What food can lactic acid bacteria make?

Lactic acid bacteria can make fermented dairy products.

Yogurt is a fermented dairy product made from animal milk such as milk and goat milk by lactic acid bacteria, which has a very long history all over the world. Active lactic acid bacteria beverage is a fermented milk beverage made of fermented milk by lactic acid bacteria, which is favored by consumers for its refreshing taste and unique flavor.

Cream and cheese. Lactic acid fermentation can be used to produce thin cream. Lactic acid produced by fermentation can inhibit the propagation of spoilage bacteria to some extent and improve the stability of cream. Another function is to produce aroma, so the sour cream produced by fermentation has a stronger aroma than sweet cream. Cheese is a product made by adding a proper amount of lactic acid bacteria starter to milk to coagulate protein, then removing whey and pressing clots. The added lactic acid bacteria starter can ferment and produce acid, which makes cheese mature and produce flavor.

Morphological classification of lactic acid bacteria

Lactic acid bacteria is a kind of gram-positive bacteria with no spores and lactic acid as the main product, and there are many kinds. Most lactic acid bacteria do not exercise, a few rely on hair to exercise, and bacteria are often arranged in chains.

Streptococcus lactis, the bacteria are spherical, usually in pairs or chains. Lactobacillus family, rod-shaped, single-chain or chain-shaped, sometimes filamentous, producing false branches. Ordinary lactic acid bacteria have extremely weak vitality and can only survive in relatively limited environments, but once they leave these environments, they will perish themselves.

In classification, lactic acid bacteria, as a family of lactic acid bacteria in eubacteria, can be divided into cocci and bacilli in morphology. Among them, spherical lactic acid bacteria include streptococcus, Leuconostoc and pediococcus; Corynebacterium includes Lactococcus, Lactobacillus and Bifidobacterium. As far as the growth temperature is concerned, it can be divided into high temperature type and medium temperature type; As far as fermentation types are concerned, it can be divided into homotype fermentation and heterotype fermentation; From the source, it can be roughly divided into animal-derived lactic acid bacteria and plant-derived lactic acid bacteria.

According to the biochemical classification in Berry's bacteriology manual, lactic acid bacteria can be divided into five genera: Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium and Pediococcus.

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