REVIEW ON Lactobacillus fermentum

Microbiology

Milk and other dairy products are considered as the most abundant sources of LAB (Lactic Acid Bacteria), which is also a member of the gut micro biota of man.The genus Lactobacillus consists of a diverse group of rod-shaped, Gram-positive, non-spore forming, non-pigmented, catalase negative and microaerophilic to strictly anaerobic organisms. Lactobacillus fermentumis a gram positive rod shaped bacterium and a heterofermentative organism, found abundantly in fermented food and vegetables. It is catalase negative and exhibits various enzymatic, amylase and antimicrobial activities. The bacterium also produces bacteriocins, which are peptides that can act as food preservatives as well as substitute to antibiotics.The main aim of this review article is to study, analyse and interpret various information on Lactobacillus fermentumhighlighting its sources, isolation and characterisation methodology, its potential in fermentation and the possible applications of the same in various sectors.

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