LACTIC

ACID
BACTERI By:
Jhona A.Benosa
BSABE-1M2
 What is Lactic Acid Bacteria?
• A group of gram-positive, rod-shape bacteria
that stains red as seen under a microscopes.
• It belongs to the so-called “beneficial”
microorganisms or probiotics.
• Probiotics are friendly bacteria that aid in
digestion and absorption of nutrients. They
help keep harmful bacteria from colonizing and
creating digestive problems, and thus support
the body in fighting illness and diseases.
 What is Lactic Acid Bacteria?
• Major group of fermentative organisms
• This group is compromised of 11 genera of gram-
positive bacteria:
Carnobacterium, Oenococcus, Enterococcus,
Pediococcus, Lactococcus, Streptococcus,
Lactobacillus, Vagococcus, Lactosphaera,
Weissells, and Lecconostoc.
• Related to this genera such as Aerococcus,
Microbacterium, and Propionbacterium.
 What is Lactic Acid Bacteria?
• While this is a loosely defined group with no
precise boundaries all members share the
property of producing lactic acid from hexoses.
• As a fermenting organisms, they lack functional
heme-linked electron transport system or
cytochromes, they do not have a functional
Krebs cycle.
• Energy is obtained by subtrate-level
phosphorylation while oxidising carbohydrates.
 What is Lactic Acid Bacteria?
• The lactic acid bacteria can be divided into
two groups based on the end products of
glucose metabolism.
• Homofermentative are those that produce
lactic acid as the major or sole product of
glucose fermentation.
• Heterofermentative are those that produce
equal amount of lactic acid, ethanol and CO₂.
 What is Lactic Acid Bacteria?
• All members of Pediococcus, Lactococcus,
Streptococcus, Vagococcus, along with some
Lactobacilli are homofermenters.
• All members of Carnobacterium, Oenococcus,
Enterococcus, Lactosphaera, Weisells,
Lecconostoc, and some Lactobacilli are
heterofermenters.
 What is Lactic Acid Bacteria?
• The homolactics are able to extract about
twice as much energy from a given quantity of
glucose as the heterolactics.
• The heterolactics are more important than
the homolactics in producing flavour and
aroma components such as acethylaldehyde
and diacetyl.
 Lactic Acid Bacteria - Growth
• The lactic acid bacteria are mesophiles:
- They generally grow over a temperature
range of about 10 to 40 ⁰C
- An optimum between 25 and 35 ⁰C
- Some can grow below 5 and as high as 45 ⁰C
• Most can grow in the pH range from 4 to 8.
Though some as low as 3.2 and as high as 9.6
 ACID
BACTERI
A
APPLICAT
• The main application of LAB is as starter
cultures, with an enormous variety of
fermented dairy (i.e. cheese, yogurt,
fermented milks), meat, fish, fruit,
vegetables, and cereal products.
• They are used as adjunct cultures, bio-
protective cultures, and probiotic
culture.
 LACTIC
ACID
BACTERI
 1. Preparation of Fermented Rice Wash
(FRW)

• Materials:
- 1.0 litre of hugas bigas or rice wash
- covered container, plastic or bottle
 1. Preparation of Fermented Rice Wash
(FRW)
• Procedures:
1. Collect approximately one litre of rice wash
in a container. The container should be big
enough to accommodate the rice wash and
occupy 2/3 the volume of the container to
allow the air inside the container. While
lactobacilli are “anerobic” organisms and can
therefore grow on low or even in the
absecence of oxygen, the air gap is needed for
the fermentation process to proceed.
 1. Preparation of Fermented Rice Wash
(FRW)
• Procedure:
2. Cover tightly to minimize or
avoid contamination with other
organisms.
3. Label the container indicating
the date of preparation and
store in a cool dry place.
4. Check the fermentation
process at 5-7 days and harvest
the FRW accordingly.
 1. Preparation of Fermented Rice Wash
(FRW)
Figure 1. The rice wash
after 5-7 days of
fermentation. Rice bran
will separate and float in
the liquid like a thin film.
The fermented rice wash
should smell sour but not
foul. The mixture is
strained to simply get the
liquid.
2. Production of Lactic Acid Bacteria Serum
(LABS)
• Materials needed:
- 10 litres milk
- 1 litre of Fermented Rice Wash (FRW)
- strainer
- container (big enough to accomodate 10
litres of milk and 1 litre FRW)
2. Production of Lactic Acid Bacteria Serum
(LABS)
• Procedure:
1. Strain the FRW in a container, keeping
approximately 1 litre.
2. Mix the strained FRW in 10 files of milk in
another clean container.
3. Tightly cover the container, clearly indicate the
date of preparation
4. Harvest and filter the resulting light yellow
liquid after 5-7 days.
2. Production of Lactic Acid Bacteria Serum
(LABS)
• Procedure:
5. Store and keep the refined LABS in a
refrigerator (1-15⁰C). Keeping LABS in a
refrigerator would stop their multiplication by
sending them to “sleep” and therefore will not
eat and use up their food and will not die
 2. Production of Lactic Acid Bacteria Serum
(LABS)
Figure 2. Since milk has
more nutrients than
rice wash, lactic acid
bacteria grow
vigorously. After 5-7
days, the mixture of
FRW and milk will have
distinct layer of cheese-
like material on top and
a yellow liquid below.
3. How to Keep LABS under Room
Temperature

• Materials needed:
- 1 litre Molasses
- 1 litre LABS
- container with 3-5 litre capacity
 3. How to Keep LABS under Room
Temperature
Figure 4. The molasses
and the LABS should
be mixed in equal
proportion. Molasses
would serve as the
food of the bacilli
while being stored in
a room temperature.
 4. How to Use LABS
• Materials needed:
- Water (non-chlorinated)
- Measuring spoon
- clean container for storage
• Procedure:
1. The basic dilution rate for Mixture #2 is
1:1000.
 4. How to Use LABS
• Procedures:
2. For LABS with molasses, the basic dilution ratio is
1:20 to make the “lactic acid bacteria concoction”.
Do not use chlorinated water as chlorine would kill
the lactobacilli.
3. Mix 4-5 tablespoons of “lactic acid bacteria
concoction” with a gallon of water. This can be used
as a spray to pig pens or can be mixed with feeds to
make a slop and it also can improve the growth rate
of a plant.
 4. How to Use LABS
Figure 3. This
mixture of LABS
and molasses
diluted with 20
parts water will
make the lactic
acid bacteria
concoction which
is ready for use.