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A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods


Citation

Zhi, Yin Ter and Lee, Sin Chang and Babji, Abdul Salam and Mohd Zaini, Nurul Aqilah and Fazry, Shazrul and Sarbini, Shahrul Razid and Peterbauer, Clemens Karl and Seng, Joe Lim (2024) A review on proteolytic fermentation of dietary protein using lactic acid bacteria for the development of novel proteolytically fermented foods. International Journal of Food Science and Technology, 59 (3). pp. 1213-1236. ISSN 0950-5423; eISSN: 1365-2621

Abstract

Bioactive peptides generated from food proteins have gained much interest as functional foods. Recently, the application of lactic acid fermentation has developed rapidly thanks to the discovery of probiotic functions in lactic acid bacteria (LAB). Aside from converting a fermentable carbohydrate into lactic acid, many strains of LAB were found to possess proteolytic activity, which is essential for many fermentation processes. The protease enzymes produced from the proteolytic fermentation breakdown proteins in food and generate a variety of high-value products which are discussed in this review. These substances give rise to the production of functional food that exerts diverse health benefits including antioxidant, antihypertension, antihyperglycaemic, antiinflammation, antimicrobial, and anticancer effects. The effects of proteolytic fermentation on the physicochemical and functional properties, biological activities, and sensory attributes of foods are elaborated in this review article. The application of proteolytic fermentation in various food industries, mainly the dairy industry, meat industry, bakery industry, and brewing industry, improved the technological, nutritional, biological, and sensory characteristics, as well as increased the shelf life of food. Ultimately, this review summarises in-depth knowledge of proteolytic fermentation by LAB and generates additional interest in the development of novel proteolytically fermented products.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agricultural and Forestry Sciences
DOI Number: https://doi.org/10.1111/ijfs.16888
Publisher: Wiley-Blackwell Publishing
Keywords: Bioactivity; Functional food; Lactic acid bacteria; Microbial protease; Proteolytic fermentation
Depositing User: Ms. Nur Faseha Mohd Kadim
Date Deposited: 25 Mar 2025 01:55
Last Modified: 25 Mar 2025 01:55
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/ijfs.16888
URI: http://psasir.upm.edu.my/id/eprint/116319
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