The lactic acid bacteria (LAB) involved during the spontaneous fermentation of cereals (maize,millet, sorghum) for the production of indigenous foods (‘akamu’, ‘kunu-zaki’) were quantified and identified. The lactic acid bacteria counts varied during the fermentation of the cereals while the titratable acidity (TTA) increased with reduction in pH. Identification of isolates using API 50CHL syst...

Sourdough starter cultures are rich sources of endogenous lactic acid bacteria. The extended shelf lives of sourdough breads are attributed to a large array of organic acids and low-molecular-weight metabolites produced during the fermentation process. Different species belonging to the lactic acid bacteria group of microorganisms, mainly Lactobacillus and Leuconostoc, are increasingly gaining ...

SO-CAETID fermentation lactic acids are generally believed to be inactive, since it was ascertained by Phelps & Palmer [1917] and Pederson et al. [1926] that optically inactive lactic acid was produced in many natural fermentations. The lactic acid in Sake was found to be the inactive form, although not only inactive lactic acid-producing organisms (Lactobacillus sake), but also optically activ...

L(+)-LACTIC ACID is a commonly occurring organic acid. It is widely used in the food and food-related industries, and has the potential to be used for the production of biodegradable polymers, solvents and oxygenated chemicals. Lactic acid can be produced by both bacteria and fungi, however it is currently produced from sugar-containing materials by bacteria such as Lactobacillus and Lactococcu...

Many strains of a wide variety of bacterial species have been studied for their amino acid decarboxylase activity (Gale, 1946). However, to our knowledge the lactobacilli have not been examined. It has been shown in our laboratory that oral lactobacilli may be classified into three types according to their ability to attack certain carbohydrates, intensity of acid production from glucose, and b...

BACKGROUND Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. METHODS Protein composition and biochemical composition were determi...