Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt

Summary Lactic acid bacteria (LAB) are ubiquitous and integral members of the heterogeneous class of bacteria employed for fermented food and dairy applications such as yoghurt products. LAB are gram‐positive, non‐spore‐forming, non‐respiring but aerotolerant microorganisms that are generally characterised by the production of lactic acid as a key fermentation product. LAB, specifically Lb. bulgaricus, are essential dairy starter cultures for the manufacture of several fermented dairy products such as yoghurt and cheese. In this review, we discuss the importance of LAB as starter cultures and a probiotic for yoghurt production, its mode of metabolism, acidification characteristic, synthesis of lactase (β‐galactosidase) and a perspective on LAB's growth medium for dairy fermentations. Lactic acid bacteria (LAB) are essential fermentation ingredients that are considered starter cultures for the production of yoghurt, a fermented dairy product. LAB enhances the sensory characteristics of yoghurt, which is an important attribute for consumers. Lactobacillus delbrueckii subsp. bulgaricus one of the key yoghurt starter cultures also confers probiotic properties to human health by alleviating lactose intolerance and is highly vital in yoghurt for human health promotion.