OH! THOSE WONDERFUL LACTIC ACID BACTERIA!

I have often wondered what our life would be without the exotic lactic acid bacteria? Would we still have our fermented foods such as soy sauce, yogurt, pickled cabbage and fermented fish sauce? Our life must be quite bland without these bacteria, with
nothing in our food and drinks to tingle our taste buds. Thanks to the lactic acid bacteria for giving us so much benefits right from providing tastier foods, preserving our foods and even increasing the nutritional values of the food. I don't think there is no human civilization on earth not humbled by these simple lactic acid bacteria


The Lactic acid bacteria refers to a group of different types of bacteria which show the common characteristic of being able to produce lactic acid from their carbohydrate or sugar metabolism. These bacteria are Gram positive. The types of bacteria forming the Lactic acid bacteria includes Streptococcus spp., Lactobacillus spp.Lactococcus spp,Leuconostoc spp.)

These lactic acid bacteria are heterotrophic and generally have complex nutritional requirements because they lack many biosynthetic capabilities. Most lactic acid bacteria have multiple requirements for amino acids and vitamins. This explains why they are easily found in habitats rich in nutrients

Lactic acid bacteria are used in the food industry due to:

1)Their growth lowers both the carbohydrate content of the foods that they ferment,

2)the pH due to lactic acid production is one of the most desirable side-effects of their growth. Their low ph to as low as 4.0 inhibit the growth of most other microorganisms including the most common human pathogens. This will allow the foods to have prolonged shelf life.
3)The acidity also changes the texture and improve the flavour of the foods.

The lowering of the ph also will ultimately control the growth and fermentation process of the lactic acid bacteria.