Fermented Vegetable Juices and Health Attributes
2015
Lactic acid bacteria (LAB) is the term used for a large group of Gram-positive bacteria, which produce
lactic acid as their main metabolic end product from the degradation of carbohydrates (Klaenhammer
et al., 2005). Traditionally, LAB have been characterized as acid-and aero-tolerant anaerobes belonging
to the Gram-positive bacterial phylum. Molecular taxonomy has revealed that LAB is a clade within the
low-percentage G+C Gram-positive bacteria, which also include other Firmicutes such as Clostridium,
Bacillus, Staphylococcus, and Listeria (Teuber and Geis, 2006). The LAB family is further divided
into the following genera: Lactobacillus, Streptococcus, Lactococcus, Enterococcus, Oenococcus,
Tetragenococcus, Carnobacterium, Leuconostoc, Weissella, Pediococcus, Melissococcus, Vagococcus,
Trichococcus, and Desemzia (Hammes and Hertel, 2006), where the rst 10 genera are commonly used
in food fermentations (Bourdichon et al., 2012).
Keywords:
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
158
References
0
Citations
NaN
KQI