Lactic Acid Bacteria – An Overview

Abstract

The lactic acid bacteria are the group of different bacterial family that is always correlated with health benefits, milk and milk products and fermentation technology. It is the group of gram positive rods or cocci that synthesizes lactic acid from lactose in milk. It is known to have history of safe use from thousands of years. LAB has a lot of prospective applications in agro-industry and biotechnology such as production of different fermented products from dairy, meat, cereals, fruits, vegetables etc., and in the area of agriculture as feed production, biofertilizers, biocontrol agents and biostimulants. They are of Phylum – Firmicutes, Class – <em>Bacilli</em> and Order <em>Lactobacillales. </em>According to their classification they are similar to one another for different metabolic activity and exclusive purposes. The nomenclature given to different genera and species are changed from what was one year before. Hence all details are discussed here in this chapter.

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Author information

Authors and Affiliations

Verghese Kurien Institute of Dairy and Food Technology, Veterinary and Animal Sciences University, Mannuthy, Thrissur, Kerala

*Corresponding author

Correspondence to  aparna@kvasu.ac.in

Editor Information

Editors and Affiliations

Department of Academics and Human Resource Development

National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)

(An Institute of National Importance)

Ministry of Food Processing Industries (MoFPI), Govt. of India

Thanjavur, Tamil Nadu, India. Pin Code – 613005

Dr. S. Vignesh

Dr. N. Baskaran

Dr. V. Eyarkai Nambi

Dr. M. Loganathan

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