Microbial Preservation and Fermentation by Lactic Acid Bacteria.

Abstract

LAB plays essential role in fermentation of milk and milk products. Various LAB strains are used as initiator cultures in milk industry. During fermentation process Lactic Acid Bacteria (LAB) manufactures anti-microbial metabolites, include organic acids like propionic, acetic acid and lactic acids as final products. They generate unfavorable environment to corrosion and pathogenic microorganism’s growth.