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Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution.
Lactiplantibacillus plantarum are homofermentative, aerotolerant Gram-positive bacteria that grow at 15 °C (59 °F), but not at 45 °C (113 °F), and produce both isomers of lactic acid . Many lactobacilli including L. plantarum are unusual in that they can respire oxygen and express cytochromes if heme and menaquinone are present in the ...
The efficiency of lactic acid bacteria cryopreservation is not consistent and may lead to cell death. Lactobacillus delbrueckii subsp. bulgaricus has adapted to defend against cold stress. The way most cells react to the cold is by changing the fluidity of the cellular membrane, but this particular bacterium has acquired different tactics to ...
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).
The lactic acid produced by the bacterium curdles the milk, which then separates to form curds that are used to produce cheese. [11] Other uses that have been reported for this bacterium include the production of pickled vegetables , beer or wine, some breads, and other fermented foodstuffs like soymilk kefir , buttermilk, and others. [ 12 ]
The Lactobacillaceae are a family of lactic acid bacteria. [3] It is the only family in the lactic acid bacteria which includes homofermentative and heterofermentative organisms; [4] in the Lactobacillaceae, the pathway used for hexose fermentation is a genus-specific trait.
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Lactic acid is a strong natural bactericide, with well-known antimicrobial properties. [13] It is an active ingredient of some toilet cleaners. [ 14 ] As more is produced, it eventually suppresses even its own makers, the acid-resistant lactobacilli, such that bokashi fermentation eventually slows and stops itself.