Safety of lactic acid bacteria in foods: A perspective  

作　　者：Iyabo Christianah Oladipo 

机构地区：[1]Department of Science Laboratory Technonology,Ladoke Akintola University of Technology,Ogbomoso,Oyo State Nigeria.

出　　处：《Food and Health》2025年第1期1-1,共1页食品和健康(英文)

摘　　要：Lactic acid bacteria constitute numerous unique but varied microorganisms,with general characteristics such as catalase negative,Gram-positive,similar end product which is lactic acid as a result of sugar fermentation.The safe usage of lactic acid bacteria in fermented foods is as old as creation,but as technological advancement grows and new strains of lactic acid bacteria are discovered,and researchers have the responsibilities of testing the safety of the new strains along with the old ones.Lactic acid bacteria such as Bifidobacterium species,Streptococcus species and Lactobacillus species,Leuconostoc,Pediococcus have been used in fermented foods over the years without any associated health risks and many of the LAB strains have been granted the GRAS(generally regarded as safe)status by regulatory bodies.

关 键 词：SUGAR TESTING CONSTITUTE 

分 类 号：O62[理学—有机化学]