GENERAL MICROBIOLOGY - T.P. Pyrog - 2004

14. TYPES OF FERMENTATION

14.3. LACTIC ACID FERMENTATION AND THE FAMILY LACTOBACILLACEAE

14.3.4. Applications of Lactic Acid Bacteria

Through their active proliferation, lactic acid Bacteria significantly lower the pH (to values below 5.0), thereby inhibiting the growth of other anaerobic bacteria. Due to this sterilizing and preserving effect, they are widely used in households, agriculture, and the dairy industry. In domestic practice, they are primarily used for fermenting cabbage, while in the dairy industry, they are employed to prepare starter cultures for The production of fermented dairy products (sour cream, kefir, yogurts, ryazhenka, etc.).

Silage production. Lactic acid bacteria naturally inhabiting plants and plant residues are utilized in the production of silage. Raw Materials such as sugar beet leaves, corn, potatoes, grasses, and alfalfa are used for this purpose. The plant mass is compressed, supplemented with molasses (to increase the carbon-to-nitrogen ratio), and acidified to establish optimal conditions for the growth of lactic acid bacteria. Under these conditions, a controlled Lactic acid Fermentation takes place.



Last update: 12/08/2026

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