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.

References in periodicals archive ?
Baceriocin was extracted from Lactic acid bacteria.
Although the reductions in blood pressure seen in hypertensive patients consuming fermented milk products may not be significant enough to be used as a sole treatment for high blood pressure, these studies provide preliminary evidence to suggest that consumption of lactic acid bacteria fermented dairy foods along with a host of other functional foods known to have beneficial effects on blood pressure, could at least be incorporated into dietary strategies used to complement medical treatments for hypertensive patients.
Natural populations of lactic acid bacteria isolated from vegetable residues and silage fermentation.
The study has shown that kirario has unique characteristics as reflected in its unique raw material (green maize), high counts of lactic acid bacteria and a high pH.
Figure 4: Key products - lactic acid bacteria drinks 7
Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana.
Effect of lactic acid bacteria inoculant and beet pulp addition on fermentation characteristics and in vitro ruminal digestion of vegetable residue silage.
The metabolism of the lactic acid bacteria (LAB) is focused on the effective use of many different carbohydrates, the fermentation of which provides energy (as ATP) for its use in mainly biosynthetic pathways during cell division.
These lactic acid bacteria have now been tested on severe human wound pathogens such as methicillin-resistant Staphylococcus aureus (MRSA), Pseudomonas aeruginosa and vancomycin-resistant Enterococcus (VRE), among others.
The ability of lactic acid bacteria to form the aromatic components out of the amino acid is closely related to their glutamate dehydrogenase activity.
Lactic acid bacteria (LAB), such as lactococci and lactobacilli, play an essential role in the manufacture of cultured dairy products such as cheese.
These are produced by lactic acid bacteria, and yeast, respectively, during the initial fermentation of cocoa pulp sugars, says Wittmann.