Lactic acid bacteria

Lactic acid fermentation bacteria are a group of microorganisms that are capable of producing lactic acid during the fermentation process. These bacteria are part of the Lactobacillaceae family and are widely used in the food industry to produce fermented milk products such as yogurt, kefir, sour cream, etc.

Lactic acid bacteria get their name because they cause lactic acid fermentation, which produces lactic acid as the main product. Lactic acid is an important ingredient in many foods such as cheeses, yoghurts and other dairy products.

In addition, lactic acid bacteria have a number of other beneficial properties. They can help improve digestion and strengthen a person's immune system. In addition, certain types of lactic acid bacteria can be used to treat certain diseases such as diarrhea and dysbiosis.

However, it should be noted that not all lactic acid bacteria are safe to eat. Some of them can be hazardous to human health if they do not undergo the necessary processing and quality control. Therefore, when choosing products with lactic acid fermentation, it is necessary to pay attention to the origin and production conditions.

Lactic acid bacteria belong to the class Lactobacillus and belong to the group of lactic acid bacteria that produce lactic acid, which is beneficial to humans. Lactic acid is usually formed by the conversion of carbohydrates from pyruvate by bacterial amylase. Bacterial class Lactobacillus (