Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

Summary Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class employed for fermented food dairy applications such as yoghurt products. LAB gram‐positive, non‐spore‐forming, non‐respiring but aerotolerant microorganisms that generally characterised by production lactic a key fermentation product. LAB, specifically Lb. bulgaricus , essential starter cultures manufacture several products cheese. In this review, we discuss importance probiotic production, its mode metabolism, acidification characteristic, synthesis lactase (β‐galactosidase) perspective on LAB's growth medium fermentations.