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ss food fermentation and sustainable develoPment
including organic acids, alcohols, esters, aldehydes, which have a pro-
found effect on the quality of the fermented product.
During fermentation lactic acid bacteria (LAB) is one of the main
factors for the improvements in food safety arising from microbial
activity, which are a group of organisms that predominate in a number
of fermented foods. For example, lactic and acetic acids produced by
LAB have an inhibitory effect on spoilage bacteria in fermented foods
such as yogurt and sourdough bread. e growth and metabolism of
LAB inhibit the normal spoilage flora of the food material and bacte-
rial pathogens. LAB is known to produce a variety of antimicrobial
factors, which play important roles ...