Lactic Acid Bacteria: Its Applications

The role of lactic acid bacteria in fermentation processes

Abstract

LAB are a diverse collection of bacteria that are important in a number of fermentationprocesses. Food carbs are fermented, and the primary end result is lactic acid. The formation of numerousalcohols, aldehydes, acids, esters, and sulphur compounds, along with the breakdown of proteins andlipids, also contribute to the development of a particular flavour in diverse fermented food items. Theprimary use of LAB is as probiotic bacteria for a wide range of items that are fermented, including dairy,meat, fish, fruit, vegetables, and cereals. Additionally, they serve as supplementary cultures because theyimprove the flavour, texture, and nutritional content of fermented foods. Examples include quickening thematurity of cheese, improving the texture of yoghurt by producing exopolysaccharides, and managingsecondary fermentations while making wine.