Lactic Acid Bacteria In Food

But recently lab have aroused interest for their ability to secrete extracellular polysaccharides or glucans.

Lactic acid bacteria in food. The end result is better process control and a higher quality product. Fermentation with lactic acid bacteria is a cheap and effective food preservation method that can be applied even in more ruralremote places and leads to improvement in texture flavor and nutritional value of many food products. Lactic acid bacteria lab are heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. Thanks to this technology food safety professionals will have more time to monitor critical control points more frequently.

Compared to traditional agar methods this 3m petrifilm lactic acid bacteria count plate eliminates labour intensive agar preparation costly anaerobic equipment and reduces waste. Lactic acid bacteria lab are an order of gram positive low gc acid tolerant generally nonsporulating nonrespiring either rod shaped or spherical bacteria that share common metabolic and physiological characteristics. They ferment food carbohydrates and produce lactic acid as the main product of fermentation. Lactic acid bacteria lab are known through ages for their wide applications in food pharmaceutical and chemical industries.

The glucans derived from lab play crucial role. During fermentation lactic acid bacteria convert carbohydrates into acids which alter the foods flavor improve its nutritional quality and prolong its shelf life. It enables enhanced recovery of lactic acid bacteria within 48 hours 1 3 days faster than some agar methods. These glucans have immense commercial value because of their industrially useful physico chemical properties.