Functional Use of Lactic Acid in Food Fermentation: Overview, Current Trends and Future Perspectives

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Published: Dec 2, 2024
DOI: https://doi.org/10.26538/tjnpr/v8i11.2
Keywords:
Food Fermentation, Food Preservation, Traditional Food, Lactic Acid Bacteria, Organic Acid, Probiotics

Main Article Content

Olubukola Oziegbe
Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria
Joy I. Azeta
Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria
Yemisi D. Obafemi
Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria

Abstract

The functional use of lactic acid in food fermentation has gained considerable attention in recent years due to its role in enhancing the safety, shelf life, and nutritional properties of various food products. Fermented foods are the first processed staple human diet that has been produced and consumed since the development of human civilizations. The production and consumption of a significant portion of fermented foods involve controlled microbial growth and enzymatic conversions of both major and minor food components. These processes elevate the value of fermented foods due to the enhancement of their organoleptic properties. This review begins with an introduction that underscores the historical significance and enduring relevance of lactic acid fermentation in the food industry. It then delves into the various types of lactic acid, namely L-(+)-lactic acid and D-(-)-lactic acid, elucidating their distinct chemical properties and roles in different fermentation processes. Current trends in the use of lactic acid in food fermentation are addressed, reflecting the growing consumer demand for natural, health-oriented, and plant-based fermented products. This review provides a comprehensive overview of the functional aspects of lactic acid in food fermentation. It further exhibited the resultant effects of ethnic and cultural diversity in the use of lactic acid for food processing in Africa, explores current trends in its application, and outlines future perspectives emphasizing advancements in biotechnology, exploration of novel substrates, and the potential for more sustainable fermentation processes.

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How to Cite
Oziegbe, O., Azeta, J. I., & Obafemi, Y. D. (2024). Functional Use of Lactic Acid in Food Fermentation: Overview, Current Trends and Future Perspectives. Tropical Journal of Natural Product Research (TJNPR), 8(11), 8955 – 8966. https://doi.org/10.26538/tjnpr/v8i11.2
Issue
Vol. 8 No. 11 (2024): Tropical Journal of Natural Product Research (TJNPR)
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Articles
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Author Biographies

Olubukola Oziegbe, Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria

Biotechnology Research Cluster, Covenant University, Ota, Ogun State, Nigeria

Yemisi D. Obafemi, Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria

Biotechnology Research Cluster, Covenant University, Ota, Ogun State, Nigeria

How to Cite

Oziegbe, O., Azeta, J. I., & Obafemi, Y. D. (2024). Functional Use of Lactic Acid in Food Fermentation: Overview, Current Trends and Future Perspectives. Tropical Journal of Natural Product Research (TJNPR), 8(11), 8955 – 8966. https://doi.org/10.26538/tjnpr/v8i11.2

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