ABSTRACT

The Lactic acid bacteria is very well-known Bacteria, Lactobacillus are an order of Grampositive, low-GC, acid- Tolerant, generally nonsporulating, non-respiring, it is either rod-shaped (bacilli) or (cocci) bacteria that share common metabolic and physiological characteristics.LAB has a long history of being used safely in a variety of food products. Members of the genera Lactococcus, Lactobacillus, and Bifidobacterium have been designated as "generally recognized as safe.Members of the genera Lactobacillus and Bifidobacterium spp.are the most commonly studied intestinal bacteria for potential probiotic use.Lactic acid bacillus are bacteria that have been inactivated and are beneficial to the stomach. They stop other pathogenic bacteria from growing and causing diarrhea or other bacterial infections. It aids in the treatment of bacterial infections. (LAB) are heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. They ferment food carbohydrates and produce lactic acid as the main product of fermentation like cheese, yoghurt, fermented milks), meat, fish, fruit, vegetable and cereal products. Current studies suggest that lactic acid bacteria possess anti-obesity and antidiabetic propensities on their hosts and thus can play a crucial role in human health care. Research in the rheological and physicochemical properties of ice cream as well as its applications are also on the increase. Keywords: Lactic acid bacteria, agricultural soil, nutrient agar, MRS agar
Publication date: 01/04/21

https://ijbpas.com/pdf/2021/April/MS_IJBPAS_2021_APRIL_SPCL_1046.pdf

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https://doi.org/10.31032/IJBPAS/2021/10.4.1046