Akademik Veri Yönetim Sistemi
Research Signpost, Tirunelveli, 2007
Lactic acid
bacteria (LAB) are naturally present in food fermentation environments and
widely employed as starter cultures for fermenting various types of foods. The
metabolic products of lactic acid fermentation have pivotal roles in formation
of characteristic aroma/flavour and texture of many foods. In recent years,
tremendous improvements have been achieved in genetic engineering that make
consumer-oriented modifications in starter systems possible. Although, LAB
consists of twelve genera, six of them are largely employed as starter cultures
in commercial food productions. This chapter deals with the taxonomy and
general properties of these genera: Lactococcus,
Lactobacillus, Leuconostoc, Enterococcus,
Streptococcus and Bifidobacterium.