Lactic acid bacteria (LAB) are heterogenous group of bacteria which plays a significant role in a variety of fermentation processes. They ferment food carbohydrates and produce lactic acid as the main product of fermentation. In addition, degradation of proteins and lipids and production of various alcohols, aldehydes, acids, esters and sulphur compounds contribute to the specific flavour development in different fermented food products.
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Τhomas Bintsis (2018) studied this question.
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