Acid Author Bacterium determination

Determination of Acid-forming Bacteria
Determination of Acid-forming Bacteria

Bacteria are classified as follows according to their use of food:

  • Lactic acid-producing bacteria: Such bacteria produce lactic acid using sugar. Some of these bacteria produce acetic acid and carbon dioxide from small amounts of volatile substances from sugar, and some produce acetic acid, alcohol, carbon dioxide and lactic acid. These bacteria are mesophilic bacteria. The main species are streptecoc, pediococ, leuconostoc and lactobacillus. The most important ones are these last ones.
  • Other acid-producing bacteria: The acetobacter and acetomonas species of these bacteria make acetic acid using ethyl alcohol. Clostridium bacteria form spores and make butyric acid from carbohydrates in the absence of oxygen.

Because microorganisms are so small that they cannot be seen with the eye, they are manifested by chemical, physical and biological deterioration they give to foodstuffs outside the laboratory environment.

Today, with the increasing importance of food safety in the food sector, studies on the use of natural food preservatives have accelerated. From this perspective, lactic acid bacteria are capable of forming many antimicrobial compounds such as organic acid, hydrogen peroxide, diacetyl, antifungal peptides and bacteriocins. Therefore, in recent years, the use of lactic acid as a natural food preservative has become increasingly common.

There are many types of lactic acid bacteria. These bacteria are collectively called aerotolerant anaerobic organisms.

Bacteriocins, formed by lactic acid bacteria and put into food products as preservatives, prolong the shelf life of foods, provide storage conditions to foods even at appropriate temperatures, prevent food-borne pathogens from being dispersed by food chain and reduce economic losses caused by spoilage in foods. More importantly, the use of different chemical preservatives for foods is reduced.

In advanced laboratories, acid microorganisms are analyzed for microbiological analysis. During these studies, relevant legal regulations and standards are complied with.