Mælkebakterier

Mælkebakterier, also known as lactic acid bacteria, are a group of Gram-positive, non-spore-forming, facultative anaerobic or microaerophilic bacteria that share the common characteristic of producing lactic acid as a major metabolic end product of carbohydrate fermentation. This process is fundamental to the production of various fermented dairy products.

These bacteria play a crucial role in the transformation of milk into products like yogurt, cheese, kefir, and sour cream. During fermentation, they consume lactose, the primary sugar in milk, and convert it into lactic acid. This increase in acidity causes the milk proteins, primarily casein, to denature and coagulate, leading to the characteristic texture and flavor of these fermented foods.

Different species and strains of mælkebakterier contribute distinct characteristics to the final product. For example, Lactobacillus species are often associated with the tangy flavor of yogurt, while Streptococcus thermophilus is another key bacterium used in its production. Other genera like Lactococcus, Leuconostoc, and Enterococcus also include important mælkebakterier used in dairy fermentation.

Beyond their role in food production, mælkebakterier are also recognized for their potential probiotic properties. Some strains are consumed as part of fermented foods or dietary supplements, with the aim of promoting gut health and improving the balance of the intestinal microflora. Their ability to survive the digestive process and exert beneficial effects on the host is an area of ongoing scientific research.