Feb
15
Dual Role of Lactobacillus: Food Production and Food Safety Concern
1.Introduction to Lactic Acid Bacteria (LAB)
Lactic Acid Bacteria (LAB) are a diverse group of Gram-positive, rod-shaped (bacilli) or spherical (cocci) bacteria that produce lactic acid as a major metabolic byproduct of carbohydrate fermentation. They appear purple under Gram staining due to their thick peptidoglycan cell wall. These bacteria thrive in anaerobic to micro-aerophilic environments, with optimal growth temperatures ranging from 20°C to 45°C, depending on the species. They prefer slightly acidic to neutral pH (4.0–7.0) and require simple sugars like glucose, lactose, and sucrose as their primary energy sources.
