Lactic Acid Bacteria In Food
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The end result is better process control and a higher quality product.
Lactic acid bacteria in food. They ferment food carbohydrates and produce lactic acid as the main product of fermentation. But recently lab have aroused interest for their ability to secrete extracellular polysaccharides or glucans. These glucans have immense commercial value because of their industrially useful physico chemical properties. In addition degradation of proteins and lipids and production of various alcohols aldehydes acids esters and sulphur compounds contribute to the specific flavour.
It enables enhanced recovery of lactic acid bacteria within 48 hours 1 3 days faster than some agar methods. As a by product of fermentation lactic acid is present in beer wine pickled vegetables kimchi sauerkraut sourdough bread fermented dairy products like yogurt fermented meat like salami and fermented soy foods such as. Lactic acid bacteria lab are heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. Thanks to this technology food safety professionals will have more time to monitor critical control points more frequently.
Lactic acid bacteria have a long and safe history of application and consumption namely in cheese processing thus being generally regarded as safe gras. The glucans derived from lab play crucial role. Lactic acid bacteria lab are known through ages for their wide applications in food pharmaceutical and chemical industries. During fermentation lactic acid bacteria convert carbohydrates into acids which alter the foods flavor improve its nutritional quality and prolong its shelf life.
