TITLE:
The Role of Lactic Acid Bacteria in Milk Fermentation
AUTHORS:
Yantyati Widyastuti, Rohmatussolihat, Andi Febrisiantosa
KEYWORDS:
Lactic Acid Bacteria; Milk Fermentation; Preservative; Flavour; Health
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.5 No.4,
February
13,
2014
ABSTRACT:
Species of lactic
acid bacteria (LAB) represent as potential microorganisms and have been widely
applied in food fermentation worldwide. Milk fermentation process has been
relied on the activity of LAB, where transformation
of milk to good quality of fermented milk products made possible. The presence of LAB in milk fermentation can be
either as spontaneous or inoculated starter cultures. Both of them are
promising cultures to be explored in fermented milk manufacture. LAB have a role in milk
fermentation to produce acid which is important as preservative agents and generating flavour of the products. They also produce exopolysaccharides
which are essential as texture formation. Considering the existing reports on several health-promoting properties as
well as their generally recognized as safe
(GRAS) status of LAB, they can be widely used in the developing of new
fermented milk products.