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15 mar 2024 · Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health.
1 sty 2017 · This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be...
1 mar 2013 · Lactic acid has many applications in the food and pharmaceutical industries. Description of biotechnological processes involving fermentation by fungi and bacteria. Starchy and lignocellulosic materials are used for obtaining lactic acid. Challenges related to the technological optimization of the fermentation process.
28 kwi 2022 · The aim of the study was to yield the available knowledge on the importance of the lactic acid fermentation process in enhancing food safety and the activity of LAB against food pathogens, including bacteria, yeast and filamentous fungi.
24 lut 2023 · Industrial fermentative lactic acid production and purification, difficulties in using lignocellulose in fermentative LA production, and possible strategies to circumvent the challenges were discussed.
In this work, the authors explain how lactic acid is produced from lactose by Lactobacillus and Streptococcus cultures, and they also emphasise its important role as pH regulator and preservative, helping to the inhibition of microbial growth in fermented foods.
The role of Lactic Acid Bacteria (LAB) within the food and beverage manufacturing is well-established, spanning the sectors of fermented vegetables, wine and beer, milk-based products, fermented meat and fish, etc.
