Research Topic · Peer-Reviewed

Lactic Acid Bacteria

Lactic acid bacteria are a group of microorganisms that ferment carbohydrates to produce lactic acid, playing essential roles in food fermentation, preservation, and probiotic applications. Research published in the International Journal of Nutrition examines lactic acid bacteria within diverse nutritional contexts,…

Curated from this journal's research 📚 8 peer-reviewed articles cited Cited 242× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Lactic acid bacteria are a group of microorganisms that ferment carbohydrates to produce lactic acid, playing essential roles in food fermentation, preservation, and probiotic applications. Research published in the International Journal of Nutrition examines lactic acid bacteria within diverse nutritional contexts, including their presence and quality in commercial probiotic supplements and beverages available in specific markets, their contribution to traditional fermented foods, and their broader implications for food safety and functional nutrition. Studies have investigated the sensory and nutritional properties of fermented foods such as injera, a traditional flatbread where lactic acid bacteria contribute to fermentation processes that affect mineral content and palatability. The journal has also addressed functional foods more broadly, encompassing probiotic-containing products where lactic acid bacteria serve as active ingredients. Additional research has explored biogenic amines, compounds that can be produced by certain bacterial species during fermentation and have toxicological significance in nutrition. This body of work reflects the multifaceted importance of lactic acid bacteria in food systems, from their beneficial roles in creating nutritious fermented products to quality control considerations in probiotic formulations and potential safety concerns in fermented food production.

Research published in this journal

8 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Butnariu MonicaCorresponding author
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timis, Romania
International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615
2020

The Role of Biogenic Amines in Nutrition Toxicology: Review

Ozcelik FatihCorresponding author
University of Health Sciences, Sultan 2. Abdulhamid Han Training and Research Hospital, Department of Medical Biochemistry, Istanbul, Turkey
International Journal of Nutrition Cited by 20 doi:10.14302/issn.2379-7835.ijn-20-3171

How this research is being cited

The 8 articles above have been cited 242 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Lactic Acid Bacteria, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.