Explain the different role, association and impact of Lactobacilli in food microbiology ? not in general specify the role in meat and dairy product?
L. acidophilus, L. bulgaricus and L. plantarum are largely strains of lactobacillus used to make yogurt and kefir, a yogurt-like item beginning from Turkey. Bacterial cultures are added to milk to ferment and thicken the final product.
Lactobacillus acidophilus is added to drain for its probiotic properties and in light of the fact that it is accepted to be simpler to process than ordinary milk for lactose narrow minded people. There are two sorts of acidophilus milk: Sweet milk is refrigerated following the microorganisms is included, while a tart adaptation is permitted to age before refrigeration.
Lactobacillus and other microscopic organisms, for example,
streptococcus are utilized to make some buttermilk, sharp cream and
cheddar. The procedure for making these items is fundamentally the
same as that of yogurt, yet contrasts in the strain of microbes
utilized and the length of aging. Microscopic organisms societies
used to make cheddar add corrosive and flavor to the last
2. lactic acid bacteria may become the dominant component of the microbial flora of meats. This occurs with cured meats and with meats packaged in films of low gas permeability.The presence of lactic acid bacteria on packaged fresh chilled meats usually ensures the maximum shelf-life . Overall the presence on meats of lactic acid bacteria is more desirable than that of the types of bacteria they have replaced.
Benefits of lactobacillus in the diet :-