Future Lactic Acid Bacteria

The future commercial emphasis is on production of lactic acid as a bulk chemical converted from biomass by microbial fermentation. Clearly, future research employing genetic engineering will be aimed at converting bacteria into more efficient chemical reactors for this process. The desired properties of 

Comparison of a lactide copolymer with vinyl polymers 

Property Vinylidene chlorine molding compounds 85/15 copolymer of L-lactide/ e-caprolactone Flexible PVC 

Weather resistance Good Fair to poor Good 

Solvents/ nonsolvents Resist most solvents Benzene, chloroform/heptane, alcohol, and ether Benzene, chloroform/heptane, alcohol, and ether 

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In the future, lactic acid bacteria may play a more prominent role as protective organisms in non-fermented meat products. The mode of action probably comprises several activities among which the production of acids and bacteriocins are the most important. 

Corthier, G., and Renault, P. (1999), Future directions for research on biotherapeutic agents Contribution of genetic approaches on lactic acid bacteria, in Elmer, G. W., McFarland, L., Surawicz, C., Eds., Biotherapeutic Agents and Infection Diseases, Humana, Totowa, NJ, pp. 269-304. 

McKay, L.L. and Baldwin, K.A. 1990. Applications for biotechnology Present and future improvements in lactic acid bacteria. FEMS Microbiology Reviews 87 3-14. 

Font de Valdez, G., Ines Torino, M., De Vuyst, L., Mozzi, F. (2003). Food-grade heteropolysaccharides ongoing research and future hends of biopolymers from lactic acid bacteria. Applied Biotechnology, Food Science and Policy, 1(A), 223-233. 

This chapter is divided into five sections including an introdnction (Section 17.1), impact of yeast on beer appearance (Section 17.2), impact of yeast on beer flavour (Section 17.3), impact of bacteria on beer appearance and flavour (Section 17.4), and future trends (Section 17.5). The emphasis is on the impact of yeast on beer appearance and flavour because more information is available on this topic. Although most of the discussions are centred on the impact of main brewing yeast strains (Saccharomyces cerevisiae and Saccharomycespastorianus) on barley malt-based beers (ale and lager, respectively) (Lodolo, Kock, Axcell, Brooks, 2008 Stewart, Hill, Russell, 2013), references are also made to other yeasts involved in brewing specialty beers derived from both barley malt and other cereal malts. Lactic acid bacteria (LAB) are the focus of discussion with regard to bacterial impact on beer appearance and flavour due to their relatively common occurrences in beers (Menz et al., 2010 Sakamoto Konings, 2003 Suzuki, 2011 Suzuki, Asano, lijima, Kitamoto, 2008). 

Salminen S, Ouwehand A,Wright AV, Daly C. Future aspects of research and product development of lactic acid bacteria. In Salminen S, von Wright, Ouwehand A, editors. Lactic acid bacteria microbiological and functional aspects. New Vbrk Marcel Dekker, Inc 1993. p. 429—32. 

Nurmi E, Nuotio L, Schneitz C (1992) The competitive exclusion concept development and future. Int J Food Microbiol 15 237-240 Okereke A, Montville TJ (1991) Bacteriocin-mediated inhibition of Clostridium botulinum spores by lactic acid bacteria at refrigeration and abuse temperatures. Appl Environ Microbiol 57 3423-3428 Ouwehand AC, Sondberg Svendsen L, Leyer G (2011) Probiotics from strain to product. In Kniebel W, Salminen S (eds) Probiotics and health claims. Wiley, W. Sussex, pp 37-47... 

Taskiia S, Ojamo H (2013) The current status and future expectations in industrial production of lactic acid by lactic acid bacteria. In Kongo M (ed) Lactic acid bacteria - R D for food, health and livestock purposes. InTech, Rijeka, pp 615-632. doi 10.5772/51282... 

According to this definition the safety and efficacy of probiotics must be scientifically demonstrated. However, as different probiotics may interact with the host in different manners, their properties and characteristics should be well defined. It is understood that probiotic strains, independent of genera and species, are unique and that the properties and human health effects of each strain must be assessed in a case-by-case manner. Most probiotics are currently either lactic acid bacteria or bifidobacteria, but new species and genera are being assessed for future use. The probiotic bacteria in current use have been isolated from the intestinal microflora of healthy human subjects of long-standing good health and thus most of them are also members of the healthy intestinal microflora. 

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