Search results
Results from the WOW.Com Content Network
The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).
In addition to lactic acid bacteria, yeasts also have been reported to have a biopreservation effect due to their antagonistic activities relying on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds exhibiting large spectrum of activity against food spoilage microorganisms, but also ...
Lactic acid bacteria (LAB) already exists as part of the natural flora in most vegetables. Lettuce and cabbage were examined to determine the types of lactic acid bacteria that exist in the leaves. Different types of LAB will produce different types of silage fermentation, which is the fermentation of the leafy foliage. [19]
Because of the interactions with other microbes, fermenting bacteria like lactic acid bacteria (LAB) are now in use as probiotics with many applications. Lactobacilli administered in combination with other probiotics benefits cases of irritable bowel syndrome (IBS), although the extent of efficacy is still uncertain. [31]
The most common application of L. casei is industrial, specifically for dairy production. [citation needed] Lacticaseibacillus casei is typically the dominant species of nonstarter lactic acid bacteria (i.e. contaminant bacteria [10]) present in ripening cheddar cheese, and, recently, the complete genome sequence of L. casei ATCC 334 has become ...
Lacticaseibacillus paracasei (commonly abbreviated as Lc. paracasei) is a gram-positive, homofermentative species of lactic acid bacteria that are commonly used in dairy product fermentation and as probiotic cultures. Lc. paracasei is a bacterium that operates by commensalism.
Leuconostoc lactis is a Gram-positive, non-motile, lactic acid bacterium that thrive best in acidic conditions and moderate temperatures. [2] [1] L. lactis is capable of acidifying culture media through lactose fermentation to pH levels of 4.0-4.1, and milk to levels below 5.4. [4]
Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely D-lactic acid. [6] On the other hand, lactic acid produced by fermentation in animal muscles has the ( L ) enantiomer and is sometimes called "sarcolactic" acid, from the Greek sarx , meaning "flesh".