Lactic acid bacteria: their applications in foods

Abstract

Lactic acid bacteria (LAB) are a heterogeneous group of bacteria which plays a significant role in a variety of fermentation processes. They ferment food carbohydrates and produce lactic acid as the main product of fermentation. The main application of LAB is as starter cultures, with an enormous variety of fermented dairy, meat, fish, fruit, vegetable and cereal products. Besides, LAB contribute to the flavor, texture and nutritional value of the fermented foods, and such applications as adjunct, bio-protective, probiotic cultures and various applications in food industry are discussed.