Have you ever wondered how lactic acid bacteria are born and grow?. The process of making lactic acid bacteria과 Lactic acid bacteria principleUnderstanding the basics of fermentation makes it surprisingly clear. In this article, From strain selection to fermentation, drying, and coatingWe will guide you through the entire process. In addition, lactic acid fermentationIt also contains key reactions and real-life examples in food. After reading, The process and principles of producing lactic acid bacteriaYou can apply it directly to your life.
Understanding the process of making lactic acid bacteria at a glance
Lactic acid bacteriais a group of bacteria that primarily produce lactic acid by breaking down sugars. It is a functional name, not a biological classification, and has been used since 2020. Lactobacillus The series has been reclassified and the names have been refined. Streptococcus thermophilusAlthough it is different from the others, it is sometimes used for fermentation. That is, Lactic acid bacteriaIt is important to note that the is defined in terms of how it works.
The process of making lactic acid bacteriaIt is usually organized in four steps. First, the strains are selected and preserved. Second, the characteristics are confirmed in small cultures. Third, in large tanks. Precise control of fermentation conditionsAfter the fourth harvest Freeze-drying나 microcapsules, which stabilizes the system. Each step requires careful design to ensure survivability and functionality.
- Strain selection Review of human application basis, safety, and productivity
- Fermentation optimization Tuning carbon sources, pH, temperature, and oxygen levels
- Purification and protection Centrifugation, protectant, Encapsulation apply
- Quality Assurance Check content, contamination, acid resistance, and bile resistance
A failure pattern I often see in the field is delayed pH control. As lactic acid accumulates, growth rate decreases rapidly.. Therefore, if the base solution in the fermentation solution is properly adjusted to maintain the pH around 5 to 6, the yield is greatly improved.
Metabolic principles of lactic acid bacteria and lactic acid fermentation mechanism
Lactic acid bacteria principleThe core of glycolysis is the glycolytic pathway. Glucose goes through the glycolysis process to become pyruvate, lactate dehydrogenaseThis reduces it to lactic acid. This regenerates NAD so that energy can continue to be created. Milk lactose는 beta-galactosidaseIt is broken down into glucose and galactose, which produce lactic acid through the same pathway.
Homofermentation Lactic acid bacteria break down most of the sugars lactic acidSwitch to . On the other hand heterofermentation Lactic acid bacteria together with lactic acid acetic acidor ethanol, carbon dioxideThe creamy acidity of yogurt and the refreshing carbonation of kimchi come from these metabolic differences. Also, some bacteria bacteriocinIt suppresses harmful bacteria by producing an antimicrobial peptide called .
- Representative of homofermentation Lactiplantibacillus plantarum, L. delbrueckii
- Representative of heterofermentation Leuconostoc mesenteroides, Weissella spp.
- Yogurt Symbiosis Mutual assistance of S. thermophilus and L. bulgaricus
Acid production is both a protective shield and a weapon. An acidic environment suppresses pathogenic microorganisms., Mucosal defense and metabolic balanceIt has a positive effect on .
The process and principles of producing lactic acid bacteriaIf you apply it to the intestines, lactic acid and short-chain fatty acidsThis serves as an energy source for the intestinal epithelium, reduces harmful bacteria by lowering pH, and stimulates immune receptors. Balanced immunity A response is induced. However, not all lactic acid bacteria exhibit the same efficacy, and the evidence for each strain must be confirmed.
Lactic acid bacteria production process in industrial settings
Modern Lactic acid bacteria Production is standardized with consistent processes. The key to commercial production is survival rate과 craftiness Maintenance. Since the bacteria must reach the intestines alive, a strategy to reduce loss from cultivation to packaging is necessary. The following checklist is a must-consider in practice.
- The raw material selection party is glucoseIna lactose Composed mainly of
- Temperature management: Maintain the optimal temperature within the species-specific range of 30 to 43 degrees.
- Maintain pH level 5 to 6 with base correction
- The majority of oxygen management Mihogi-seong or prefer an anaerobic environment
- Harvest timing: Harvest in the late stage of logarithmic growth. Survival secure
- Choosing a protector trehalose, skimmed milk, glycerol, etc.
- Drying method Freeze-dryinghas excellent survival rate, and spray drying is cost-effective.
- Coating technology microcapsulesStrengthening gastric acid and bile tolerance
- Insert packaging stabilizing desiccant, Nitrogen substitution, refrigerate
Common problems during scale-up include metabolic inhibition due to acid accumulation, and heat and shear stress. cell membrane Damage. Damage can be reduced by lowering the stirring speed and applying the preservative early. Also, EncapsulationApplication of significantly increases the survival rate through the gastric acid 2 environment.
Comparison of cases of lactic acid bacteria production in fermented foods
The process of making lactic acid bacteriaEach food is optimized differently. Yogurt, kimchi, and sourdough use different combinations of sugars and bacteria. The comparison table below summarizes the differences. Understanding this principle can help you achieve consistent flavor and texture in home fermentation.
| item | detail |
|---|---|
| yogurt | S. thermophilus and L. bulgaricus coexist using lactose in milk. lactic acid, and the protein coagulates. |
| kimchi | When the sugars in the vegetables meet with lactic acid bacteria, the acidity and flavor change, starting with Leuconostoc and moving on to Lactiplantibacillus. |
| sourdough | Based on the sugar of wheat flour and yeast Lactic acid bacteriaThis co-fermentation creates acidity, aroma, and pore structure. |
- Homemade yogurt tips: Ferment for 6 to 8 hours at around 43 degrees Celsius.
- Kimchi Tip: Room temperature initial fermentation followed by low-temperature maturation Flavor stability
- Sourdough Tips: Keep moisture and temperature constant Balanced fermentation
Like this Lactic acid bacteria principleis implemented with different environmental optimization for each food. The key is the harmony of sugar source, temperature, pH, and microbial composition. If you understand this, you can do it at home. Lactic acid bacteriaYou can predict the taste and function of the product.
Frequently Asked Questions
Are all lactic acid bacteria probiotics?
every Lactic acid bacteriaThis is not a probiotic. Evidence for human applicationOnly certain strains are recognized for their health benefits. Check the strain name and research evidence on the product label.
Are there any tips for taking probiotics to increase their survival rate?
For those who experience a strong urge to take it on an empty stomach, it is recommended to take it with a meal. microcapsules Product or Freeze-drying High-content products based on the base are beneficial. It is safe to drink lukewarm water.
Which is better, yogurt or supplements?
Yogurt is antelopeAnd the flavor is an advantage, and the supplement is Strain selectionThe content is clear. Depending on the purpose, they can be used in parallel. If you want to reduce sugar intake, capsules are suitable.
Is it okay to store it at room temperature?
Some are room temperature stable, but cold storageThis is generally safe. Dehumidifying packaging and Nitrogen substitutionEven if this happens, avoid high temperatures and direct sunlight. expiration period My intake is important.
What is the recommended daily intake?
A common range in studies is 1 billion to 10 billion CFU, although the optimal dose varies by strain. Lactic acid bacteriaSilver is more than sheep Strains and evidenceis more important.
summation first The process of making lactic acid bacteriaIt is a precise sequence of strain selection, fermentation, and stabilization. Second Lactic acid bacteria principleis the breakdown of sugars and the production of lactic acid, and it works with the same logic in food and the human body. Third, if we optimize the process and storage, Lactic acid bacteriaThe survival rate and effectiveness of the drug increase.
The bridge connecting your diet and gut health is science. What we learned today The process and principles of producing lactic acid bacteriaTry applying it to your life. Small habit changes. The power of fermentationI hope you enjoy it in your daily life.