mjölksyrabakterierna
Mjölksyrabakterierna is the Swedish term for lactic acid bacteria. These are a group of Gram-positive, rod-shaped bacteria that are common in the human gut and in fermented foods. They are characterized by their ability to ferment carbohydrates, primarily lactose, into lactic acid. This process is central to the production of many dairy products, such as yogurt, cheese, and kefir, as well as other fermented foods like sauerkraut and kimchi.
The metabolic activity of lactic acid bacteria plays a significant role in food preservation by lowering the