摘要
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.
摘要译文
传统发酵食品是起动器和/或非启动乳酸菌（NSLAB）的重要来源。此外，这些微生物还以其作为益生菌的作用而闻名。NSLAB的潜力很大。但是，在表征和应用方面仍然存在挑战。在本综述中，考虑了从发酵食品中分离出的自酸乳酸细菌需要克服的最重要步骤，即在食品技术和生物技术中成为新颖的起始培养物或益生菌的资格。这些不同的表征步骤包括精确的识别，促进健康特性的检测和安全评估。这些特征中的每一个都是特定于应变的，需要准确确定。这篇评论重点介绍了与传统发酵食品分离的NSLAB的优势和缺点，讨论了安全方面和感觉影响。
Mirjana Ž. Grujović[1];Katarina G. Mladenović[1];Teresa Semedo-Lemsaddek[2];Marta Laranjo[3];Olgica D. Stefanović[4];Sunčica D. Kocić-Tanackov[5]. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics[J]. Comprehensive Reviews in Food Science and Food Safety, 2022,21(2): 1537-1567