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Applied Microbial Systematics pp 367–388Cite as

Lactic Acid Bacteria

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Abstract

In ancient times, the ways of preserving raw agricultural materials were essentially restricted to salting, drying and fermentation. In many parts of the world, this is also the case today. Fermentation in this sense has a meaning other than the scientific, that is, the non-respiratory metabolism of organic substrates by microorganisms. According to this definition, a food is fermented if it “has been subject to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification of the food” (Campbell-Platt, 1987). The importance of fermented foods in the human diet has been immense, perishable raw material was preserved and microbial growth often enriched the food with vitamins. Since the turn of the century, the production of fermented foods has become a significant part of the food processing industry. Along with the results of typical yeast-fermentations, such as beer, wine and leavened bread, fermentations involving lactic acid production are the most important.

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  1. MATFORSK, Norwegian Food Research Institute, Osloveien 1, N-1430 ÅS, Norway

    Lars Axelsson

  2. Department of Food Technology, University of Lund, P.O. Box 124, S-221 00, Lund, Sweden

    Siv Ahrné

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  1. Heriot-Watt University, Edinburgh, UK

    Fergus G. Priest

  2. University of Newcastle, Newcastle upon Tyne, UK

    Michael Goodfellow

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Axelsson, L., Ahrné, S. (2000). Lactic Acid Bacteria. In: Priest, F.G., Goodfellow, M. (eds) Applied Microbial Systematics. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4020-1_13

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  • DOI: https://doi.org/10.1007/978-94-011-4020-1_13

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-0-7923-6518-1

  • Online ISBN: 978-94-011-4020-1

  • eBook Packages: Springer Book Archive

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