Investigation Of Probiotic Potential Of Lactic Acid Bacteria And Its Response To Cold Stress.

ABSTRACT

Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria which are found in diverse environments from the human and animal body to plants. These bacteria have been used for long to produce various fermented foods from products derived from animals (milk, meat, fish, etc.) or plants (vegetables, wine, olives, etc.). The industrialization of food bio-transformations increased the economic importance of LAB. Although LAB are a low cost ingredient of the food transformation processes, they play a crucial role in the development of the organoleptique and hygienic quality of fermented products. Therefore, the reliability of starter cultures in terms of quality and functional properties (important for the development of aroma and texture), but also terms of growth performance and robustness has become essential for successful fermentations.