Predominant antimicrobial substances produced by LAB

2 Predominant antimicrobial substances produced by LAB 4.2.1 Lactic acid 

A principal characteristic of LAB is their ability to produce organic acids and to thereby decrease the pH in food (Rossland et al., 2005). The organic acids (mainly lactic acid and acetic acid) are therefore the major 

Not all LAB produce the same lactic acid isomer. For example, Lactococcus and Carnobaderium are known to produce L-lactic acid, whereas Leuconostoc produces D-lactic acid (Liu, 2003 Gravesen et al., 2004). The levels and also the type of organic acids that are produced during any fermentation process are, therefore, dependent on LAB species or strains, 

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