Mass Propagation of Lactic Acid Bacteria

Lactic acid bacteria (LAB) are one of the promising group of Gram-positive bacteria, highly applicable as biorefineries and used for their capability to metabolize a vast variety of substrates into more economically valuable food components and pharmaceutical precursors. They are highly considerable as a starter culture for fermentation process in order to produce different fermented food products with more nutritional value and digestibility. Lactic acid bacteria are more significant groups of probiotic organisms to maintain as well as restore the gut microflora inpatients who are distressed from diarrhea. Under fermentation conditions, LAB have the ability to synthesis numerous metabolites, such as antioxidants, lactic acid, reuterin, bacteriocins, reutericyclin, vitamins, and other biometabolites that make LAB highly potential at a biotechnological level. LAB-mediated fermented food products have some antitumor effects and the biosynthesized metabolites such as propionic, lactic, and acetic acid possess antifungal properties. By keeping this view, in this study, the most metabolically valuable probiotic lactic acid bacteria were taken and its mass propagation are discussed clearly using agro-residues.