Chapter 24 - Lactic Acid Bacteria in Fermented Food

Abstract

This chapter focuses on probiotic microorganisms. It firstly summarizes the common microbial groups in food fermentation and summarizes the representative fermented food produced by the metabolic activities of microorganisms. Then it describes the main probiotic microorganisms in fermented foods. At last, it systematically describes the microorganisms of fermented vegetable food, fermented dairy products, fermented meat and fish products, and fermented grain based on microorganisms and probiotics. This chapter comprehensively discusses the probiotic microorganisms in fermented food such as acetic acid bacteria, nonpathogenic Corynebacterium, Lactobacillus, yeast, and mold. It well demonstrates the relationship between probiotic microorganisms and fermented food, highlighting the huge role of probiotic microorganisms in food production and human health maintenance.