lactobacillus industrial uses

Commonly used in the manufacture of yoghurt, cheese, German sauerkraut, beer, wine, pickles, pickled foods and other fermented foods. Lactic acid bacteria in the milk can be increased by adding milk health effects.
The lactic acid buffered lactic acid cheese protein and fat are converted into short peptides, free amino acids and small molecules such as lipids is more easily absorbed by the body of the small molecules. Milk is rich in lactose has been broken down into lactic acid, lactic acid and calcium to form calcium lactate, easily absorbed by the body, can also be lactose intolerant people choose. Lactic acid milk can promote the secretion of gastric juice, promote digestion, the stomach has a maintenance function, and can inhibit the growth of spoilage bacteria within the intestinal tract, and its value is much higher than the biological health of milk.
Starchy foods contain more asparagine (an amino acid) and a reducing sugar, at a high temperature (120 ℃) ??tend to produce carcinogens frying acrylamide. Norwegian researchers found that the use of lactic acid bacteria to clean the surface of the deep-fried potato product raw sugar as an ingredient, which can prevent the formation of acrylamide.
Different studies or inoculated with magnessium lactate of lactic acid bacteria have different results. General inoculated with lactic acid bacteria (such as Pediococcus; plant Lactobacillus plantarum; Lactobacillus casein; Streptococcus faecalis; pentosaceus) to reduce the pH of silage, increased lactic acid, butyric acid decreased; vaccination shaped lactic acid bacteria (such as Lactobacillus buchneri; Lactobacillus fermentum) is increased silage pH, increasing the generation of acid.
Dietary lactic acid bacteria, can improve the survival rate of chicks and eggs daily gain after weaning puppies can make a significant increase in body weight, thereby significantly improve feed utilization.
Lactic acid bacteria commonly used in biological corrosion, studies have shown that lactic acid fermentation broth with fresh meat, meat products can inhibit the growth of pathogenic and spoilage bacteria, preservation flavor substances, does not change the state of the food organization, but also in the normal cooling storage conditions, does not affect the organoleptic properties of the food.
Most of the same type of fermentation, such as Streptococcus (Streptococcus), is closely related to the importance of the human flora, some bacteria are warm-blooded animals and pathogens; some of the body's normal flora present in the mouth and intestines; Some are fermented dairy Calcium lactate and plant foods common bacteria, often used in the food industry, such as Streptococcus lactis (S.lactis). A small number of special-shaped fermentation, such as intestinal membrane Leuconostoc (Leuconostocmesenteroides) is the pharmaceutical industry's production of dextran (ie, generation of plasma) of important species, but also the sugar industry as a harmful bacteria, often makes hair thick and syrup can not be processed.
Most of the industrial food industry, especially the common species. Found in dairy products, fermented plant foods such as pickles, sauerkraut, silage, and human intestine, especially suckling intestine. Lactic acid fermentation principle is the enzyme catalyzed conversion of glucose to lactate, and release energy is supplied to its own life activities.
Commonly used in high temperature industrial production of lactic acid fermentation bacteria. Such as Lactobacillus delbrueckii (L.delbrueckii), optimum growth temperature is 45 ℃, the bacteria in lactic acid manufacture (eg: making vinegar, yogurt, etc.) and lactate manufacturing industry widely used.