CONICET | Buscador de Institutos y Recursos Humanos

Lactic acid bacteria (LAB) are a very diverse group of fermenting, acid-tolerant bacteria characterized for the production of lactic acid as the major or sole final product. LAB are gram-positive cocci or rods, catalase-negative, generally nonsporulating, nonmotile with low guanine cytosine (GC) content. Although LAB are ubiquitous microorganisms widespread in a plethora of niches, they have complex nutritional requirements for amino acids, vitamins, minerals, fatty acids, peptides, nucleotide bases, and carbohydrates. This chapter deals with the biotechnological application of LAB as starter cultures for the elaboration of fermented foods, and the production of industrially interesting metabolites such as food ingredients, nutraceutics, and high added-value compounds. Fermented meat products include different types of fermented sausages that vary according to climatic conditions, local ingredients, and regional customs. Foods normally contain simple or complex sugars from plant carbohydrates that cannot be catabolyzed by the human digestive system. Cheese is produced worldwide at industrial and artisanal scales.

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