SOME FOODS PRODUCED BY APPLYING TECHNOLOGY OF LACTIC FERMENTATION

Abstract

Lactic bacteria is one of the beneficial bacteria, plays a very important role in the lactic fermentation to produce lactic acid and in that fermentation environment, the concentration of lactic bacteria increases up to 3% and it can manufacture almost all other bacteria, including E.coli. Taking advantages of this characteristic, people have produced many different traditional food products used in everyday life. This article introduces some foods produced by lactic fermentation technology from some agricultural materials such as yogurt, butter, cheese, sour rolls, pickled vegetables and fruits, etc