LACTIC ACID BACTERIA

 Lactic acid bacteria (LAB) in food

It ferment sugar to lactic acid.

Ex-  Leuconostoc, Lactobacillus, Streptococcus and Pediococcus.

•        Present in milk, and are also used as starter cultures in the production of cultured dairy products and sauerkraut

•        They cause spoilage of wines. Lactic acid bacteria consist of a number of bacterial genera: Carnobacterium, Enterococcus., Lactobacillus, Lactococcus, Lactosphera, Leuconostoc, Melissococcus, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vogococcus, Weissella.

•        Gram positive, non-sporulating, catalase negative, aero-tolerant, acid tolerant and ferment carbohydrates into lactic acid and energy.

•        Homo-fermentative bacteria -Lactococcus and Streptococcus (Create two lactates from one glucose)

•        heterofermentative bacteria – Leuconostoc and Weissella,(Convert glucose molecule into lactate, ethanol, and carbon dioxide).

•         Common LAB include Lactobacillus delbrueckii (homo), Lactobacillus plantarum (hetero), Lactobacillus fermentum, Lactobacillus lactis, Leuconostoc mesenteroides Streptococcus faecalis and Pediococcus cerevisiae. 




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