**Acknowledgement**

We thank Prof.ssa Maria Elisabetta Guerzoni for her enormous scientific support and Luca Vagnini for his graphic abilities (http://www.lucavagnini.com).

<sup>\*</sup> Corresponding Author

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produced with GMOs.

the LAB used.

based technologies [7].

**Author details** 

 *Bologna, Italy* 

*Cesena, Italy* 

 \*

Diana I. Serrazanetti \*

**Acknowledgement** 

Corresponding Author

The subjects of those events are LAB, indicating the importance of metabolism of these microorganisms in food. The cell physiology is crucial to ensure that cells are well suited to

The production and exploitation of naturally adapted strains can be interesting for companies because of the absence of ethical and legal concerns. The adapted strains are not considered genetically modified microorganisms (GMOs) and therefore they can be applied in food processing without legal restrictions and, more important, without affecting the consumer perception, currently (in Europe) not ready to introduce in his diet foods

Individual stresses used in food processing and preservation may render probiotic LAB more resistant to further and different stresses, including those encountered in the human body, e.g. those encountered during gastro-intestinal passage (pH of the stomach, exposure to bile salts in small intestine etc.). A positive correlation has been recently observed between EPS production and resistance to bile salt and low pH stress in *Bifidobacterium*

This knowledge can open interesting perspectives to improve at the same time the performances of LAB, the quality of fermented food and the health-promoting properties of

Moreover, it will be interesting to identify the gastrointestinal tract also as a complex and dynamic system in which LAB need to adapt to adverse conditions, responding with

The "omics" technologies could be particularly useful for identifying the mechanism leading to LAB stress responses. These approaches could also help to identify the mechanisms for cell fitness and stress adaptation that will be needed to develop more generic and science

We thank Prof.ssa Maria Elisabetta Guerzoni for her enormous scientific support and Luca

, Davide Gottardi, Chiara Montanari and Andrea Gianotti

metabolic shifts provided with interesting technological an healthy features.

*Department of Food Science, Alma Mater Studiorum, University of Bologna,* 

Vagnini for his graphic abilities (http://www.lucavagnini.com).

*Inter-Departmental Center of Industrial Agri-Food Research (CIRI Agroalimentare),* 

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**Chapter 24** 

© 2013 Banaay et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Lactic Acid Bacteria in Philippine** 

Charina Gracia B. Banaay, Marilen P. Balolong and Francisco B. Elegado

The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples, and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the unique food preparation techniques and culinary traditions of each region. Although Philippine indigenous foods are reminiscent of various foreign influences, local processes are adapted to indigenous ingredients and in accordance with local tastes. Pervasive throughout the numerous islands of the Philippines is the use of fermentation to enhance

Traditional or indigenous fermented foods are part and parcel of Filipino culture since these are intimately entwined with the life of local people. The three main island-groups of the Philippines, namely – Luzon, Visayas, and Mindanao, each have their own fermented food products that cater to the local palate. Fermentation processes employed in the production of these indigenous fermented foods often rely entirely on natural microflora of the raw material and the surrounding environment; and procedures are handed down from one generation to the next as a village-art process. Because traditional food fermentation industries are commonly home-based and highly reliant on indigenous materials without the benefit of using commercial starter cultures, microbial assemblages are unique and highly variable per product and per region. Hence the possibility of discovering novel

Various microorganisms are involved in common food fermentation processes. In particular, lactic acid bacteria (LAB) in food is a type of biopreservation system. They not only contribute to the flavor of the food but LAB are also able to control pathogenic and spoilage microorganisms through various ways that include, but are not limited to, production of peroxidases, organic acids, and bacteriocins. Traditionally, identification of LAB in foods is largely dependent on culture-based methods; and properties of each isolate are evaluated

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**Traditional Fermented Foods** 

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the organoleptic qualities as well as extend the shelf-life of food.

organisms, products, and interactions are likely.

http://dx.doi.org/10.5772/50582

**1. Introduction** 

