Literature review on lactic acid-producing lactic acid bacteria: Characteristics and biotechnological applications
DOI:
https://doi.org/10.71068/s3hgjw06Keywords:
Lactic acid bacteria (LAB), Fermentation, Lactic acid, Biotechnological applications, LactobacillusAbstract
Lactic acid bacteria (LAB) have been the focus of extensive research due to their ability to ferment carbohydrates and produce lactic acid, making them essential organisms in food biotechnology. El propósito de este artículo fue desarrollar una bibliografía actualizada de bacterias ácido-lácticas que producen ácido láctico, utilizando un enfoque interdisciplinario que toma en cuenta tanto aspectos microbiológicos como farmacológicos. El objetivo era recopilar información pertinente sobre su fisiología, taxonomía, aplicaciones tecnológicas y beneficios potenciales, así como identificar las tendencias actuales en su investigación y uso industrial. La metodología utilizada se basó en la recopilación, selección y análisis crítico de la literatura científica publicada entre 2020 y 2025, obtenida a través de bases de datos académicas como Google Scholar, SciELO y revistas especializadas de acceso abierto. The results showed that genera such as Lactobacillus, Lactococcus, and Streptococcus stand out for their remarkable conversion of glucose to lactic acid, reaching up to 22.5 g/L, with a pH decrease of up to 4.2, which promotes food preservation. Se observó que cepas, como Lactobacillus plantarum, exhiben ventajas competitivas en términos de estabilidad y rendimiento. Estos descubrimientos refuerzan el valor biotecnológico de las BAL y su aplicabilidad en procesos de fermentación
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