Screening for Cholesterol-Lowering Probiotics from Lactic Acid Bacteria Isolated from Corn Silage Based on Three Hypothesized Pathways.
Ma C, Zhang S, Lu J, Zhang C, Pang X, Lv J.
Int J Mol Sci. 2019 Apr 26;20(9). pii: E2073. doi: 10.3390/ijms20092073.

Innovative and practical conditioning beverages for public health and athletic performance: Focus on immunopotentiation by lactic acid bacteria B240.
Lee M, Kim K.
J Exerc Nutrition Biochem. 2019 Jun 30;23(2):13-15. doi: 10.20463/jenb.2019.0011.

Lactic acid bacteria decrease Salmonella enterica Javiana virulence and modulate host inflammation during infection of an intestinal epithelial cell line.
Burkholder KM, Fletcher DH, Gileau L, Kandolo A.
Pathog Dis. 2019 Apr 1;77(3). pii: ftz025. doi: 10.1093/femspd/ftz025

Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar.
Somashekaraiah R, Shruthi B, Deepthi BV, Sreenivasa MY.
Front Microbiol. 2019 Jun 28;10:1382. doi: 10.3389/fmicb.2019.01382.

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics.
Bintsis T.
AIMS Microbiol. 2018 Dec 11;4(4):665-684. doi: 10.3934/microbiol.2018.4.665.

Changes in carotenoids, phenolic acids and antioxidant capacity in bread wheat doughs fermented with different lactic acid bacteria strains.
Antognoni F, Mandrioli R, Potente G, Taneyo Saa DL, Gianotti A.
Food Chem. 2019 Sep 15;292:211-216. doi: 10.1016/j.foodchem.2019.04.061.

Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota.
Dai S, Pan M, El-Nezami HS, Wan JMF, Wang MF, Habimana O, Lee JCY, Louie JCY, Shah NP.
J Food Sci. 2019 Jul;84(7):1854-1863. doi: 10.1111/1750-3841.14661.

The Safety, Technological, Nutritional, and Sensory Challenges Associated With Lacto-Fermentation of Meat and Meat Products by Using Pure Lactic Acid Bacteria Strains and Plant-Lactic Acid Bacteria Bioproducts.
Bartkiene E, Bartkevics V, Mozuriene E, Lele V, Zadeike D, Juodeikiene G.
Front Microbiol. 2019 May 8;10:1036. doi: 10.3389/fmicb.2019.01036

A comprehensive review of anticancer, immunomodulatory and health beneficial effects of the lactic acid bacteria exopolysaccharides.
Rahbar Saadat Y, Yari Khosroushahi A, Pourghassem Gargari B.
Carbohydr Polym. 2019 Aug 1;217:79-89. doi: 10.1016/j.carbpol.2019.04.025.

Antifungal and antibacterial effects of newly created lactic acid bacteria associations depending on cultivation media and duration of cultivation.
Matevosyan L, Bazukyan I, Trchounian A.
BMC Microbiol. 2019 May 17;19(1):102. doi: 10.1186/s12866-019-1475-x.

Use of lactic acid bacteria for the inhibition of Aspergillus flavus and Aspergillus carbonarius growth and mycotoxin production.
Ben Taheur F, Mansour C, Kouidhi B, Chaieb K.
Toxicon. 2019 Aug;166:15-23. doi: 10.1016/j.toxicon.2019.05.004.

Veterinary

Effects of probiotic lactic acid bacteria on growth performance, carcass characteristics, hematological indices, humoral immunity, and IGF-I gene expression in broiler chicken.
Salehizadeh M, Modarressi MH, Mousavi SN, Ebrahimi MT.
Trop Anim Health Prod. 2019 Jun 1. doi: 10.1007/s11250-019-01935-w.

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