| Name | LACTICACIDBACTERIA |
| Synonyms | LACTICACIDBACTERIA |
| Physical and Chemical Properties | Chemical properties Lactobacillus is a general term for various bacteria that can decompose glucose and other sugars into lactic acid, and produce ethanol, acetic acid, carbon dioxide and hydrogen at the same time. Acid resistance. Generally reproduce under anaerobic conditions. The suitable temperature is about 50 ℃. |
| Use | Uses microbial agents. Mainly used in lactic acid drinks, fermented milk, alcohol, etc. It is also used for the determination of some vitamins and amino acids. Lactic acid bacteria strains can also be used in vacuum packed meat. The high concentration of freeze-dried powder made by lactopacillus alimentaris strain can be effectively preserved. The strain does not produce gas, can grow at 2 ℃, the amount of 106~107/g meat, can inhibit the cold mycelium, can remain unchanged in 9 weeks. But not heat-resistant. Use has been granted in EC countries. |
overview
Lactobacillus is a general term for bacteria that can produce large amounts of lactic acid using fermentable sugars. These bacteria are widely distributed in nature and can be found in the intestines and other organs of humans and various animals. Lactobacillus is found in soil, plant roots and many human foods, animal feeds, as well as natural lakes and rivers, sludge and some clinical samples. Lactobacillus has high application value in industry, agriculture, medicine and other important fields closely related to human life.
production method
Generally, Lactobacillus acidophilus (Lactobaillus ncidophilum) is cultured on calcium carbonate, agar and other media.
There is another kind of Lactobacillus (Lact. coagulans) with strong acid and heat resistance, which is a sporogenic bacterium and is isolated from green malt. The lactic acid production rate reached more than 90%, maintained at 40 ℃ and relative humidity 80% for 3 months, and the number of bacteria did not decrease. There are 5 billion lactic acid bacteria in 1g of the product.