Lactic acid bacteria
From Free net encyclopedia
Lactic acid bacteria (LAB) are group of non-sporulating Gram-positive bacteria that produce lactic acid as major metabolite of sugar fermentation, and part of the order Lactobacillales. They are used in the production of fermented dairy products such as yogurt, cheese, butter, buttermilk, kefir and koumiss. LAB are also responsible for the malolactic fermentation process in wine production, and the fermenting of salted cabbage to sauerkraut.
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Lactic acid bacteria genera
- Carnobacterium
- Enterococcus
- Lactobacillus
- Lactococcus
- Leuconostoc
- Oenococcus
- Pediococcus
- Streptococcus
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See also
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