Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Biotechnological Production of Lactic Acid and Its Recent Applications

Lactic acid is widely used in the food, cosmetic, pharmaceutical, and chemical industries and has received increased attention for use as a monomer for the production of biodegradable poly(lactic acid). It can be produced by either biotechnological fermentation or chemical synthesis, but the former route has received considerable interest recently, due to environmental concerns and the limited ...

Lactic acid fermentation of food waste for swine feed.

This study was conducted to determine the effects of lactic acid bacteria (LAB, Lactobacillus salivarius) inoculation on the microbial, physical and chemical properties of food waste mixture (FWM) stored at ambient temperature (25 degrees C) for 10 and 30 days. A complete pig diet including restaurant food waste, bakery by-product, barley and wheat bran, and broiler poultry litter was amended w...

Lactic Acid Fermentation, Muscle

Lactic acid fermentation

One isomer of lactic acid This is presented to you by TATSA WAMBEA LANDRY www.futurelabtechnologist.weebly.com [1]</'' Lactic acid fermentation is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscl...

Lactic acid bacteria in sourdough fermentation; a safe approach for food preservation

Bacterial starters have been developed for various fermented cereal products to improve their sensory and technological qualities. The earliest production of fermented foods was based on spontaneous fermentation due to the development of the microflora naturally present in the raw material. The quality of the end product was dependent on the microbial load and spectrum of the raw material. The ...