Lactic acid bacteria growing at low temperature with a high exploitability--A Review

Abstract:

At present, increasing attentions have been paid to lactic acid bacteria because of their probiotic effects. In the nature, there exists a kind of lactic acid bacteria growing at low temperature with a long history of use. However, they have not been well studied and developed. Most articles about the lactic acid bacteria growing at low temperature focused on meat and fish storage at low temperature, or Kimchi, a kind of fermented vegetable. Many microorganisms studied are Leuconostoc and Lactobacillus species. Nevertheless, a few researches in this field are reported in China. In this paper, we review the living environment, varieties and functions of lactic acid bacteria growing at low temperature, to provide an overview for further studies. We also discuss perspectives of further development and utilization of these lactic acid bacteria.