The probiotic role of Lactobacillus acidophilus and its application in the food industry: a scoopy review and scientometric analysis Lactobacillus acidophilus in the food industry
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Abstract
Currently, many diseases are attributable to intestinal microbiota dysfunction. Therefore, it is desirable to strengthen the consumption of functional foods that benefit intestinal health. This scoping review and scientometric analysis aimed to synthesize the current literature on the metabolism of Lactobacillus acidophilus (L. acidophilus) and its role as a probiotic in the food industry. A search was conducted on the metabolic pathways reviewed: glycolysis, lactic acid fermentation, fatty acid and phospholipid biosynthesis, amino acid biosynthesis, amino acid catabolism, the purine and pyrimidine pathway, and secondary metabolism (bacteriocine, dextran, acetic acid, B vitamins, and aldehyde). The foods offered by the industry include yogurt, cheese, orange juice, dairy snacks, coffee pulp, cereal bars, and rice bran. The benefits that microorganisms bring to food include improved organoleptic characteristics, shelf life, and functional and nutritional value. They also allow for the creation of a healthy microbial ecosystem that enhances the growth of beneficial bacteria, contributing to the consumer's intestinal well-being. Therefore, they represent a fundamental element at the intersection of science, health, and food technology.
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