Homofermentative lactic acid bacteria
Homofermentative LAB
Japanese: ホモ乳酸発酵菌
Lactic acid bacteria that produce only lactic acid from sugars. They efficiently convert one glucose molecule into two lactic acid molecules, used in yogurt and cheese production.
Homofermentative lactic acid bacteria break down sugars to produce only lactic acid. 'Homo' comes from the Greek for 'same'—they steadily produce lactic acid without byproducts.
Their hallmark is efficiency: two molecules of lactic acid from one molecule of glucose. Thanks to this, they can rapidly lower the pH of mash and pickles.
Lactobacillus delbrueckii and Lactococcus lactis are representative species. The stable, consistent sourness of yogurt is achieved precisely because homofermentative bacteria produce lactic acid uniformly. One of the important elements supporting fermentation's diversity.