Lactic acid bacteria are not only ideal materials for studying taxonomy, biochemistry, genetics, molecular biology and genetic engineering (with important academic value in theory), but also have high application value in important fields closely related to human life, such as industry, agriculture and animal husbandry, food and medicine.
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Application of lactic acid bacteria
1, processing of fermented meat products
Lactic acid bacteria can reproduce and produce acid in meat products, which can reduce NO-2 to NO, and NO can give meat products bright red by combining with myoglobin in meat. The acidogenic effect of lactic acid bacteria can also inhibit the growth and reproduction of miscellaneous bacteria, thus preventing the meat color from turning green and fat oxidation.
2. Natural food preservatives
Lactobacin is a kind of antibacterial polypeptide or protein synthesized by lactic acid bacteria during metabolism and secreted to the extracellular space, which has bacteriolytic effect. Because lactic acid bacteria are recognized as safe food-grade microorganisms in the world, the antibacterial substances produced by them can be directly applied to the food industry as natural food preservatives.
3, condiment production
Proper artificial inoculation of lactic acid bacteria in the process of brewing fermented soy sauce can make soy sauce have strong aroma, good flavor and good texture. Adding lactic acid bacteria to soybean paste fermentation to produce organic acids can produce a variety of flavor substances, and soybean paste fermentation is stable, which can prevent soybean paste from rancidity. When vinegar is made by submerged fermentation, the added lactic acid bacteria can metabolize and produce the main flavor substances in vinegar, such as organic acids, diacetyl and its derivatives.
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