A mini review fermentation and preservation: role of Lactic Acid Bacteria

The main focal point of this review is the investigation of the roles of LAB (Lactic Acid Bacteria) in food preservation and milk fermentation.The LAB is composed of Gram-Positive, cocci, rods, non-spore forming and is producing lactic acid at the time of fermentation process of carbohydrates.LAB is used from ancient times for fermentation of food and dairy items.But nowadays it is the main attention phenomenon for scientific world.LAB has unique properties and has the ability to produce Bacteriocins, which is anti-microbial compound.LAB is also used for health medical treatment and is also used as substitute for chemicals in the process of food preservation.In the recent years, the scientific reports show that LAB has many positive health effects.LAB is used as starter culture in milk fermentation.LAB also gives flavor to yogurt and produces acid in milk fermentation and works as preservative agent.Due to dynamic characteristics of LAB it is important to educate the world about LAB vital roles in food industry and its hygiene properties.