Lactic Acid Bacteria: Blessing for fermentation industry

📘 Lactic acid bacteria (LAB) are gram-positive usually non-motile, non-spore-forming rods and cocci. These are gaining importance due to their “generally recognized as safe” status, long-term use in food and beneficial, probiotic properties. Genera that comprise the LAB are Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Enterococcus, Tetragenococcus, Carnobacterium, and Weisella (Table 1). Besides their technological properties in food production, LAB can confer beneficial properties to their hosts, as probiotics. Beyond being probiotic, certain strains of LAB are able to produce specific beneficial compounds in foods such as vitamins, low calorie sweeteners, antioxidants, polysaccharides and minerals.