Table 2 List of Microbes used in functional foods and its benefits
Microbes | Sources of functional food | Function | References |
|---|---|---|---|
Lactobacillus buchneri, Lactococcus lactis subsp. Lactis | White Liquor | Used as a bacterial inoculant to improve the aerobic stability of foodstuff. | (Xiu et al. 2012) |
P. pentosaceus, W. cibaria, W. paramesenteroides | Suan-tsai, fu-tsai | Used as a starter culture for fermented foods such as various meats, vegetables. | (Chao et al. 2008) |
Enterococcus thailandicus, Pediococcus ethanolidurans | Chinese pickled vegetables, chesses, yoghurts | Used as a silage inoculant in the creation of sausages, cheeses etc. | (Jie et al. 2012a) |
L. plantarum, Weissella cibaria | Douchi - Fermented and salted black soyabean | Used in a mixed starter culture for making breads. | (Liu et al. 2012) |
E. faecalis, Enterococcus durans | Fermented yak, mare, goat, and cow milk products | Used as a commensal bacterium inhabiting the gastrointestinal tracts of humans. | (Jie et al. 2012b) |