Use of lactic acid bacteria in agricultural production

Abstract

Bakterije mliječne kiseline uglavnom rastu u nutritivno bogatim sredinama. Pronalazimo ih u mliječnim proizvodima, fermentiranom mesu i ribi, grožđu, grožđanom moštu, vinu te pivu, a također u tjelesnim šupljinama ljudi i životinja. Imaju ulogu u očuvanju te fermentaciji hrane. Upotrebljavaju se kao starter kulture za dobivanje različitih fermentiranih proizvoda. Koriste se u proizvodnji mliječnih proizvoda i nekih sireva (Streptococcus, Lactococcus, Pediococcus, neki rodovi Lactobacillus, Leuconostoc, heterofermentativni Lactobacillus). Djelovanjem BMK se odvija proces mliječno – kisele fermentacije laktoze u mliječnu kiselinu te nastaju brojni međuprodukti i energija. Najpoznatiji fermentirani mliječni proizvodi su jogurt, kefir, kumis, acidofilno mlijeko i sir. Bakterije mliječne kiseline također sudjeluju u alkoholnoj fermentaciji (rodovi Lactobacillus, Leuconostoc, Pediococcus, Oenococcus i Weissella). Za dobivanje lakšeg i mekšeg okusa vina se vrši razgradnja jabučne kiseline u mliječnu kiselinu koju vrše BMK. Time utječu na kvalitetu vinaLactic acid bacteria mostly grow in the nutritionally rich environments. They are found in dairy products, fermented meat and fish, grapes, the grape must, wine and beer, also in body cavities of people and animals. They play a role in the preserving and fermentation of food. Are used as starter cultures for getting different fermented products. LAB are used in the manufacture of certain dairy products and some cheese (Streptococcus, Lactococcus, Pediococcus, some genus of Lactobacillus, Leuconostoc, heterofermentative Lactobacillus). With activity of LAB is happening the process of lactic acid fermentation lactose in lactic acid and generated numerous intermediates and energy. The most important fermented dairy products are yogurt, kefir, kumiss, acidophilus milk and cheese. Lactic acid bacteria also participate in alcoholic fermentation (genus of Lactobacillus, Leuconostoc, Pediococcus, Oenococcus and Weissella). To obtain easier and smoother taste of wine is made degradation of malic acid into lactic acid which is performed by LAB. Thereby affecting the quality of the wine