In order to improve the flavor profiles, food security, probiotic effects and shorten the fermentation period of traditional fermented foods, lactic acid bacteria (LAB) were often considered as the ideal candidate to participate in the fermentation process. In general, LAB strains possessed the ability to develop flavor compounds via carbohydrate metabolism, protein hydrolysis and amino acid metabolism, lipid hydrolysis and fatty acid metabolism. Based on the functional properties to inhibit spoilage microbes, foodborne pathogens and fungi, those species could improve the safety properties and prolong the shelf life of fermented products. Meanwhile, influence of LAB on texture and functionality of fermented food were also involved in this review. As for the adverse effect carried by environmental challenges during fermentation process, engineering strategies based on exogenous addition, cross protection, and metabolic engineering to improve the robustness and of LAB were also discussed in this review. Besides, this review also summarized the potential strategies including microbial co-culture and metabolic engineering for improvement of fermentation performance in LAB strains. The authors hope this review could contribute to provide an understanding and insight into improving the industrial functionalities of LAB.

中文翻译：

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提高乳酸菌在食品发酵过程中工业功能的功能作用和工程策略


为了改善传统发酵食品的风味特征、食品安全性、益生菌效果并缩短发酵周期，乳酸菌（LAB）通常被认为是参与发酵过程的理想候选者。一般来说，LAB菌株具有通过碳水化合物代谢、蛋白质水解和氨基酸代谢、脂质水解和脂肪酸代谢产生风味化合物的能力。基于抑制腐败微生物、食源性病原体和真菌的功能特性，这些物种可以提高发酵产品的安全性并延长保质期。同时，本次综述还涉及​​LAB对发酵食品质地和功能的影响。针对发酵过程中环境挑战带来的不利影响，本文还讨论了基于外源添加、交叉保护和代谢工程的工程策略，以提高LAB的稳健性。此外，这篇综述还总结了提高实验室菌株发酵性能的潜在策略，包括微生物共培养和代谢工程。作者希望这篇综述能够有助于提高 LAB 的工业功能的理解和见解。