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Exploring Lactic Acid Bacteria in Food Production: A Microbial Perspective

Learn about the characteristics, isolation, and importance of lactic acid bacteria in food fermentation processes. Discover how these Gram-positive anaerobes contribute to taste, texture, and preservation of fermented foods. Explore their metabolic pathways and applications. Join us on a journey through the world of lactic acid bacteria in this informative guide.

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Exploring Lactic Acid Bacteria in Food Production: A Microbial Perspective

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  1. Lactic Acid Bacteria Hopkins Microbiology Course 2010 Marcus Schicklberger

  2. Lactic Acid Bacteria • Gram positive • Non-sporforming • Anaerobes, lack catalase • Acid- and halotolerant • Ferment glucose to only lactic acid or to lactic acid, CO2 and EtOH • Obtain energy only from the metabolism of sugars • Have limited biosynthetic abilities  complex media • often plant- and animal-associated • Don´t need iron  advantage: no pathogens in niche • Streptococcuspneumoniae: meningitis, pneumonia Lactobacillusacidophilus

  3. homofermentative heterofermentative

  4. Lactic Acid Bacteria in foodproduction • amongthemostimprotant • bacteria in foodfermentation • contributeto taste andtexture • offermentedproducts • inhibitfoodspoilagebacteria • byproducinggrowthinhibiting • substancesand large amounts • oflacticacid.

  5. Isolation of Lactic Acid Bacteria platecabbagejuice on glucose-CaCO3plates 3d @ 30°C H+ H+ CaCO2 Ca2++CO32- HCO3- H2CO3 H2O+CO2 pHinitial = 6.0 pHfinal = 4.2 e- e- catalase O2O2- H2O2 H2O+O2

  6. THANK YOU

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