Mintage Journal of Pharmaceutical and Medical Sciences (ISSN: 2320-3315)

Author(s): NEENA GARG

Lactic acid bacteria (LAB) is a heterotrophic Gram-positive bacteria which under goes lactic acid fermentations and leads to production of lactic acid as an end product. LAB includes Lactobacillus, Leuconostoc, Pediococcus, Lactococcusand Streptococcuswhich  are  grouped  together  in  the  family lactobacillaceae.  LAB  shows  numerous antimicrobial activities due to production of antibacterial and antifungal compounds such as organic acids, bacteriocins, diacetyl, hydrogen peroxide and reutrin. LAB are used as  starter  culture,  consortium  members  and bioprotective  agents  in  food  industry  that  improve  food  quality,  safety  and  shelf  life.  A  variety  of  probiotic  LAB  species  are available  including Lactobacillus  acidophilus,  L.  bulgaricus,  L.  lactis,  L.  plantarum,  L.  rhamnosus, L.  reuteri,  L.  fermentum,  Bifidobacterium  longum,  B. breve,  B. bifidum,  B. esselnsis, B. lactis,  B. infantisthat are currently recommended for development of functional food products with health-promoting capacities