Lactic acid bacteria its characteristics and importance: review

• Autor(a) principal: Freire, Thayná Thamires
• Data de Publicação: 2021
• Outros Autores: Silva, Anna Lívia Tolentino e, Ferreira, Bruna Karoline Oliveira, Santos, Thiago Moreira dos
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Research, Society and Development
• Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/19964
• topic: Gram positivas; Gram positivas;; Productos lácteos;; Productos lácteos; Salud pública.; Salud pública.; Gram-positivo; Gram-positivo;; Laticínios;; Laticínios; Saúde pública.; Gram-positive;; Gram-positive; Dairy products;; Dairy products; Public health.

Lactic acid bacteria (LAB) is a group of microorganisms present in rich nutrients environment, with more than 530 species. They are cocos or rod forms, gram-positive and negative catalase, non-spore and without motility. Morphology and physiology classification are used to differentiation of LAB groups. The identifications can be made through biochemical tests and molecular techniques. These last ones are more efficient and accepted by scientific community. LAB can be used as probiotic when used in food, granting healthier product to consumers. Advantages on shelf-life are remarkable through pH reduction or antagonist peptides production. The sensorial characteristics are modified in fermented products, specially the flavor. In animal production, LAB can increase sanity and zootechnical indexes and also grant food safety in their derivative products. The objective of the article is to expose the characteristics and importance of these bacteria and for this, around 119 bibliographical references were gathered as sources of research and learning for the development of the work. Thus, it was concluded that BALs are of great importance to the industry, providing sensory characteristics to products, in addition to playing an important role for animals, improving health and production, and participation in public health, through their probiotic effects.