Lactic acid bacteria
Lactic Acid Bacteria
Lactic acid bacteria (LAB) (/ˈlæktɪk ˈæsɪd bækˈtɪəriə/), are a group of Gram-positive bacteria that generate lactic acid as a byproduct of carbohydrate fermentation.
Etymology
The term "lactic" is derived from the Latin word lactis, meaning "milk", as lactic acid was first isolated from sour milk. The term "bacteria" comes from the Greek βακτήριον, meaning "small stick".
Characteristics
Lactic acid bacteria are non-respiring, non-spore forming, and either rod-shaped (bacilli) or spherical (cocci). They are characterized by an increased tolerance to a lower pH range due to the lactic acid production.
Classification
Lactic acid bacteria are classified under the Phylum Firmicutes and are divided into two Orders, Lactobacillales and Bifidobacteriales.
Role in Food Fermentation
Lactic acid bacteria play a crucial role in the fermentation of food, where they contribute to the taste and texture of fermented products. They are used in the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, and other fermented foods.
Health Benefits
Lactic acid bacteria are also important in maintaining gut health. They are considered probiotics, as they contribute to the health of the host when ingested in adequate amounts.
Related Terms
External links
- Medical encyclopedia article on Lactic acid bacteria
- Wikipedia's article - Lactic acid bacteria
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