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Dec
Lactic Acid Fermentation Of Milk. Species of lactic acid bacteria LAB represent as potential microorganisms and have been widely applied in food fermentation worldwide. The lactic acid fermentations are generally inexpensive and often little or no heat is required in their preparation making them fuel efficient as well. Kefir are called fermented or cultured milks. The presence of lactic acid or lactate in milk is due to the fermentation of lactose caused mainly by lactic bacteria.
In the case of milk when good healthy bacteria such as Lactobacillus delbrueckii bulgaricus and Streptococcus salivarius thermophilus are added and a particular temperature is reached they start to nibble at the tasty molecules of lactose which is a sugar transforming them into pyruvic acid. Milk products prepared by lactic acid fermentation eg. Fermentation is general- tive compounds of LAB 7. 8 rows Abstract. Species of lactic acid bacteria LAB represent as potential microorganisms and have been widely applied in food fermentation worldwide. Clarissa Schwab Abstract Department of Agricultural Food and Nutritional.
The presence of LAB in milk fermentation can be either as spontaneous or inoculated starter cultures.
Lactic acid monitoring during fermentation is essential for the control of dairy gel textural and organoleptic properties and is a way to evaluate strain efficiency. Milk products prepared by lactic acid fermentation eg. Ly considered as a safe and acceptable preservation tech- Lactic acid bacteria represent as the most extensively nology of food and fermentation using LAB can be ca- studied microorganisms for milk fermentation 8-10. Lactic acid fermentation commonly referred to as lacto-fermentation is one of the most common and easiest methods of home preservation. Milk fermentation based on their properties that support the development of fermented milk products. In the absence of oxygen the latter eventually turns into a lactic acid.