3390/foods12152965
Submission received: 17 June 2023 / Revised: 28 July 2023 / Accepted: 2 August 2023 / Published: 5 August 2023
(This article belongs to the Section Food Microbiology)
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Abstract

The need to improve the safety/quality of food and the health of the hosts has resulted in increasing worldwide interest in acidophilic lactic acid bacteria (LAB) for the food, livestock as well as health industries. In addition to the use of acidophilic LAB with probiotic potential for food fermentation and preservation, their application in the natural disposal of acidic wastes polluting the environment is also being investigated. Considering this new benefit that has been assigned to probiotic microorganisms in recent years, the acceleration in efforts to identify new, efficient, promising probiotic acidophilic LAB is not surprising. One of these effots is to determine both the beneficial and harmful compounds synthesized by acidophilic LAB. Moreover, microorganisms are of concern due to their possible hemolytic, DNase, gelatinase and mucinolytic activities, and the presence of virulence/antibiotic genes. Hence, it is argued that acidophilic LAB should be evaluated for these parameters before their use in the health/food/livestock industry. However, this issue has not yet been fully discussed in the literature. Thus, this review pays attention to the less-known aspects of acidophilic LAB and the compounds they release, clarifying critical unanswered questions, and discussing their health benefits and safety.
Keywords: lactic acid bacteria; probiotics; beneficial compounds; toxic compounds; human health; safety assessment lactic acid bacteria; probiotics; beneficial compounds; toxic compounds; human health; safety assessment

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MDPI and ACS Style

Icer, M.A.; Özbay, S.; Ağagündüz, D.; Kelle, B.; Bartkiene, E.; Rocha, J.M.F.; Ozogul, F. The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge. Foods 2023, 12, 2965. https://doi.org/10.3390/foods12152965

AMA Style

Icer MA, Özbay S, Ağagündüz D, Kelle B, Bartkiene E, Rocha JMF, Ozogul F. The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge. Foods. 2023; 12(15):2965. https://doi.org/10.3390/foods12152965

Chicago/Turabian Style

Icer, Mehmet Arif, Sena Özbay, Duygu Ağagündüz, Bayram Kelle, Elena Bartkiene, João Miguel F. Rocha, and Fatih Ozogul. 2023. "The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge" Foods 12, no. 15: 2965. https://doi.org/10.3390/foods12152965

APA Style

Icer, M. A., Özbay, S., Ağagündüz, D., Kelle, B., Bartkiene, E., Rocha, J. M. F., & Ozogul, F. (2023). The Impacts of Acidophilic Lactic Acid Bacteria on Food and Human Health: A Review of the Current Knowledge. Foods, 12(15), 2965. https://doi.org/10.3390/foods12152965

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