Terminology of Biogenics |
Lactic acid bacteria fermentation products: Fermentation products can be obtained by using lactic acid bacteria alone or both lactic acid bacteria and yeasts. A)Fermented milks: Fermented milk drinks can be prepared by fermenting milk with lactic acid bacteria alone or both lactic acid bacteria and yeasts. The microbes present in these products are required to remain alive. Approximately 10 million or more living lactic acid bacteria are present in each milliliter of these products. B) Lactic drinks: Additives such as sugar liquid and flavors can be added to fermented milk drinks. The microbes contained in these drinks are not necessarily required to be alive. C) Lactic acid bacteria products: These products are prepared mainly by using materials such as soy milk instead of cow milk, and fermentation is achieved using lactic acid bacteria alone or both lactic acid bacteria and yeasts. Since lactic acid bacteria products are not required to contain living microbes, the cultures are usually sterilized by heating after fermentation. These products have an extended fermentation period; therefore, the number of lactic acid bacteria in these products is more than that in fermented milks. The lactic acid bacteria products can be of 2 types. |