Development Study of Lactic Acid Bacteria-based Functional Food: Diversity and Characteristics of Food Matrix (A Review)

Abstract

The diversity of traditional fermented foods in Indonesia reflects the importance of lactic acid bacteria. Currently, lactic acid bacteria-based functional foods are growing in Indonesia. This research aimed to collect and study about diversity and characteristics of lactic acid bacteria-based functional food. This study was performed by qualitative method, with a literature review. This study shows that the development of lactic acid bacteria-based functional food has many variations, dominated by beverages and other types with specific characteristics. Many products use pretreatment to protect LAB during the process; both encapsulate or add other materials. In conclusion, this study provides information about the diversity and characteristics of each LAB-based product. T[1]his study might contribute to increasing the development of LAB-based functional food so it can be enjoyed as the usual diet and consumed without a specific dose.

Keywords: Lactic acid bacteria; functional food; fermented; probiotic