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

The DOI matches its Crossref record; 58 of the 60 references it cites were found in a registry or an index.

Importance of lactobacilli in food and feed biotechnology

Open access
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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Crossref · 10.1016/j.resmic.2010.03.001

Cites

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Citations

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Research works printed but not linked: 3

  1. Kandler, 1986, Genus Lactobacillus Beijerinck 1901, 212A.L, vol. 2, 1209
  2. Mannetje, 1999, Introduction to the conference on silage making in the tropics
  3. Merabishvili, M., Prochkhidze, K., Natroshvili, G., Chanishvili N., 1999. Traditional Caucasian yogurt-like food product Matsoni – chemical and microbial characteristics. In: Proceedings of the 17th International Conference of the International Committee on Food Microbiology and Hygiene, September 13–17, Veldhoven, the Netherlands.

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Metadata

Authors
Giraffa, G., Chanishvili, N., & Widyastuti, Y.
Affiliations
  • Foraggere e Lattiero Casearie (IT)
  • Indonesian Institute of Sciences (ID)
Corresponding author
Giraffa, Giorgio
ORCID
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
Licence
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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