Lactic Acid Bacteria

Abstract

Discusses the exploitation of the metabolic activities of the lactic acid bacteria in the manufacture of dairy products. Gives the two main “starter culture” groups as: (1) mesophiles; and (2) thermophiles; and considers the relevance to the consumer of the presence of species from these groups in food products. Concludes that the presence of viable mesophiles is of limited significance in nutritional terms; but that the presence of thermophiles in bio‐yogurts and similar items will benefit the consumer, if these items are consumed on a regular basis.

Citation

Robinson, R.K. (1993), "Lactic Acid Bacteria", British Food Journal, Vol. 95 No. 4, pp. 29-30. https://doi.org/10.1108/00070709310038075