ISSN: 2048-9145

Pharmaceutical Bioprocessing

Lactic Acid Bacteria Scholarly Open Access Journals

            Lactic acid bacteria (LAB) are gram-positive, low-GC, acid-tolerant, usually non-athletic, and non-respiratory or rod or round bacteria with the same metabolic and physiological properties. This bacterium, which is common in rotten plants and dairy products, produces lactic acid as the main metabolite of carbohydrate fermentation. LAB has linked this property with food fermentation because acidity inhibits the growth of spoilage agents. Protein bacteriosin is produced by several strains of Lactic Acid Bacteria and offers an additional barrier against spoilage and pathogenic microorganisms. Lactic acid and other metabolic products also contribute to the organoleptic and structural profile of food. Lactic acid bacteria (LAB) are rod or round and are characterized by an increase in acid tolerance (low pH). This aspect helps LAB to overtake other bacteria in natural fermentation because they can withstand the increased acidity of organic acid production (eg lactic acid). Lactic acid bacteria belong to the most important group of microorganisms used in food fermentation. They contribute to the taste and texture of fermented products and inhibit food spoilage by producing growth inhibitors and large amounts of lactic acid.

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