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Home , Lactic acid bacteria, Lactic acid fermentation

Applications is used in many areas of the world to produce foods that cannot be produced through other methods[The most commercially important of lactic acid- fermenting is , though other bacteria and even are sometimes used[]Two of the most common applications of are in the production of and . Pickle A product prepared by (LAB) fermentation of sugars present in the pieces of fruits and vegetables. Traditionally, non-iodized salt is introduced to the vegetables through a brine, which inhibits spoilage but allows the growth of lactobacillus. The prepared product is rich in lactic acid, and only the beneficial bacteria that can tolerate lactic acid pH survive. It not only assures good quality of nutrients, but it is also a good source of . In some Asian cuisines, fish is traditionally fermented with rice to produce lactic acid that preserves the fish. Examples of these dishes include of the Philippines; narezushi of Japan; and of Thailand. The same process is also used for shrimp in the Philippines in the dish known as balao-balao Kimchi also uses lactic acid fermentation Sauerkraut Lactic acid fermentation is also used in the production of sauerkraut. The main type of bacteria used in the production of sauerkraut is of the genus As in yogurt, when the acidity rises due to lactic acid-fermenting organisms, many other pathogenic are killed. The bacteria produce lactic acid, as well as simple alcohols and other . These may then combine to form , contributing to the unique of sauerkraut.[1] Sour bee Lactic acid is a component in the production of sour beers, including Lambics and Berliner Weisses[

Yogurt The main method of producing yogurt is through the lactic acid fermentation of with harmless bacteria. The primary bacteria used are typically Lactobacillus bulgaricus and thermophilus, and United States as well as European law requires all to contain these two cultures (though others may be added as cultures). These bacteria produce lactic acid in the milk culture, decreasing its pH and causing it to congeal. The bacteria also produce compounds that give yogurt its distinctive flavor. An additional effect of the lowered pH is the incompatibility of the acidic environment with many other types of harmful bacteria For a probiotic yogurt, additional types of bacteria such as Lactobacillus acidophilus are also added to the culture.

In vegetables

Lactic acid bacteria (LAB) already exists as part of the natural flora in most vegetables. Lettuce and cabbage were examined to determine the types of lactic acid bacteria that exist in the leaves. Different types of LAB will produce different types of fermentation, which is the fermentation of the leafy foliage.[19] Silage fermentation is an anaerobic reaction that reduces sugars to fermentation byproducts like lactic acid. Physiological Lactobacillus fermentation and accompanying production of acid provides a protective vaginal that protects against the proliferation of pathogenic organisms Lactic acid fermentation and muscle cramps During the 1990s, the lactic acid hypothesis was created to explain why people experienced burning or muscle cramps that occurred during and after intense exercise. A lack of oxygen inside of the muscle cells resulted in lactic acid fermentation. This is due to the needing oxygen as a terminal electron acceptor to produce ATP. Without oxygen present, the cells needed to create energy through a different method. Lactic acid, or lactate and H+ were created as a byproduct. This buildup of lactic acid causes a burning sensation inside of the muscle cells, causing leg cramps and discomfort. Research from 2006 has suggested that acidosis isn't the main cause of muscle cramps, but instead is due to a lack of potassium inside the muscles, leading to contractions of the muscles under high stress. Another change to the lactic acid hypothesis is that when sodium lactate is inside of the body, there is a higher period of exhaustion in the host after a period of exercise Lactic acid fermentation is important to muscle cell . When muscle cells are undergoing intense activity, like sprinting, they need energy quickly. There is only enough ATP stored in muscles cells to last a few seconds of sprinting. The cells then default to fermenting lactic acid, since they are in an anaerobic environment. Through lactic acid fermentation, muscle cells are able to produce ATP and NAD+ to continue , even under strenuous activity. The vaginal environment is heavily influenced by lactic acid producing bacteria. Lactobacilli spp. that live in the vaginal canal assist in pH control. If the pH in the vagina becomes too basic, more lactic acid will be produced to lower the pH back to a more acidic level. Lactic acid producing bacteria also act as a protective barrier against possible such as and vaginitis species, different fungi, and protozoa through the production of hydrogen peroxide, and antibacterial compounds. It is unclear if further use of lactic acid, through fermentation, in the vaginal canal is present Benefits for the intolerant In small amounts, lactic acid is good for the body by providing energy and substrates while it moves through the cycle. In lactose intolerant people, the fermentation of lactose to lactic acid has been shown in small studies to help lactose intolerant people. The process of fermentation limits the amount of lactose available.With the amount of lactose lowered, there is less build up inside of the body, reducing bloating. Success of lactic fermentation was most evident in yogurt cultures. Further studies are being conducted on other milk produces like acidophilius milk

But here we have the our interest is the production. So in the citric acid production the beauty is that if you give the inhibition to the responsiblefor the formation of high society alpha due to glutarate that is the is aconites and isocitrate dehydrogenase then the accumulation of citric acid will take place.