Lactic acid bacteria (LAB)
Lactic acid bacteria
Japanese: 乳酸菌
A general term for bacteria that produce lactic acid from sugars. They contribute to a wide range of fermented foods including pickles, yogurt, and miso, creating acidic environments that improve preservation.
Lactic acid bacteria eat sugars and produce lactic acid. That is all they do—yet this simple act has profoundly transformed the world of food.
As lactic acid accumulates, the surrounding pH drops. In acidic environments, most spoilage bacteria cannot survive. In other words, lactic acid bacteria protect their territory by producing acid. The tang of pickles, the freshness of yogurt—behind it all lies their quiet work.
Lactic acid bacteria are not a single species but a group encompassing many genera, including Lactobacillus and Lactococcus.