Knowra Lactic acid bacteria Lactic acid bacteria Lactic acid bacteria are a group of bacteria that produce lactic acid as a major fermentation product, typically by fermenting sugars without respiration.
Homolactic fermentation : A fermentation pathway that converts glucose mainly into lactic acid. It describes the principal energy-yielding route used by many lactic acid bacteria.
Lactic acid : An organic acid, also called 2-hydroxypropanoic acid, produced by fermentation and other metabolic processes. Its accumulation gives these bacteria their defining fermentation product and lowers environmental pH.
Yogurt : A fermented milk product made by bacterial acidification, commonly using Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. These bacteria acidify milk and contribute yogurt’s texture and characteristic flavor.
Acetic acid bacteria : A group of bacteria that oxidize ethanol and other substrates to acetic acid, generally using aerobic respiration. Unlike lactic acid bacteria, they are defined by oxidative acetic acid production rather than lactic fermentation.
Food preservation : Methods that slow spoilage and pathogen growth to extend the usable life of food. Acid produced by lactic acid bacteria is a central preservation mechanism in fermented foods.
Heterolactic fermentation : A fermentation pathway that produces lactic acid alongside products such as carbon dioxide, ethanol, or acetate. It explains why some members produce more than acid during sugar fermentation.
Gram-positive bacteria : Bacteria that retain crystal violet stain because their cell envelopes have a thick peptidoglycan layer. Most lactic acid bacteria belong to this broad cell-wall group.
Sourdough : A leavened dough fermented by a community of yeasts and lactic acid bacteria. Lactic acid bacteria acidify sourdough and shape its aroma, keeping quality, and microbial balance.
Propionibacterium : A genus of bacteria that produces propionic acid and other products through fermentation of lactate or sugars. Its characteristic propionate production distinguishes it from bacteria whose major fermentation product is lactate.
Food microbiology : The study of microorganisms that affect food production, spoilage, and safety. Lactic acid bacteria are key organisms in both controlled food fermentations and microbial safety.
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