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Lactobacillus is a Gram-positive microaerophilic bacteria is used for food preservation, biomedical applications and it does not produce spores. I chose to study it, because it protects the host from dangerous germs, improves feed digestibility, strengthens the immune system of the host, and reduces metabolic problems. Lactobacillus is a type of bacteria that is sometimes added to fermented foods. Lactobacillus is sometimes added to fermented foods and drinks like yogurt, cheese, sauerkraut, pickles, beer, wine, cider, as well as bokashi soil amendment.
You Wanna know why? Before studying microbiology people were always talking about Red wine being health and good for our bodies (heart) and that is where I was curious to learn more about it and what are the ingredients they use and how it made . Now I am a microbiology student because I wanted to learn more about Wine and other fermentative foods.
Lactobacillus specie is one of the main lactic acid bacteria associated with grape must and wine.The amount of knowledge about lactic acid bacteria related with wine has increased dramatically during the previous two decades. Genetic and biochemical studies of species engaged in malolactic fermentation, including as Oenococcus oeni and Lactobacillus, have led to a better understanding of their function in fragrance alteration and wine microbiological stability.
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine.
Author: Carla Virdis, Krista Sumby, Krista Sumby, Eveline Bartowsky, Vladimir Jiranek, Vladimir Jiranek
Publish Year: 2021
Lactic-acid-producing bacteria may act as antioxidants and increase the amount of antioxidants in other foods, which may help safeguard against inflammation and chronic disease. Although lactic acid is generally considered safe and has been associated with several health benefits, it may cause side effects for some people
