Food Microbiology
Lactic acid bacteria LAB
Gram-positive, non-sporing bacteria producing lactic acid as the main fermentation product — Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Pediococcus.
Real-life application
The organisms behind curd, yoghurt, dosa batter and pickles, and the reason probiotic drinks list specific bacterial strains on the label.
Related terms
Fermentation
Food MicrobiologyThe controlled use of microorganisms or their enzymes to convert food substrates, producing acids, alcohol, gas and flavour compounds.
Probiotic
NutritionLive microorganisms which, administered in adequate amounts, confer a health benefit on the host.
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