Lactic acid bacteria (LAB)

Definition

Lactic acid bacteria (LAB) are a group of Gram-positive bacteria that ferment sugars into lactic acid. They play a crucial role in food fermentation and are important in various industrial applications.

5 Must Know Facts For Your Next Test

1. LAB are involved in the anaerobic fermentation process, converting carbohydrates into lactic acid.
2. Common genera of LAB include Lactobacillus, Streptococcus, and Leuconostoc.
3. LAB can inhibit the growth of harmful bacteria by lowering pH through lactic acid production.
4. They are used in the production of fermented foods such as yogurt, cheese, sauerkraut, and kimchi.
5. LAB possess enzymes like lactase which help break down lactose, making them beneficial for lactose-intolerant individuals.

Related terms

Fermentation:

A metabolic process that converts sugar to acids, gases, or alcohol in the absence of oxygen.

Probiotics:

Live microorganisms that provide health benefits when consumed in adequate amounts.

Anaerobic Respiration:

A type of respiration that doesn't use oxygen and results in products like lactic acid or ethanol.