Lactic acid bacteria are a group of Gram-positive, non-sporulating bacteria that produce lactic acid as the main end product of carbohydrate fermentation. They are widely distributed in nature, particularly in fermented foods such as yogurt, cheese, sauerkraut, and kimchi, and are also found in the gastrointestinal tract of humans and animals. This group includes genera such as Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, and Streptococcus. Lactic acid bacteria play an important role in food preservation, flavor development, and probiotic health benefits. Their metabolic activity lowers pH, inhibiting the growth of spoilage organisms and pathogens. In biotechnology and food industries, they are used for controlled @fermentation processes, starter cultures, and the production of functional foods. Research has also explored their role in modulating gut microbiota, enhancing immune responses, and producing bioactive compounds, making them a focus of interest in both nutrition and microbiology.

Contexts

• #fermentation