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Lactic Acid Bacteria

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Lactic Acid Bacteria 

a group of anaerobic bacteria that ferment carbohydrates, chiefly to lactic acid.

All lactic acid bacteria are nonsporiferous, nonmotile, and gram-positive. Examples include the chain-forming cocci Streptococcus lactis and the rod-shaped Lactobacillus. Both Lactobacillus and Streptococcus ferment glucose and lactose and reproduce rapidly in milk and fermented milk products. Betabacterium ferments glucose and maltose.

Lactic acid bacteria are found in plant remains, in the soil around the root systems of plants (the rhizosphere), and in the intestines of man and animals. They are important in industry and agriculture. Certain species cause spoilage in wine and beer.



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One of the most successful areas she developed has been the use of lactic acid bacteria.
So scientists at Michigan State University evaluated the growth and activity of three lactic acid bacteria in blends of non-fat dry milk (NFDM), germinated soymilk (GSM) and non-germinated (NGSM) soymilk, which were obtained from three soybean varieties.
The good bacteria - Lactobacillus acidophilus, a lactic acid bacteria - are naturally found in dairy products like milk and cheese, and are added by manufacturers to foods like yogurt.
 
 
 
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