Principles of lactic acid fermentation

Lactic acid fermentation has received much attention for many years and is widely applied in the food, pharmaceutical, leather, and textile industries, as well as a chemical feed stock (Table 4.3). Two enantiomers of lactic acid are produced (l[+] and [d-]) of which l(+) can be used by the 

Lactobacillus Production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, chocolate, and animal feed 

Leuconostoc Starter culture in dairy fermentation Antimicrobial activity by producing various bacteriocins 

Pediococcus Fermentation of cabbage to sauerkraut Lactic acid provides sour taste and extends shelf life Gives butterscotch aroma to some wines and beers Production of cheese and yogurt 

Lactococcus Common fermenters of dairy products such as cheese Major function is rapid Role in flavor of final product 

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