Lactic acid bacteria: what are they?

The fermentation of animal or plant-based products by lactic acid bacteria is a natural method used for their preservation for millennia.

Naturally present in our digestive system, they have the ability to modify lactose, the sugar found in milk.

There are four main families of lactic acid bacteria:

• Lactobacilli
• Streptococci
• Leuconostocs
• Bifidus

What are their uses? Four main functions

For generations, lactic acid bacteria have been used to transform the texture, taste, nutritional properties, and shelf life of products. By adding these bacteria to milk, for example, it becomes yogurt, fermented milk, cheese, cream, or even butter. This biochemical transformation process is called lactic fermentation.

Improving Shelf Life

These living microorganisms, by consuming the carbohydrates in the base food, such as lactose in milk, produce lactic acid. The acidification of the environment helps eliminate certain pathogenic bacteria. Lactic acid bacteria are an excellent tool for bioprotection of food.

Altering Organoleptic Properties

Depending on the bacteria used, the temperature, and the aging time, this process can result in a finished product that is completely different in taste and texture.

Changing Nutritional Properties

The acidification of the environment also alters the proteins in the food. Lactose, a carbohydrate in milk, is difficult for most adult digestive systems to assimilate. Lactic acid bacteria in dairy products break down or even eliminate lactose during fermentation: this explains why individuals with lactose intolerance can still consume dairy products and benefit from their mineral (calcium), nutrient, and vitamin content.

Essential for Our Microbiota

Lactic acid bacteria are naturally part of our intestinal flora. Maintaining a balanced level of these bacteria in our body ensures the proper functioning of our digestive system. A single yogurt can contain up to 13 billion bacteria: an easy way to take care of your gut!

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