1. Metabolism and physiology of Lactobacilli: a review
- Author
-
Vladimir da Mota Silveira Filho, Iranildo José da Cruz Filho, Lucas Pacheco da Mota Silveira, Luciana da Silva Macedo, Amanda Rafaela Carneiro de Mesquita, Klewdma de Freitas Araújo, Valmir Felix de Lima, Tacilene Luzia da Silva, and Ana Albertina Araujo
- Subjects
Host (biology) ,Microorganism ,food and beverages ,Pathogenic bacteria ,Metabolism ,Biology ,Antimicrobial ,biology.organism_classification ,medicine.disease_cause ,law.invention ,Microbiology ,Probiotic ,law ,Lactobacillus ,medicine ,Bacteria - Abstract
The consumption of probiotic microorganisms in fermented products has been used for centuries. Lactobacillus spp. is one of the main species studied due to its various beneficial effects on health. This species has a great ability to adapt to hostile environments, produces antimicrobial substances capable of destroying or inhibiting the growth of pathogenic bacteria, and is involved in the digestion of complex carbohydrates not digested by the host. However, there are still some uncertainties and disagreements about the precise biochemical metabolism of lactobacilli. The aim of this article is to review the metabolism and physiological characteristics of lactobacilli for a better understanding of the benefits that these bacteria promote in the host and for the development of strains and probiotic products with higher health benefits.
- Published
- 2017