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Lactic acid bacteria are a group of bacteria that ferment carbohydrates to produce lactic acid. They are widely found in nature and in traditional fermented foods. In the food industry, lactic acid bacteria are primarily used in fermented dairy products (yogurt, cheese), fermented vegetables, fermented meat products, and baked goods, imparting unique acidity, flavor, and texture to products.
Main Characteristics:
• Acid Production– Ferment carbohydrates to produce lactic acid, lowering the environmental pH
• Gram-Positive– Belong to Gram-positive bacteria with a unique cell wall structure
• Non-Spore-Forming– Most lactic acid bacteria do not form spores; exist in vegetative form
• Anaerobic or Microaerophilic– Most grow well under anaerobic or microaerophilic conditions
• High Nutritional Requirements– Require abundant amino acids, vitamins, and other growth factors
• High Safety– The vast majority of lactic acid bacteria are considered safe (GRAS) for food use
• Probiotic Functions– Certain strains offer probiotic benefits such as regulating gut microbiota, enhancing immunity, and improving digestion
• Wide Application– Extensively used in yogurt, cheese, pickles, fermented beverages, baked goods, and more
