Lactic acid bacteria are generally found in food-rich foods, such as meat and dairy products and vegetables. Lactic acid bacteria are mainly gram-positive, non-spore-forming and non-aerobic bacteria. The common characteristics of these bacteria are that they produce lactic acid by lactic acid fermentation from lactose.

Lactic acid bacteria play an important role in the production of fermentation of food products as well as yeasts and molds. These bacteria are often called beneficial bacteria. The fermentation process is popularly known as fermentation.

A number of compounds are formed at the end of the fermentation process. If this compound is alcohol, alcohol is fermentation and acid is acid fermentation. According to the characteristics of the fermenting microorganism, different compounds are formed as a result of fermentation and the fermentation process is named according to these compounds. For example, while the dough is made from flour, alcohol fermentation, lactic acid fermentation is made from milk yogurt, or vinegar is made from both alcohol and acid fermentation. In any case, fermented foods have positive effects on human health.

In lactic acid bacteria counts, rapid test methods are used in addition to advanced test methods. Rapid lactic acid bacteria counting studies are carried out in advanced laboratories within the scope of microbiological analyzes. A few standards considered during these studies are:

 

• TS ISO 15214 Microbiology of food and animal feeds - Horizontal method for counting mesophilic lactic acid bacteria - 30 grade colony counting technique
• TS EN ISO 8069 Dried milk - Determination of lactic acid and lactate content
• TS 8875 Feed additives - Preservatives - Determination of lactic acid
• TS EN 12631 Fruit and vegetable juices - Enzymatic determination of lactic acid and lactic acid content - Nad spectrometric method