Advances in the Functionality and Safety of Lactic Acid Bacteria from Fermented Vegetable
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Abstract:
Lactic acid bacteria were regarded as the predominant species involved in the processing of fermented vegetable, for participating in lactic acid fermentation through utilizing soluble contents in vegetable, and inhibiting hazard microbes and playing multiple functions. This article reviewed the newest advances in this area. Recently, a new problem has appeared that transferable antibiotic resistance was revealed in the microorganism in food fermentation, and thus received much attention in international society. Based on the practice experience, transferable antibiotic resistance and the investigation in lactic acid bacteria involving in vegetable fermentation were reviewed, and finally discussed the related control strategy.
