Safety Evaluation of Lactic Acid Bacteria

Abstract

Fermented food containing active lactic acid bacteria (LAB) has been consumed worldwide for nearly a thousand years. The initial reason for adding lactic acid bacteria to the food system is to reduce the overall pH as its characteristics of producing lactic acid in the natural fermentation process, thereby inhibiting the pathogenic microorganisms and food spoilage, as well as prolonging the food shelf life. With the development of functional food, LAB with different functional characteristics and physiological activities have been used in food fermentation, which not only prolongs the shelf life of food but also improves the functional quality of food. The main purpose of developing fermented food with LAB is to improve the health of consumers, so the concept of “probiotics” is introduced into fermented food, and safety evaluation is indispensable in such functional products.