Unser täglich Brot: Helfer in der Lebensmittelfermentation

Lactobacilli are involved in fermentation of milk-, plant-, or meat-based food products. They metabolize hexose sugars to lactic acid during fermentation, leading to a decrease in the pH. This preservative effect contributes to the digestibility of the raw material and improves the organo leptic properties of the product. Food fermentations are widely utilized in modern food production, with lactobacilli as defined starter cultures, specifically in the production of fermented raw sausages or milk products.