The main role of lactic acid bacteria in the fermentation is generating the acid fermented food. Lactic acid bacteria are a group of bacteria that produce lactic acid as the main product
The main role of lactic acid bacteria in the fermentation is generating the acid fermented food. The acid can inhibit the growth of bacteria that cause disease (pathogens) and food spoilage bacteria.
Lactic acid bacteria are a group of bacteria that produce lactic acid as the main product of the fermentation of carbohydrates or sugar. Name lactic acid bacteria always diasosikan with bacteria acidify the milk, although at this time the role of lactic acid bacteria are known not only limited to the acidification of milk, but also play a role in the fermentation process of other foods such as fermented mustard sauce, soy sauce, tauco, cheese and fish. Lactic acid bacteria group known as acid-resistant bacteria. Other properties owned by lactic acid bacteria is aerotoleran, where these bacteria can tolerate the presence of oxygen in the environment, but he does not require oxygen for life. To support the growth of lactic acid bacteria, need the presence of nutritionally complete.
Lactic acid bacteria group when colored with a special dye called Gram staining, and viewed under a microscope, in purple who showed these bacteria belong to the group of Gram-positive. Lactic acid bacterial cell rod-shaped or round which is in the form of pairs, forming a chain or tetrad. Lactic acid bacteria are known not form spores, so that with pasteurized most groups these bacteria will die.
Based products produced from the fermentation of sugars, lactic acid bacteria are grouped into lactic acid bacteria homofermentatif and heterofermentatif, homofermentatif lactic acid bacteria ferment for about 85% of sugar into lactic acid. While heterofermentatif lactic acid bacteria also produce acetic acid, ethanol and CO2, in addition to lactic acid.
