Both statements I and II accurately represent the main benefits of LAB.
- The production of curd from milk is a common example of the beneficial role of LAB (Lactic Acid Bacteria). When milk is exposed to LAB, such as Lactobacillus and other lactic acid bacteria, they grow and metabolize the milk components. During their growth, these bacteria produce lactic acid, which leads to the coagulation and partial digestion of the milk proteins.
- To initiate the curd formation process, a small amount of previously made curd, known as an inoculum or starter, is added to fresh milk. This starter contains millions of LAB. The LAB in the starter multiply rapidly at suitable temperatures, converting the milk into curd. This process not only changes the texture and flavor of the milk but also improves its nutritional quality.
- One of the benefits of the curd formation process is the increase in vitamin B12 content. LAB has the ability to synthesize vitamin B12, and as they multiply during the curd formation process, the vitamin B12 content in the curd increases. Therefore, consuming curd made with LAB can be a good source of vitamin B12.
- In addition to curd production, LAB also plays a beneficial role in our stomach. When consumed, LAB can help maintain a healthy balance of microorganisms in the gut, inhibiting the growth of disease-causing microbes. This can contribute to better digestive health and overall well-being.
- Overall, LAB, such as Lactobacillus, have various beneficial effects, including the production of curd with increased vitamin B12 content and the ability to check disease-causing microbes in our stomach.
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