THE IMPORTANCE OF LACTIC ACID BACTERIA IN THE FERMENTATION PROCESS.

Authors

  • Mamatursunova Dilshoda Muzaffarovna, Jo'raboyev Shaxriyor G'ayratbekovich Kokand University, Andijan Branch Faculty of Medicine “General Medicine” Program, 2st Year, Groups 24–P2 Student, Research supervisor

DOI:

https://doi.org/10.55640/

Keywords:

lactic acid bacteria, fermentation, probiotics, food microbiology, yogurt, cheese, kefir, sauerkraut, bacteriocins, human health.

Abstract

This paper discusses the critical role of lactic acid bacteria (LAB) in various fermentation processes. Lactic acid bacteria are essential microorganisms in the production of fermented foods such as yogurt, cheese, kefir, and sauerkraut. They contribute to food preservation, enhance flavor and texture, and improve nutritional and probiotic properties by producing lactic acid, bacteriocins, and other bioactive compounds. The paper highlights the mechanisms through which LAB inhibit pathogenic microorganisms, modulate gut microbiota, and promote human health. Understanding the importance of lactic acid bacteria in fermentation is crucial for food biotechnology, industrial applications, and the development of functional foods.

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References

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Published

2025-11-05

Issue

Vol. 4 No. 10 (2025): Journal of Multidisciplinary Sciences and Innovations

Section

Articles

License

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors retain the copyright of their manuscripts, and all Open Access articles are disseminated under the terms of the Creative Commons Attribution License 4.0 (CC-BY), which licenses unrestricted use, distribution, and reproduction in any medium, provided that the original work is appropriately cited. The use of general descriptive names, trade names, trademarks, and so forth in this publication, even if not specifically identified, does not imply that these names are not protected by the relevant laws and regulations.

How to Cite

THE IMPORTANCE OF LACTIC ACID BACTERIA IN THE FERMENTATION PROCESS. (2025). Journal of Multidisciplinary Sciences and Innovations, 4(10), 11-13. https://doi.org/10.55640/

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