Leuconostoc mesenteroides: A key microorganism in fermentation and modern biotechnology
Keywords:
Fermentation, Probiotics, BiotechnologyAbstract
Leuconostoc mesenteroides, a lactic acid bacterium, stands out for its versatility in food fermentation and its biotechnological potential. It plays a key role in the food industry thanks to its tolerance to adverse conditions, production of compounds that improve texture, flavor, and food safety, and its probiotic properties. Its ability to produce dextran and bacteriocins makes it a valuable ally for the production of biopolymers, functional ingredients, and natural preservatives. Current studies focus on optimizing its performance through genetic engineering, offering innovative and sustainable solutions with a promising future in the development of safer, more natural, and more effective products.
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