Isolation sources and fermentation potential of lactic acid bacteria from plants, livestock and aquatic microbiota

Abstract

Lactic acid bacteria (LAB) constitute a wide range of bacteria that produce lactic acid as one of their main products. They are particularly important in the acidification of products, which is crucial in various food fermentation processes. Therefore, understanding their sources and mechanisms is vital to ensure the success of food fermentation processes. LAB can be naturally found on various plant, animal skin surfaces, as well as animal gut intestine. The type of LAB present is distinct for each microbiota but a comprehensive overview that describes the source of raw food microbiota has remained missing.  Hence, the microbiota and distribution of LAB at various plant, terrestrial livestock and aquatic sources will be reviewed according to the phylum dominance and the genus of LAB detected across different host. Finally, the relationship between the LAB detected from and the fermented food is also reviewed.