THE BIOTECHNOLOGY OF LACTIC-ACID BACTERIA WITH EMPHASIS ON APPLICATIONS IN FOOD SAFETY AND HUMAN HEALTH

Fermentation of various foodstuffs by lactic acid bacteria (LAB) is on e of the oldest forms of biopreservation practised by mankind. In rece nt years, significant advances have been made in elucidating the genet ic and physiological basis of key LAB traits involved in these industr ially significant processes. One important attribute of many LAB is th eir ability to produce antimicrobial compounds called bacteriocins. In terest in these compounds has grown substantially due to their potenti al usefulness as natural substitutes for chemical food preservatives i n the production of foods with enhanced shelflife and/or safety.There is growing consumer awareness of the link between diet and health. Rec ent scientific evidence supports the role of probiotic LAB in mediatin g many positive health effects. In addition, some LAB are currently be ing assessed for their ability to act as live delivery vectors in the development of new oral vaccines.