Lactic Acid Bacteria

Lactic acid bacteria (LAB) are a group of bacteria that produce lactic acid as a metabolic end product. They are significant for the production of fermented dairy products and other foods like sauerkraut, kefir, pickles, and kimchi. LAB are also used in food preservation because of their ability to produce lactic acid, and as probiotics, which are beneficial to human health. Their ability to inhibit the growth of undesirable microorganisms, such as pathogenic bacteria, also makes them useful in food processing. LAB are also known to produce enzymes, vitamins, and other compounds which play an important role in food production and biotechnological processes.