Research progress in responses and high activity protection mechanisms of lactic acid bacteria under different stresses

Abstract:

Lactic acid bacteria (LAB) have extensive applications in food and medicine fields. They are used as starters and functional probiotics in food fermentation. The activity and performance of LAB are influenced by various environmental stresses involving osmotic pressure, temperature, oxygen, acidity, and bile salts. Edible LAB can provide numerous health benefits. However, their viable counts decrease during production, storage, and digestion. This paper systematically discusses the different stressful environments faced by LAB during production, storage, and digestion, as well as their stress responses. Furthermore, this paper summarizes existing high activity protection strategies and mechanisms from two aspects: isolating from stressful environments and enhancing strain resistance. This review aims to provide theoretical support for LAB strain engineering and product development.