Cited by 343Probiotics and Fermented FoodsReproductive tract infections researchBacterial Genetics and Biotechnology

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Importance of lactobacilli in food and feed biotechnology

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Giraffa, Giorgio, Chanishvili, Nina, Widyastuti, Yantyati·2010·Research in Microbiology

DOI 10.1016/j.resmic.2010.03.001

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Abstract

The genus Lactobacillus is a heterogeneous group of lactic acid bacteria (LAB) with important implications in food fermentation. The ability to colonize a variety of habitats is a direct consequence of the wide metabolic versatility of this group of LAB. Consequently, lactobacilli have been used for decades in food preservation, as starters for dairy products, fermented vegetables, fish and sausages as well as silage inoculants. Lactobacilli have also been proposed as probiotics and microbial cell factories for the production of nutraceuticals. However, a wide range of applications of lactobacilli in food biotechnology remains potential, whereas a number of important strains still need to be discovered and characterized. This article provides an overview of the taxonomy of lactobacilli and describes four of the most significant case studies on the application of this group of LAB in food and feed biotechnology, including their use as probiotics, dairy starters, silage inoculants, and microbial cell factories. The importance of access to and exchange of biological material within and between different strain collections as a crucial step in expanding the range of different biotechnological applications of lactobacilli is also emphasized.

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Authors: Giraffa, G., Chanishvili, N., & Widyastuti, Y.
Affiliations: Foraggere e Lattiero Casearie (IT)
Indonesian Institute of Sciences (ID)
Corresponding author: Giraffa, Giorgio
ORCID: Giraffa, Giorgio
Widyastuti, Yantyati
Venue: Research in Microbiology
Publisher: Elsevier BV
Published: 2010-07
Volume: 161
Issue: 6
Pages: 480-487
ISSN: 0769-2609 (ISSN-L)
0923-2508
DOI: 10.1016/j.resmic.2010.03.001
OpenAlex: W2043135685
Semantic Scholar: 7c94ad85e7853296dc5fd78ec87607810aa0200c
Cited by: 341
References: 60
Citations by year: 2026: 8 · 2025: 23 · 2024: 26 · 2023: 21 · 2022: 32 · 2021: 31 · 2020: 32 · 2019: 21 · 2018: 23 · 2017: 27 · 2016: 19 · 2015: 17 · 2014: 26 · 2013: 18 · 2012: 9
FWCI: 17.15
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 4892 d)
doi.org/10.15223/policy-017 (stm-asf)
doi.org/10.15223/policy-037 (stm-asf)
doi.org/10.15223/policy-012 (stm-asf)
doi.org/10.15223/policy-029 (stm-asf)
doi.org/10.15223/policy-004 (stm-asf)
Locations: Research in Microbiology (publishedVersion)
PubMed (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
Keywords: Lactobacillus, lactic acid bacteria, food biotechnology, probiotics, dairy starter cultures, silage inoculants, fermented vegetables, microbial cell factories, nutraceuticals, strain collection
MeSH terms: Agriculture, Animal Feed, Biotechnology, Dairy Products, Dairying, Fermentation, Food Microbiology, Food Preservation, Food Technology, Lactobacillus, Silage, Lactic Acid, Probiotics, Cultured Milk Products

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Importance of lactobacilli in food and feed biotechnology

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