Question

Mention the importance of lactic acid bacteria to humans other than setting milk?

Answer 1

Lactic acid bacteria (LAB) are in the sequence of gram-positive, GC-poor, acid-resistant, usually non-sporulatory, non-respiratory, that share metabolic and physiological properties. Often found in decaying plants and dairy products, these bacteria produce lactic acid as the main metabolic product of carbohydrate fermentation. Throughout history, this property has associated LAB with the fermentation of food because acidification inhibits the growth of spoilage agents. The bacteriocin protein is produced by some LAB strains and provides an additional barrier against spoilage and pathogenic microorganisms.

Complete answer:
Importance of lactic acid bacteria
-Lactic acid bacteria are often inhibitors of other microorganisms and this is the basis of their ability to improve the quality of storage and safety of many foods. The main factors contributing to this inhibition is the production of lactic and acetic acids and a subsequent decrease in pH.
-Fermented foods have long had a reputation for serving human health in ways that normal foods do not. Ilya Metchnikov, the Russian founder of the theory of phagocytic immunity, was an early proponent of this idea, based on a theory of disharmony in nature. . One solution to what he advocates in his book Life Extension, published in 1908, is to eat significant amounts of acidic foods, especially yogurt.
-L-lowering acid converted to L-lactate in a reaction known as low milk fermentation by LAB. This process is mainly related to wine, where malic acid can make up half of the total acidity and significantly reduce the acidity of the wine. Although less desirable in wines from warmer regions, it is often popularized to ensure the bacteriological stability of the packaged product. It can also transform and enhance the body and taste of wine.
-Several other industries such as textiles and laundry use lactic acid in textile processing. Calcium lactate is used in baking soda and as a source of calcium in the pharmaceutical industry. The pure form of lactic acid is used in the plastics industry.
-Kefir is actually fermented milk made from a mixture of lactic acid bacteria and alcoholic yeast. The microflora responsible is not evenly distributed in the milk, but is added as separate kefir "grains".
-Kumis is made from horse milk, a faded white drink mostly produced in Eastern European countries. L. delbrueckii sub sp. bulgaricus and a number of lactose fermenting yeasts which are responsible for Koumiss production. They spread all over Koumiss. The lower fat content and higher carbohydrate content in milk is suitable for the manufacture of Koumiss.

Note: Probiotics are foods designed to introduce potentially beneficial living bacterial cells into the intestinal ecosystem of humans and other animals, while prebiotics are non-digestible carbohydrates secreted from food into the large intestine to provide a fermentable substrate for certain bacteria. Most of the strains used as probiotics are from the genus Lactobacillus.
LAB can synthesize levan from sucrose and dextran from glucose. Glucose, such as dextran, causes bacteria to adhere to the surface of the teeth, which can lead to tooth decay due to the build-up of plaque and the production of lactic acid.
The importance of LAB is further attested to by its generally recognized safety status (GRAS) due to its ubiquitous presence in food and its contribution to healthy animals microbiota.