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Lactic acid producing bacteria also act as a protective barrier against possible pathogens such as bacterial vaginosis 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 [6]
These lactic acid bacteria can carry out either homolactic fermentation, where the end-product is mostly lactic acid, or heterolactic fermentation, where some lactate is further metabolized to ethanol and carbon dioxide [19] (via the phosphoketolase pathway), acetate, or other metabolic products, e.g.: C 6 H 12 O 6 → CH 3 CHOHCOOH + C 2 H 5 ...
DL-Lactic acid is miscible with water and with ethanol above its melting point, which is about 16 to 18 °C (61 to 64 °F). D-Lactic acid and L-lactic acid have a higher melting point. Lactic acid produced by fermentation of milk is often racemic, although certain species of bacteria produce solely D-lactic acid. [6]
Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. [2] Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not.
Leuconostoc lactis is a Gram-positive, non-motile, lactic acid bacterium that thrive best in acidic conditions and moderate temperatures. [2] [1] L. lactis is capable of acidifying culture media through lactose fermentation to pH levels of 4.0-4.1, and milk to levels below 5.4. [4]
The lactic acid bacteria (LAB) are either rod-shaped (), or spherical (), and are characterized by an increased tolerance to acidity (low pH range).This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (e.g., lactic acid).
Dadiah is a traditional fermented milk of West Sumatra, Indonesia prepared with fresh, raw, and unheated buffalo milk. Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
In addition to lactic acid bacteria, yeasts also have been reported to have a biopreservation effect due to their antagonistic activities relying on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds exhibiting large spectrum of activity against food spoilage microorganisms, but also ...