Lactic acid bacteria (LAB) refer to a group of microorganisms that belong to the phylum Firmicutes and produce lactic acid as the major metabolic end product during the fermentation process. LAB are known for their widespread occurrence in different environments, including dairy products, fruits, vegetables, and the human digestive system. They play a crucial role in several biological processes, such as food fermentation, preservation, and probiotic activities.
LAB are gram-positive bacteria characterized by their ability to convert carbohydrates into lactic acid through the process of anaerobic fermentation. This metabolic pathway not only contributes to the preservation and acidity of fermented foods but also imparts unique flavors and textures. Moreover, LAB can inhibit the growth of harmful bacteria by producing antimicrobial compounds, helping to improve the safety and shelf life of food products.
In addition to their role in food fermentation, lactic acid bacteria are considered important probiotic organisms. Probiotics are live microorganisms that, when ingested in adequate amounts, confer health benefits to the host. LAB have been shown to have positive effects on gut health, immune system modulation, and prevention of certain gastrointestinal disorders.
Furthermore, lactic acid bacteria have gained attention in various industrial applications, including pharmaceuticals, biofuels, and bioplastics. Their extensive use in these fields is attributed to their capacity for high-level production of lactic acid, which has numerous industrial applications.
Overall, lactic acid bacteria are a diverse group of microorganisms that exhibit a wide range of beneficial properties and are extensively used in different sectors due to their versatile metabolic capabilities and potential health benefits.
