Abstract
SummaryLactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class of bacteria employed for fermented food and dairy applications such as yoghurt products. LAB are gram‐positive, non‐spore‐forming, non‐respiring but aerotolerant microorganisms that are generally characterised by the production of lactic acid as a key fermentation product. LAB, specifically Lb. bulgaricus, are essential dairy starter cultures for the manufacture of several fermented dairy products such as yoghurt and cheese. In this review, we discuss the importance of LAB as starter cultures and a probiotic for yoghurt production, its mode of metabolism, acidification characteristic, synthesis of lactase (β‐galactosidase) and a perspective on LAB's growth medium for dairy fermentations.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
