Lactic acid bacteria are a group of Gram-positive bacteria that turn carbohydrates into lactic acid without using oxygen.

Description of raw materials used in production.

• The primary raw materials are the microorganisms themselves, often stored in lab cultures. These can include Lactobacillus, Bifidobacterium, Saccharomyces, and others.

Step-by-step summary of the industrial production process.

• Begin with the selection and growth of the appropriate microorganisms in a lab setting.
• Once cultivated in adequate quantities, they are inoculated into a suitable substrate (like milk for yogurt).
• The microorganisms are allowed to ferment the substrate for a set period.
• Once fermentation is complete, the product may be further treated or packaged as a finished product.

Live cultures are microscopic and thus not visible to the naked eye. When present in products like yogurt, they contribute to the texture and flavor but don't alter the color.

Commercial applications.

They are essential in the production of many fermented foods such as yogurt, kefir, sauerkraut, kimchi, miso, and many fermented drinks.

Food Products. Milk solids are crucial in the production of many dairy products like cheeses, yogurts, and ice creams. They are also used as ingredients in baked goods, chocolates, and candies.

Sports Nutrition. They're utilized in protein powders and dietary supplements due to the high-quality milk proteins.

Medical Applications

Clinical Nutrition. Milk solids can be used in medicinal foods and beverages intended for patients requiring specific or enhanced nutritional intake.

Animal Feed. Often used as ingredients in animal feeds because of their nutritional content.

Some of this group produces only lactic acid, while others produce :

• acetic acid
• ethanol
• carbon dioxide

They are abundant in nature and are essential for human and animal survival. 

They are normally present in the skin, digestive system and some mucous where they perform multiple functions, including ensuring tissue protection against the action of harmful microbes. 

These functions are so important that many live lactive ferments are called "probiotics" or life-protecting agents.

They are used in a variety of foods and raw materials where they contribute to the flavor of fermented products.

Lactic acid bacteria studies