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Genetically Modified Lactic Acid Bacteria in Fermented Foods and Food Industry (Graphical Abstract)
Description
Gentically Modified LAB are producing cheese production ; ethnic fermented foods derived from milk, vegetable and meat; the role of food-derived bioactive compounds such as amino acids, SCFAs and EPS in nutrition and health; the synthesis of flavoring and aroma molecules such as acetaldehyde, diacetyl, and sweeteners such as sorbitol and mannitol;, etc. Finally, we present the ability of GM-LAB as probiotics, in terms of bio preservation, food safety and food waste conversion into biofuel.
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