International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:8, August, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(8): 255-257

Role of Lactic Acid Bacteria (LAB) in Food Preservation
J.Hitendra*, B. D. Narotham Prasad, H. Gurumurthy and V. C. Suvarna
Department of Agriculture Microbiology, UAS, GKVK, Bengaluru, India
*Corresponding author

Lactic acid bacteria comprise an ecologically diverse group of microorganisms united by formation of lactic acid as the primary metabolite of sugar metabolism. Deserving an attention for its capabilities, this will discuss on the general description of lactic acid bacteria, genetics, metabolism and its application to the industries.  Bacterial antagonism has been recognized for over a century but in recent years this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria One important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. In recent years interest in these compounds has grown substantially due to their potential usefulness as natural substitute for chemical food preservatives in the production of foods with enhanced shelf life and / or safety. There is growing consumer awareness of the link between diet and health. Recent scientific evidence supports the role of probiotic LAB in mediating many positive health effects. Traditional probiotic dairy strains of lactic acid bacteria have a long history of safe use and most strains are considered commensal microorganisms with no pathogenic potential.

Keywords: Lactic Acid Bacteria (LAB),Food Preservation.

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How to cite this article:

Hitendra, J., B.D. Narotham Prasad, Gurumurthy and Suvarna, H. 2016.  Role of Lactic Acid Bacteria (LAB) in Food PreservationInt.J.Curr.Microbiol.App.Sci. 5(8): 255-257. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.